Mag Ni Dal Na Vada
Crispy moong dal fritters with ginger-chilli paste. Lighter than chana dal vada — Gujarati teatime snack served with sweet-sour tamarind chutney.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Moong Dal — 100 g (whole)
- Gram Flour — 1 cup (ground)
- Toor Dal — 250 g (whole)
- salt (optional) (whole)
- Tamarind — 100 g (whole)
- Chana Dal — 100 g (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Wash and soak the toor dal, chana dal and moong dal together in water for at least 3 to 4 hours, then drain well
- Soak the tamarind separately in a little warm water, then squeeze out the thick tamarind pulp and keep aside
- Grind the soaked dals together in a mixer with very little water to a thick, coarse batter, without making it too smooth or watery
- Transfer the batter to a bowl, add the gram flour, tamarind pulp and salt, and mix well to form a thick, moldable mixture that holds its shape
- Heat oil in a kadai for deep frying on medium flame
- Shape small portions of the batter into rough vada shapes using your hands or a wet cloth, and slide them gently into the hot oil
- Fry the vadas on medium heat, turning occasionally, until they turn golden brown and crisp on all sides, then drain on a paper towel
- Garnish with chopped coriander leaves and serve hot with tea or chutney
Common questions
- How many calories in one plate of Mag Ni Dal Na Vada?
- 218 kcal per plate.
- How much cooking time?
- 40 min — 30 min prep, 10 min cooking.