Mix Dal vada

A no fail starter when served at get togethers. Hot and crisp mixed Dal vadas when accompanied by some mint chutney or a tomato ketchup are absolutely out of this world. This is a lovely recipe shared by my friend Maya Joshi.


1/4 cup each of

Urad dal/ split black gram

Moong dal/ split green gram

Chana dal/ split Bengal gram

Masoor dal/ red lentil

7 green chillies

1 tsp pepper corns

7 cloves of garlic

2 sprigs curry leaves finely chopped

3 tbsps of finely chopped coriander leaves


Oil for frying the vadas


Wash and soak the Dals for four hours. Drain and grind to a coarse consistency along with the green chillies and garlic adding just a few tbsps of water to facilitate grinding. The batter should be coarse and firm. Crush the pepper corns coarsely and tip them into the batter. Add the finely chopped coriander and curry leaves. Add salt and mix thoroughly. Heat oil in a pan. Pinch small amounts of the batter and drop them into the hot oil, around five to six at a time. Deep fry on a medium flame to a golden yellow. Drain and serve hot with tomato ketchup and mint chutney.

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