Monsoon Special Dal Vada

To ensure your Monsoon Special Dal Vada is crispy, make sure to blend the chana dal mixture to a coarse paste rather than a smooth one. Additionally, adding rice flour helps in achieving that perfect crunch. Fry the vadas in hot oil until they turn golden brown for the best texture.

Yes, Monsoon Special Dal Vada can easily be made gluten-free by using rice flour, which is already gluten-free. Just ensure that all other ingredients, especially any spices or additional flavorings, are certified gluten-free to maintain dietary compatibility.

If you don't have chana dal, you can substitute it with split yellow peas or even moong dal. Keep in mind that the texture and flavor may vary slightly, but these alternatives will still yield a delicious snack.

To store leftover Monsoon Special Dal Vada, let them cool completely and then place them in an airtight container. They can be stored in the refrigerator for up to 2-3 days. To reheat, place them in an oven or air fryer to regain their crispiness.

Monsoon Special Dal Vada pairs wonderfully with a variety of chutneys such as mint chutney, tamarind chutney, or even a spicy tomato salsa. You can also serve them with a hot cup of masala chai for a perfect rainy day snack!