Dal Vada ( Mangodi / Indian Split Green Lentils Fritters ) is a delicious monsoon season savory Indian snack dish. Countrywide it is prepared using different lentils like chana dal, urad dal, moong dal, etc with their unique recipe. In Gujarat, it is made from split green or yellow lentils along with traditional flavoring spices. This is a gluten-free and vegan recipe.

Dal vada

This moong Dalvada is a very popular savory snack in Ahmedabad which is usually enjoyed during the rainy season at home or street food stalls. It tastes very delicious, mildly spicy and flavourful. You can adjust the spiciness according to your preference.

It requires only a few handfuls of ingredients to prepare these tasty treats. To prepare Dalwada green chilies, ginger, salt, and black pepper powder is added into a coarse paste of soaked moong daal and mixed vigorously to make the batter light and airy. Then they are deep-fried till golden and crispy. For a variation, add chopped onion and few cloves of garlic while grinding the dal.

Dal Vada is generally served with slices of onions and fried green chilies on the side. It can also be served with a hot cup of Indian masala tea. This is the savory snack/fritter which does not require any chutneys which we have with our any other pakoda or Indian fritters. If you like to enjoy them with chutneys, then Moong Dal Vada goes very well with pudina/mint chutney. Give it a try!

Street food vendors sell these hot and crispy Dalwada wrapped in a newspaper along with onion and chilies. They taste brilliant when consumed hot so that on biting you can feel the crunch & crispiness when you chew it feels soft, fluffy & spongy in the mouth. That is the reason why they are so irresistible and addictive to eat. Also, hot Dalwada and cool rainfall make a brilliant combination.

I know that we can’t make this dalwada frequently as it is deep-fried but being a gujju, I must have Dalwada during heavy rains and special occasions. These Dalwada are nutritional when cooked properly. Moong dal is a good source of protein, fiber, and micro minerals. The other ingredients like black pepper powder, chilies, and ginger aids in digestion. Using a good quality of groundnut oil and an iron Kadai for frying makes it a healthy reason to eat. So from now, have them guilt-free.


Please do try this yummy Dalwada recipe and let me know how it turned out in the comments section. If you like this recipe do share it with your friends, family, and relatives who are constantly on the search of perfect tried and tested recipes. Don’t forget to follow me onYouTube, Facebook, Instagram, and Pinterest to catch my latest updates.


You can also try other monsoon special recipes :


Dal vada | Green Moong Dal Vada | Dalwada
Prep time
Cook time
Total time
Dal Vada! Green Moong dal vada - Dal Wada, a delicious rainy season dish.
Recipe type: Snakcs
Cuisine: Indian
Serves: 3 - 4
  • Green Moong dal – 1 cup
  • Water for soaking dal
  • Green chili – 3-4
  • Ginger – 2 inch
  • Salt – 1 tsp or more
  • Black pepper powder – ½ tsp
  • Filtered Oil for frying
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Rinse moong dal for 4 – 5 times.
  2. Soak in enough water for 5 – 6 hours.
  3. After 6 hours, drain excess water from dal.
  4. Add chopped green chilies and ginger into dal.
  5. Coarsely grind them in 3 - 4 batches.
  6. Do not add water while grinding.
  7. If required, add tbsp of water at a time.
  8. Add salt and black pepper powder in a batter.
  9. You can add garlic paste and chopped onion too.
  10. Mix well and keep it aside.
  11. Heat the oil in the iron Kadai for frying dal vada.
  12. Drop a small ball of batter to check the oil is enough hot or not.
  13. Keep flame on high, drop 10 - 12 dumplings at a time.
  14. After 1 minute slow down the flame.
  15. Fry vada on a slow flame for the next 8-10 minutes or until they turn golden on all sides.
  16. Flip them after every 1 -2 minutes, so they will be cooked evenly.
  17. Always fry fritters or vada on slow to medium flame so they will be cooked well from inside.
  18. Take them out and place them on a kitchen towel.
  19. The same way prepare all Vada.
  20. Serve hot with tea, fried chilies, and chopped onions.