Dal Vada! Green Moong Dal Vada – Dal Wada, a delicious rainy season dish. Countrywide it is popular, but every state has its unique recipe for making crispy vada. In Gujarat we generally make it using green or yellow moong dal.

Soak dal in enough water for overnight. Grind it and add seasoning according to your taste. Deep fry vada until they turn golden. Serve hot dal vada with tea, onion, fried green chilies or chutney of your choice.

Dal vada

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 next 8-10 minute or until they turn golden on all side.
  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.
Always use filtered oil / kachhi ghani oil for frying.
Don’t reuse the same oil for cooking.