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Mixed Dal Vada

11 May

Pappula Vada.

Three different dals are soaked in water and ground into coarse paste and mixed with freshly ground spices and onion. The small amount of mixture is flattened on the palm and then left in hot oil and fried till golden brown in color. Serve mixed dal vada immediately as a tea time snack.
Makes: around 8 Mixed Dal Vada.


Chana Dal 1/2 Cup
Urad Dal 1/8 Cup
Moong Dal 1/8 Cup
Raw Rice 1 Tbsp
Ginger 1 inch Piece
Green Chiles 2 – 3
Onion 1 Small
Coriander Seeds 1 tsp
Cloves 4
Cardamom 1
Cinnamon 1 inch Piece
Oil for Deep Frying

Method of preparation:

Soak chana dal, urad dal, moong dal, rice in enough water for around 4 – 6 hours.
Remove stems, wash and finely chop the green chiles.
Peel, wash and finely chop the onion.
Peel and roughly chop the ginger.

Grind the coriander seeds, cloves, cardamom, cinnamon into fine powder using spice grinder.
Grind the soaked dals, ginger, salt into coarse paste using a blender.
Add least amount of water only if necessary while grinding the dals.

In a mixing bowl, mix together chopped green chiles, chopped onion, ground spice powder, mixed dals coarse paste and salt (if necessary).

Heat oil in a deep fying pan on medium low heat.
Take a lemon sized portion of the mixed dal mixture and form into small ball.
Flatten the ball on the palm of your left hand and slowly drop into hot oil.
Repeat the same until surface of the oil is filled up.
Fry the mixed dal vada on both sides till golden brown in color.
Once fried, remove the mixed dal vada onto absorbent paper.
Repeat the same with any remaining mixed dal mixture.
Serve mixed dal vada immediately as a tea time snack.
Notes: Make sure to adjust the temperature where necessary to fry the dal vada evenly.

Suggestions: If the dal vada is soft inside, put them back into hot oil and deep fried again till crisp outside and cooked inside.
Variations: You can also add coriander leaves or mint leaves to the dal vada mixture before deep frying.
Other Names: Mixed Dal Vada, Pappula vada. .