Mix Dal Vada

About Mix Dal Vada

Vada are basically lentils or cereal based fritters that are deep fried. They are made from a ground batter or mixture of the lentils or cereals. Usually, these are made with lentils or rice. You can make many vada varieties either from urad dal (black gram) or moong dal (green gram) or chana dal (Bengal gram) or a mix of these lentils. Just like this recipe of Mix Dal Vada that tastes absolutely delicious and awesome. This Mixed Dal Vada is made with moong dal and urad dal, and are spongy, porous from inside and crisp from outside. These vadas are not only delicious but also protein-rich. The term vada is used both in South India as well as North India for these fluffy and spongy fritters. You can also call these fritters as urad moong dal vada. You have the flexibility to control the spiciness by varying the number of green chilies used. For an extra burst of flavor, you can add grated fresh coconut into the vada batter. To enhance the nutritional value of Mix Dal Vada, consider adding vegetables such as grated carrots or beets or finely chopped spinach. Apart from this, if you wish to not add the asafoetida (hing) in the recipe of this Mix Dal Vada, you can even do that. Adding the hing just elevates the flavors to another level. It’s also important to ensure that the oil reaches the right temperature before frying the vadas to achieve a crispy texture. Serve this Mix Dal Vada with Coconut Chutney or coriander chutney or Mint Chutney.

How to make Mix Dal Vada

Soak Lentils

1. Add ½ cup husked & split black gram (urad dal) and ½ cup husked & split mung lentils (moong dal) in a big bowl or vessel.
2. Rinse the lentils 2 to 3 times in water.
3. Soak both the lentils in water for 5 to 6 hours or overnight.
4. Drain the water.

Make Mixed Lentil Batter

5. Add the soaked lentils, 1 inch peeled & chopped ginger, 1 chopped green chili and 1 pinch asafoetida in a grinder or a sturdy blender.
6. Grind or blend to a fine and smooth consistency. Add very little water, about 1 to 3 tablespoons or as needed, while blending or grinding. The batter should not become watery. It should be thick and finely ground.
7. Remove the batter in a large bowl or vessel. With a spoon or wired whisk, stir briskly for a couple of minutes. This stirring or whisking technique helps to aerate the batter and gives a soft and fluffy texture in the vada.
8. Add ¼ teaspoon cumin seeds, ½ teaspoon crushed black peppercorns, 1 tablespoon chopped curry leaves and 1 tablespoon chopped coriander leaves to the batter.
9. Next, add salt as required.
10. Mix well.
11. If you want, you can add 1 tablespoon fine semolina (sooji or rava) to the batter to make the vadas crispy. Addition of semolina also helps, if the batter has become thin. 12 Stir and mix well. Check the seasonings, to see if the salt is less. Add more salt, if required. Mix the batter well.

Fry Mix Dal Vada

13. In a deep frying pan or kadai, heat oil. Do a small test, add a small amount of batter. If it gradually and steadily comes on top, then the vadas are ready to be fried.
14. Drop spoonfuls of the batter in the hot oil. On medium heat, fry the vadas.
15. Fry few vadas at a time depending upon the capacity of the kadai.
16. When one side is lightly crisp and golden, turn the vadas and continue to fry till crisp and golden, turning over with a slotted spoon as needed.
17. Once the vadas turn crisp and golden, remove them with a slotted spoon.
18. Place them on a kitchen paper towels to remove excess oil.
19. Similarly, fry the rest of the vadas in batches.
20. Serve Mix Dal Vada with tomato ketchup or Green Chutney. You can also serve the vadas with Sambar and coconut chutney. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Cabbage Vada (Cabbage Vadai) Dal Vada | Masala Vada | Parippu Vada Moong Dal Pakoda | Moong Dal Vada | Moong Dal Bhajiya Easy Hara Bhara Kabab Recipe (Pan-fried & Baked Kabab) This Mix Dal Vada recipe from the archives was first published on March 2010. It has been updated and republished on May 2024.