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 are soaked, coarsely ground, and mixed with spices like green chilies, ginger, garlic, and onions, giving the vada a burst of flavor with every bite....
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Rinse and soak the chana dal, toor dal, moong dal, and urad dal together in water for 4-5 hours.
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.
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.
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.
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.
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.
While grinding the dals, avoid adding water. The batter should be thick, so the vadas hold their shape and become crispy when fried.
If the batter is too loose, add a spoonful of rice flour or besan (gram flour) to help bind it.
For extra crispiness, refrigerate the batter for 20-30 minutes before frying. This helps firm up the mixture and makes the vadas crisper.
Fry the vadas in small batches to avoid overcrowding the pan. This ensures even frying and helps maintain the oil’s temperature.
For the best taste and texture, serve the vadas immediately after frying. They lose their crispiness if left out for too long.
How do I make Nagpuri Mix Dal Vada crispy?
To achieve a crispy texture in your Nagpuri Mix Dal Vada, ensure that you grind the soaked dals to a coarse paste without adding water. This coarseness is key to getting that crunchy outer layer. Additionally, frying them at the right temperature—medium heat—will help them cook evenly and become golden brown.
Can I make Nagpuri Mix Dal Vada gluten-free?
Yes, Nagpuri Mix Dal Vada is naturally gluten-free as it is made from a blend of lentils. Just ensure that all your ingredients, including spices and any chutneys you serve with it, are also gluten-free to maintain dietary compatibility.
What are some good substitutions for the dals in Nagpuri Mix Dal Vada?
If you don't have chana dal, toor dal, moong dal, or urad dal, you can substitute with other lentils like masoor dal or even a mix of red lentils and split peas. However, keep in mind that the flavor and texture may vary slightly, so adjust your spices accordingly.
How should I store leftover Nagpuri Mix Dal Vada?
To store leftover Nagpuri Mix Dal Vada, let them cool completely and then place them in an airtight container. They can be kept in the refrigerator for up to 2-3 days. To reheat, you can place them in an oven or air fryer to regain their crispiness instead of microwaving.
What can I serve with Nagpuri Mix Dal Vada for a complete snack?
Nagpuri Mix Dal Vada pairs wonderfully with green chutney or tomato ketchup for dipping. You can also serve it alongside a hot cup of masala chai for a perfect tea-time snack. For a more filling option, consider serving it with a side of yogurt or a fresh salad.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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