Dalwada | Moong Dal Wada
Dalwada | Moong Dal Wada is a crisp and delicious pakora made with split green moong dal.
Servings 4
Equipment
- Mixer/ Grinder
- Mixing Bowl
- Kadai / Wok / Pan
- Slotted Spoon
Ingredients
- 1 Cup Split Moong Dal
- 2-3 Green Chillies
- 3-5 Cloves Garlic
- Coriander Leaves
- Salt to taste
- Oil for Frying
To Serve with
- Green Chilly
- Red Onion
Instructions
- Wash the dal thoroughly and soak in enough water for 4-5 hours. Make sure the water is 2-3 inches above the dal.
- After the soaking time, rub the dal between your fingers, so most of the husk will come off.
- Keep rubbing and massaging till 70% of the husk comes off.
- Discard the husk and wash it once again with fresh water. Drain the excess water.
- Add garlic, green chilli, and washed dal to a mixer grinder. Add salt to taste. Grind it to a coarse paste, adding water only if necessary.
- While you are stirring the batter, heat the oil for deep frying on medium heat.
- Gently drop about a tablespoon of batter into the hot oil, Do not overcrowd the pan. This will lower the temperature of the oil and the Dalwada will become oily and soggy.
- Keep stirring and frying till they are crispy and golden. Remove onto a paper towel-lined plate. Similarly, fry the rest of them.
- Now fry the green chilli and slice the onion. Serve hot and enjoy with a hot cup of tea.
Notes
Soak Thoroughly: Soak the dal for at least 4 hours, or preferably overnight.
Coarse Grind: Grind the dal coarsely for a better texture.
Aerate the Batter: Whisk the batter well to incorporate air and make the Dalwada fluffy.
Thick Batter: Keep the batter thick. A runny batter will result in a soggy Dalwada.
Moderate Heat: Fry the Dalwada over medium heat. Too high heat will burn them, while too low heat will make them oily.
Enjoy your homemade Dalwada!