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Dal vada Recipe

Recipe By Jiniya sardar

#snack

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30minstotal
30m.total
Dal vada
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Ingredients for Dal vada Recipe

  • 1 Cups Split Bengal gram (chana dal) soaked for
  • 1/4 cup Moong sprouts
  • 1/4 Pieces Carrot grated
  • 1/4 Pieces Onion finely chopped
  • 1/4 tablespoon Fresh coriander leaves chopped
  • 2.25 Pieces Curry leaves
  • 1/2 Pieces Green chillies
  • 1.50 Pieces Almonds
  • 1/2 tablespoons Raisins
  • to taste Salt
  • As Required Coconut oil for greasing and brushing
  • sprig Fresh coriander sprigs for garnishing
  • As Required Chutney
  • As Required Almonds
  • 1/4 tablespoon Fresh coriander leaves chopped
  • 1/2 g reen chillies
  • 1/4 cup Scraped coconut
  • to taste Salt
  • 1/4 tablespoon Coconut oil
  • 1/4 teaspoon Mustard seeds
  • 1/4 Pieces Dried red chillies
  • 1.25 Pieces Curry leaves

Directions: Dal Vada Recipe

  • STEP 1.Preheat air fryer to 180º C.
  • STEP 2.Step 2
  • STEP 3.Coarsely grind together drained Bengal gram and moong sprouts in a food processor.
  • STEP 4.Step 3
  • STEP 5.Take carrot, onion, coriander leaves and curry leaves in a bowl.
  • STEP 6.Step 4
  • STEP 7.Roughly chop green chillies and add to carrot mixture. Roughly chop almonds and add to the bowl along with raisins, salt and ground mixture. Mix well.
  • STEP 8.Step 5
  • STEP 9.Grease your palms with some coconut oil, divide the mixture into equal portions, shape them into balls and flatten slightly.
  • STEP 10.Step 6
  • STEP 11.Place the vadas into the air fryer basket, fit it to the fryer and air fry for 15-20 minutes or till golden and crisp, brushing some coconut oil once in between.
  • STEP 12.Step 7
  • STEP 13.To prepare chutney, grind together almonds, coriander leaves and broken green chillies to fine mixture.
  • STEP 14.Step 8
  • STEP 15.Add coconut and grind. Add 1-2 tablespoons water and grind again to a smooth mixture.Transfer into another bowl, add salt and mix.
  • STEP 16.Step 9
  • STEP 17.Heat coconut oil in a non-stick tempering pan. Add mustard seeds and let them splutter.
  • STEP 18.Step 10
  • STEP 19.Discard the stem from dried chillies, roughly chop and remove seeds.
  • STEP 20.Step 11
  • STEP 21.Add curry leaves and chopped chillies to hot oil. Add the tempering to coconut mixture and mix well. Garnish the dal vadas with coriander sprigs and serve hot with few green chillies and chutney
Nutrition
value
964
calories per serving
28 g Fat54 g Protein119 g Carbs42 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    54g
  • Carbs
    119g
  • Fiber
    42g

MacroNutrients

  • Carbs
    119g
  • Protein
    54g
  • Fiber
    42g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    150mg
  • Iron
    16mg
  • Vitamin A
    644mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    436mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    335mg
  • Manganese
    4mg
  • Phosphorus
    828mg
  • Selenium
    112mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Jiniya sardar