Dal Vada

To make crispy Dal Vada, soak 1 cup of split urad dal for 4-5 hours, then grind it to a coarse paste. Mix it with finely chopped onions, garlic, ginger, green chilies, cumin seeds, coriander leaves, and salt. Shape the mixture into patties and fry them in hot oil until golden brown. Ensure the oil is at the right temperature for a crispy texture.

Yes, Dal Vada is naturally gluten-free as it is made from split urad dal, which is a type of lentil. This makes it a great option for those following a gluten-free diet. Just ensure that all other ingredients, like spices and oil, are also gluten-free.

If you don't have split urad dal, you can substitute it with yellow split peas or chana dal. However, the texture and flavor may vary slightly. Soaking and grinding the substitute lentils will still yield a delicious vada.

To store leftover Dal Vada, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For best results, reheat them in an oven or air fryer to regain their crispiness before serving.

Dal Vada pairs wonderfully with coconut chutney, tomato chutney, or sambar. You can also serve it with a side of fresh salad or yogurt for a complete meal. These accompaniments enhance the flavors and provide a refreshing contrast.