DALVADA/GUJARATI DALVADA

       DALVADA/GUJARATI DALVADA

                                       (Yield: About 24 to 27 Dalvada)

Dalvada is very popular all over in Gujarat. It is made from yellow or green split moong dal along with crushed ginger and green chilies and deep-fried to crisp brown from outside and soft from inside. It goes best with raw sweet onion slices and fried green chilies, also served with Indian Masala Chai/Tea. This one Indian snack does not need chutney!!! 

INGREDIENTS:

·       1 cup Split Yellow Moong Dal (I used yellow moong dal only)

     OR

     1 cup Split Green Moong Dal /Chilkewali Moong Dal

     (NOTE: Yellow moong dalvada looks lighter in color while split

     green moong dal vada looks dark and greenish dalvada

    OR

    Take half of each dal

·      1 T or 1 ½ ” size Ginger Piece, crushed

·      4-5 Green Chilies or as per taste, crushed

·      2-3 sprigs of Coriander Leaves, chopped

·      Salt as per taste

·      1 small Purple Onion, chopped (OPTIONAL)

·      2 Pinch Baking Soda

·      Oil for deep frying

·      Few Green Chilies, make a slit lengthwise and deep fry and sprinkle salt and

     serve with dalvada

·      Raw Onion slices, serve with dalvada

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LET’S COOK:

Wash and soak dal for 6-7 hours.

Drain water and wash dal to remove smell from it and drain again.

Blend ginger and chilies with moong dal in blender. Remove and transfer in a bowl.

Grind dal into coarse paste, adding little amount of water

Make sure batter is not too loose and runny. Keep some coarse dal grains to give coarse texture to the dalvada.

Add ginger, green chilies, coriander leaves and salt and mix well to combine all ingredients.

Whisk the ground dal batter with your hand or with spoon to make it light and fluffy. To check if its fluffy enough, drop a small ball of whipped batter in a cup filled with water, if ball floats over water surface, then it is well aerated, but if it sinks at the bottom then it needs to whisk more to aerate.

When you are ready to fry dalvada add chopped onion, baking soda and beat mixture with hand or spoon for 1-2 minutes to aerate the mixture again.

Meanwhile heat oil in a frying pan on slightly higher than medium flame.

Fry green chilies in hot oil, sprinkle salt on fried chilies. (Check tip) Keep aside for serving with fried dalvada.

Keep beating the mixture every time you drop dalvada in fryer, this is very important to get well-cooked, light and fluffy dalvada.

Fry the dalvada until golden brown. Dalvada should be crisp from outside and soft from inside.

Serve hot dalvada with Sweet Onion Slices and with Fried Green Chilies.

Enjoy…

TIP:

First fry green chilies in fresh oil, as it releases nice aroma in the oil and then fry dalvada in same oil.Click on the link below to like my "RASOI" Page. 

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