Homemade Dal Vadi Recipe

Craving a snack that’s crispy, flavourful, and incredibly satisfying? Look no further than our homemade Dal Vadi recipe! Imagine biting into a golden-brown vadi, packed with the wholesome goodness of lentils and a burst of aromatic spices. This isn’t just a recipe; it’s an invitation to elevate your snack game.

Forget store-bought snacks that lack that authentic touch. Our Dal Vadi is surprisingly easy to make, and the process is an enjoyable journey from simple ingredients to a truly delightful treat. We’ll guide you step-by-step, from soaking your lentils to achieving that perfect golden crispness. You’ll discover the secret to a vadi that’s perfectly textured – a little coarse for that rustic feel, yet tender on the inside.

Also Read – Ever Tried Chickpea and Potato Vada? You Should!

What makes this recipe a must-try? It’s the unique blend of freshly ground spices and the clever technique of steaming before frying, ensuring your vadis are light, flavorful, and won’t soak up excess oil. Plus, we’ve included brilliant tips for meal prepping, so you can enjoy these delicious vadi throughout the two to three days.

Ready to impress your taste buds and your loved ones? Don’t miss out on mastering this incredible snack. Every detail, from the precise grinding to the optimal frying temperature, is crucial for that unforgettable taste. Dive into the full article to unlock the complete recipe and transform your kitchen into a haven of irresistible aromas!

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Ingredients:

• 1 Cup Moong Dal (split yellow lentils) (8 hrs Soaked)
• 4-5 tbsp Chana Dal (split chickpeas) (8 hrs Soaked)
• 7-8 Garlic Cloves
• 5-6 Green Chilli
• 1/2 tsp Cumin Seeds
• 1/2 tsp Ajwain
• 1/2 Inch Ginger
• 1,1/2 tbsp Sesame Seeds
• Chopped Curry Leaves (20-25 Leaves)
• 1 tsp Coriander Powder
• 1/4 tsp Turmeric Powder
• A Pinch of Hing / Asafetida
• Coriander Leaves
• Salt to taste
• A Pinch of Eating Soda
• Oil

Also Read – Easy Breakfast Vadi Recipe

Instructions :

1. Prepare the Lentils:
   • Soak moong dal for 8 hours (4-5 hours is also sufficient).
   • Soak chana dal for 8 hours.
   • Before soaking, wash both dals thoroughly and soak them separately.
   • After soaking, rinse and drain all the water from both dals.
2. Grind the Mixture:
   • Take a mixer grinder jar.
   • Add the drained moong dal to the jar.
   • Add the drained chana dal to the jar.
   • Add garlic cloves and green chillies.
   • Add a small half-spoonful of cumin seeds.
   • Grind the mixture by turning the mixer on and off in intervals.
   • Add ginger after the first grind and grind again until the dal is finely ground but still slightly coarse, with some whole dal grains remaining. Do not add any water.
3. Prepare the Mixture for Steaming:
   • Transfer the ground dal mixture to a bowl.
   • Add white sesame seeds, chopped curry leaves, coarse cumin powder, turmeric powder, hing powder, and drained coriander leaves.
   • Add salt to taste.
   • Mix everything well. You can also add finely chopped fenugreek leaves or spinach at this stage.
   • Add just a pinch of baking soda and mix thoroughly by hand, ensuring no water is added.
4. Steam the Vadi:
   • Place a pot on the stove with about one glass of water inside.
   • Place a jali or a special vadi steamer over the pot.
   • Lightly grease the jali or a special vadi steamer with oil.
   • Take a portion of the mixture and place it on the greased jali or a special vadi steamer. Spread and flatten it well. You can make small holes in it if desired.
   • You can optionally sprinkle some white sesame seeds on top for garnish.
   • Cover with a lid and steam for 15 minutes.
5. Cut and Fry the Vadi:
   • After 15 minutes, remove the steamed vadi from the stove and let it cool completely while covered.
   • Once cooled, remove the vadi from the jali or a special vadi steamer and cut it into desired small or large pieces.
   • Heat oil in a pan for shallow frying. Keep the flame on medium.
   • Place the cut vadi pieces into the hot oil, ensuring the pan is not overcrowded.
   • Fry until golden brown and crispy. The vadi will not absorb much oil.
   • Once fried, remove and serve.
   • The vadi can be stored in the fridge for two to three days after being fried or steamed and then fried later as needed.

Also Read – Flavourful Veggie Paratha Recipe