May 09, 2022

Mix Dal Vada | Mix Dal bhajiya (pakoras) - Lentil fritters

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 Dal vada or dal bhajiyas are a tasty and delicious gujurati farsan or deep fried snack which is a popular Street food as well in Mumbai and Gujarat.   Originally dal vadas are made only using Moong dhall also known as Moong Bhajjiyas . 

One must not confuse the Gujarati style dal vadas with the South Indian style Paruppu Vadai as there are some minor variations in terms of seasoning the batter and shaping the vadas while frying. 

To make the dal vadas more tasty and healthy,  a combination of lentils are used to make these bhajjiyas ,even called as pakoras . Serve them with some piping hot tea on a rainy evening or serve it as starters with a lavish meal , this sure is a crowd pleaser and will vanish off in a whiff .

Dal vadas are served with fried chillies sprinkled with salt and some tongue tickling dates tamarind chutney , green chutney  or both.  The vadas are crispy from the outside and fluffy soft from within making it all more the tempting to stop with a few pieces .

Make sure you make a huge batch of batter so that you won't have to regret for having fallen short of crunchy pakoras to treat your family and friends. Trust me,this is not an overstatement as the dalvadas just fly off from the serving dishes,that very addictive .

The trick to getting fluffy and spongy pakoras or vadas is to beat the batter vigorously for 10 to 15 mins to incorporate aeration..donot miss this step, else you will end up with hard and dry bhajjiyas . 

You definitely must try the Cabbage methi pakoras ,Methi na Gota , Aloo Bajjiyas and Faraali Pattice to pair with the evening tea.

Preparation Time - 15 mins

Soaking Time - 2 to 3 hrs

Frying time - 8 to 10 mins per batch

Makes 30 to 40 vadas 


1/2 cup moong dhall /split yellow lentil
1/4 cup udad dhall
1/4 cup channa dal
4 to 5 green chillies
Small piece of ginger  (skip for jain version) 
1/2 tsp carom seeds /ajwain
Freshly chopped corriander 
1 tsp red chilli powder
1 tsp roughly powdered pepper 
1/4 tsp cooking soda 
1/2 tsp sugar 
Salt to taste
Oil to deep fry


  • Wash and soak all the lentils in sufficient water for 2 to 3 hours
  • After 3 hrs ,drain the water from the lentil . Take the soaked lentils,  green chillies, ginger in a blender or food processor and blend to a coarse paste with very little water .
  • Transfer this batter to a mixing bowl, add salt and whisk it using a hand whisk or beater and beat it continuously in clockwise direction for 10 to 15 mins .The batter will be hard initially when you start whisking and as time proceeds the  batter will begin to feel light and fluffy . Continue whisking till you feel the batter to be very light and it would have doubled up in quantity.  This indicates the batter is aerated .
  • Add the chili powder ,crushed carom seeds, sugar, pepper powder ,corriander and give the batter a good mix ..let the mix be under refrigeration until you begin frying . 
  • Heat the oil in a deep kadai . Drop a small blob of batter,if it sizzles up immediately then the oil is ready for frying .
  • Using a spoon , drop small blobs of batter into the hot oil . Donot crowd the kadai . Fry the vadas on medium flame until the pakoras turn crisp and golden brown . Drain it off the kadai and serve hot .

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  1. This is a perfect one to have with chai, that too for a cold rnd rainy day! Spot on flavors!

  2. I love dal vadas! I make them occasionally, almost the same way. Your dal vadas look so lovely. They have puffed up so beautifully! Can imagine the lovely taste.

  3. Mix dal vada looks so crispy and delicious. Perfect accompany with tea in rainy days.

  4. Mix dal vadas look so tasty and tempting. I love vadas and will definitely make these soon.

  5. It has been ages since I've enjoyed some dal vadas. Your mixed dal vadas are so soft and tempting.

  6. Difficult not to run and make these vadas right away. Thank you for your detailed description, especially highlighting the differences in the styles of vadas.

  7. Your mixed dal vadas are what we will enjoy now! The monsoons are at our doorstep and rains, vadas and chai! Will definitely make some this season.

  8. These mixed dal vadas look amazing. They remind me of Kenya where these used to be served with the green chutney. They do take a bit of a time to prepare but so worth it.

  9. The moment it starts raining, these dal vadas are huge comfort. I loved these in winter for tea time too.

  10. Nimma Manege bandhaaga idhe beku, along with tat jalebi ! scrumptious dal pakoras ! -Kalyani

  11. Mix dal wada makes a good tea time snaack. Will try your recipe some time Priya, bookmarked.

  12. These mixed dal vadas are super tempt and addictive. With the effort in making them. Delicious tea time snack or even to serve with a meal. Beautifully presented priya.-Preethi


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