Moong dalwada is a very popular Gujarati snack, famous all over Gujarat especially in Ahmedabad. Many of the street vendors selling these fried hot dalwadas by wrapping into the newspaper. These tasty wadas are the best and so addicting that you can’t stop eating them.
These moong dalwadas are basically soft and spongy from inside and golden crispy from outside. Plus when you move to the foreign country than you don’t get them to eat, so you can prepare it very easily at home with taking only a handful of ingredients. These wadas come out so good and delicious as same as street stalls.
This Gujarati dalwadas is slightly different from moong dal pakoda. During the rainy season, these dalwadas best to serve with sliced onions and fried green chilies on the side and of course a hot cup of tea. It is really delicious appetizer or snack for small gatherings, party or any occasions.
To make these at home, we are using here green moong chilka dal (moong dal with skin), but when to make the pakodas use yellow moong dal. These crispy dalwadas are best to serve hot but they taste as great as at room temperature too.
Serve the Moong Dalwadas with Coconut Chutney or Green Chutney as a evening tea time snack, for a weekend breakfast or as an appetizer for parties.
If you like evening or tea ti犀利士
me snack recipes, then you must try some of our favorites like
Gujarati Moong Dalwada
Print RecipeIngredients
- 1 cup green moong dal (chilkewali)
- 2-3 green chilies
- ½ inch ginger
- 2 tablespoons coriander leaves
- 2 tablespoons water for grinding
- Salt to taste
- ¼ teaspoon asafetida (hing)
- Oil for deep frying
- Serve with 1 onion thinly sliced on side
- Few green chilies slit and deep fried (to serve on side)
Instructions
- First, wash the dal at least for 2-3 times till water runs clear.
- Now in a bowl soak the dal in enough water for 4 to 5 hours or overnight.
- Once the dal is soaked well, drain the water and in a grinder grind dal to the coarse mixture with green chilies, ginger and coriander leaves with very little water around 1-2 tablespoon only. Grind the mixture into a thick coarse paste. Ensure not to make a fine paste or it is not to be runny.
- Take the mixture in a big bowl. Add asafoetida (hing) and salt. Mix everything well and stir vigorously for 1-2 min so that batter becomes light and fluffy.
- This helps to make light and spongy dalwada with no baking soda.
- Meanwhile, heat oil for deep frying and once hot reduce flame to low.
- Take a spoonful of batter or using your hand and drop it in hot oil, fry wada on a medium to low heat till wada are crispy and golden brown from all the sides.
- Dalwadas should be crispy outside and soft inside. Once Dalwadas are light golden colour take them out on a paper napkin. Similarly fry rest of them.
- Fry green chillies in oil and sprinkle a little salt on them.
- Serve hot dalwadas with fried green chillies and chopped onion.
Tips
- Soak the dal for at least 4 hours.
- Do not add too much water because we need a really thick batter.
- Do stir or whisk the batter well for about 2-3 minutes to get light and fluffy.
- Additionally, do not hurry up frying Dalwada or else they will remain undercooked from inside.
