Pulse Powerhouse: How to Turn Humble Lentils into the Crispiest, Spiciest Fritters - Mix Dalwada

Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻‍🍳😊

There’s nothing quite like the sound of sizzling oil and the promise of a crispy, savory snack to lift your spirits. While vada can take many forms, the Mixed Dal Vada holds a special place in my heart. Crunchy on the outside, soft and delightfully spiced within, these aren't just fritters—they're little pockets of pure comfort. Forget the takeout; today, we're diving into how to make these incredibly satisfying, protein-packed bites that are perfect for a rainy afternoon or an unexpected gathering.

In rainy season Dalwada is a must in India and especially in Gujarat. We Gujarati people just love farsan - snacks. So here it's a home made recipe for all time favourite Dalwada. It's a fried but yummy snack. They are prepared with either chana dal - split gram dal or green moong dal. In both methods, they taste best. Lots of chillies and ginger garlic is added to it to make it tastier. So enjoy this roadside - street food at home to make it healthy and clean.

The best part about this recipe is its versatility. These Mixed Dal Vadas are best enjoyed hot and fresh, but if you're planning a party or want to save some for later, you can freeze the blended batter or the half-fried vadas (for the ultimate quick-fry snack later!). No matter how you choose to make or serve them, remember that the secret to the perfect crunch is always the temperature of your oil. Go ahead and treat yourself to this satisfying, protein-packed classic. You deserve it! Enjoy cooking 🔪 😋

Soaking time - 4 to 5 hours
Preparation time - 15 minutes
cooking time - 15 to 20 minutes
Serves - 4 person

Ingredients to make Pulse Powerhouse: How to Turn Humble Lentils into the Crispiest, Spiciest Fritters - Mix Dalwada:

1/2 cup yellow moong dal
1/2 cup urad dal1/2 cup chaula dal
1/2 cup green moong dal

8 to 10 green chillies - finely chopped 

1/2 cup finely chopped coriander leaves

Salt to taste

2 teaspoon ginger paste

2 teaspoon garlic paste

1 big onion - finely chopped
1/4 cup yellow moong dal
Oil for frying

To serve with:

Fried green chillies

Onion slices

Method to make Pulse Powerhouse: How to Turn Humble Lentils into the Crispiest, Spiciest Fritters - Mix Dalwada:

• Wash and soak 1/2 cup moong dal, 1/2 cup urad dal, 1/2 cup green moong dal and 1/2 cup Chaula dal for 4 to 5 hours in lukewarm water.
• After that drain excess water and grind to coarse paste.
• Keep aside for minimum 1 hour. At this time soak another 1/4 cup yellow moong dal and keep aside.
• Add salt, ginger paste, garlic paste, green chillies, onion and coriander leave to it. Drain and add soaked whole yellow moong dal to it and mix well.
• Heat oil in a pan and drop a teaspoon mixture to it. Repeat for 5 to 6 times and fry till golden brown. 
• When ready drain on absorbent kitchen tissue. 
• Serve hot and mouth watering Dalwada with fried green chillies and onion slices. 
• Sprinkle some salt on green chillies and onion slices if needed.

Tips:

• In case, you want to avoid frying, you can also make it in pan as a pancake, in appe pan or in waffle maker also. But they can't beat the taste of fried one. 
• Even you can fry green chilies in microwave also. In a microwave safe bowl place some green chilies and sprinkle a pinch of salt with few drops of oil. Mix well and cook in microwave for 30 to 40 seconds. That's it, our non fried but fried green chilies are ready. 😄