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Nagpuri Mix Dal Vada recipe

Nagpuri Mix Dal Vada

by Ria Pai (@riapai009)
Prep Time
4hr
Cook Time
15min
Total Time
4hr 15min
IndianBreakfastSnackAfternoon TeaVegetarian

Nagpuri Mix Dal Vada is a traditional snack from Jharkhand, known for its crispy texture and flavorful blend of lentils. Made with a mixture of dals—typically chana dal, toor dal, moong dal, and urad dal—this vada is a popular tea-time or street food delicacy in the Nagpur region. The dals...

Ingredients

5 Servings
(1 serving = 5-6 vadas)

Soaking Dal for Nagpuri Mix Dal Vada

  • 3/4cup
    Chana dal
  • 1/2cup
    urad dal
  • 1/4cup
    toor dal
  • 1/4cup
    moong dal
  • Enough water to wash
  • 2cup
    Water

Batter, adding masalas and frying Nagpuri Mix Dal Vada

  • Prepared mix dal batter
  • 1tsp
    Cumin seeds
  • 1/2tbsp
    Salt
  • 1/2tbsp
    turmeric powder
  • 1/4tbsp
    red chilli powder
  • 1/2tbsp
    Finely Chopped Ginger
  • 2
    finely chopped green chillies
  • Chopped coriander leaves
  • 1
    Finely chopped onion
  • Oil to deep fry
  • Coriander leaves to garnish
  • Tomato ketchup to serve
  • Coconut chutney to serve

    How to make Nagpuri Mix Dal Vada

    Soaking Dals & Making Batter

    1. Rinse and soak the chana dal, toor dal, moong dal, and urad dal together in water for 4-5 hours.

      Step 1.1: Rinse and soak the chana dal, toor dal, moong dal, and urad dal together in water for 4-5 hours
      Step 1.2: Rinse and soak the chana dal, toor dal, moong dal, and urad dal together in water for 4-5 hours
      Step 1.3: Rinse and soak the chana dal, toor dal, moong dal, and urad dal together in water for 4-5 hours
      Step 1.4: Rinse and soak the chana dal, toor dal, moong dal, and urad dal together in water for 4-5 hours
      Step 1.5: Rinse and soak the chana dal, toor dal, moong dal, and urad dal together in water for 4-5 hours

    2. Drain the soaked dals and transfer them to a grinder. Grind to a coarse paste without adding water. The coarseness gives the vadas their crispy texture.

      Step 1.1: Drain the soaked dals and transfer them to a grinder
      Step 1.2: Drain the soaked dals and transfer them to a grinder
      Step 1.3: Drain the soaked dals and transfer them to a grinder

    Preparing and Shaping Nagpuri Mix Dal Vada

    1. In a bowl, combine the ground dal mixture with chopped onions, coriander leaves, cumin seeds, turmeric and red chilli powder , salt , ginger and green chillies. Mix well to form a thick and course batter.

      Step 2.1: In a bowl, combine the ground dal mixture with chopped onions, coriander leaves, cumin seeds, turmeric and red chilli powder , salt , ginger and green chillies
      Step 2.2: In a bowl, combine the ground dal mixture with chopped onions, coriander leaves, cumin seeds, turmeric and red chilli powder , salt , ginger and green chillies
      Step 2.3: In a bowl, combine the ground dal mixture with chopped onions, coriander leaves, cumin seeds, turmeric and red chilli powder , salt , ginger and green chillies
      Step 2.4: In a bowl, combine the ground dal mixture with chopped onions, coriander leaves, cumin seeds, turmeric and red chilli powder , salt , ginger and green chillies

    2. Heat oil in a deep frying pan over medium heat. Wet your hands slightly, take small portions of the batter, and shape them into small, flat vadas.

      Step 2.1: Heat oil in a deep frying pan over medium heat

    3. Carefully drop the vadas into the hot oil. Fry them until they turn golden brown and crisp on both sides. Remove and drain on paper towels to remove excess oil.

      Step 2.1: Carefully drop the vadas into the hot oil
      Step 2.2: Carefully drop the vadas into the hot oil
      Step 2.3: Carefully drop the vadas into the hot oil

    4. Serve the Nagpuri Mix Dal Vadas hot with green chutney or tomato ketchup. Enjoy your crispy, flavorful Nagpuri Mix Dal Vada, perfect for a snack or with evening tea.

      Step 2.1: Serve the Nagpuri Mix Dal Vadas hot with green chutney or tomato ketchup
      Step 2.2: Serve the Nagpuri Mix Dal Vadas hot with green chutney or tomato ketchup

    Tips & Tricks

    1. While grinding the dals, avoid adding water. The batter should be thick, so the vadas hold their shape and become crispy when fried.

    2. If the batter is too loose, add a spoonful of rice flour or besan (gram flour) to help bind it.

    3. For extra crispiness, refrigerate the batter for 20-30 minutes before frying. This helps firm up the mixture and makes the vadas crisper.

    4. Fry the vadas in small batches to avoid overcrowding the pan. This ensures even frying and helps maintain the oil’s temperature.

    5. For the best taste and texture, serve the vadas immediately after frying. They lose their crispiness if left out for too long.

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    Recipe by

    Ria Pai

    (@riapai009)

    Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...

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