सर्दी के मौसम में बनाए चटपटा दाल वड़ा

Ingredients

• 1 cup Chana Dal (split chickpeas, rinsed)
• 1 cup Moong Dal (split green gram, rinsed)
• 0.5 cup Urad Dal (split black gram, rinsed)
• 0.5 cup Besan (Gram Flour) (sifted)
• 0.25 tsp Baking Soda (helps puff)
• 1.5 tsp Salt (to taste)
• 0.25 tsp Kala Namak (Black Salt) (optional, for tang)
• 1 tsp Cumin Seeds
• 1 pinch Garam Masala
• 1 tbsp Kashmiri Red Chili Powder (mild heat and color)
• 0.5 tsp Hing (Asafoetida)
• 1 tbsp Kasuri Methi (lightly roasted)
• 1 tsp Fennel Seeds (whole, coarsely ground)
• 1 tsp Coriander Seeds (whole, coarsely ground)
• 1 tsp Black Peppercorns (whole, coarsely ground)
• 0.5 tsp Cloves (whole, coarsely ground)
• 0.25 tsp Carom Seeds (Ajwain) (whole, coarsely ground)
• 1 tbsp Green Chili Paste (fresh green chilies blended into a paste)
• 1 tbsp Ginger Paste (fresh ginger blended)
• 0.5 cup Fresh Coriander Leaves (washed and roughly chopped)
• 0.5 cup Fresh Mint Leaves (washed)
• 3 pieces Green Chilies (optional, for extra heat)
• 3 pieces Garlic Cloves (optional, for chutney)
• 1 large Onion (sliced, optional for chutney)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Mustard Oil (Raw) (adds shine and flavor to chutney)
• 2 liter Refined Oil for Deep Frying (neutral oil such as sunflower or canola)

Instructions

1. Prepare Green Chutney

   Wash coriander and mint leaves. Roughly chop onion (if using). Add leaves, mint, green chilies, garlic, onion, half a cup water, and blend to a smooth consistency.

   Time: PT5M

2. Season Chutney

   Transfer the blended mixture to a bowl, add a pinch of salt, cumin seeds, garam masala, kala namak, and 2 tbsp lemon juice. Mix well, then stir in 2 tbsp raw mustard oil for shine and extra flavor.

   Time: PT5M

3. Soak the Dal

   Combine 1 cup chana dal, 1 cup moong dal, and ½ cup urad dal in the large bowl. Rinse thoroughly, then cover with fresh water and let soak for 2½ hours.

   Time: PT150M

4. Rinse and Drain

   After soaking, pour the dal through a fine mesh sieve and rinse 2‑3 times with clean water, gently rubbing with hands to remove any residual chemicals.

   Time: PT5M

5. Grind Dal – First Pass (Fine)

   Place half of the soaked dal in the blender, add a splash of water, and blend to a smooth, thin batter.

   Time: PT5M

6. Grind Dal – Second Pass (Coarse)

   Add the remaining dal to the blender, this time using less water, and pulse to a slightly coarse, grainy texture. The mixture should be thick enough to hold its shape.

   Time: PT5M

7. Combine Dal Batters

   Transfer both batters into the mixing bowl and stir together until uniform.

   Time: PT2M

8. Add Spices and Flour

   To the dal mixture add green chili paste, ginger paste, 1 tbsp kasuri methi (roasted), 1½ tsp salt, ¼ tsp kala namak, 1 tbsp Kashmiri red chili powder, ½ tsp hing, the coarsely ground whole spices (fennel, coriander, pepper, cloves, ajwain), ½ cup besan, and a pinch of baking soda. Mix thoroughly with hands until a thick, slightly sticky dough forms.

   Time: PT10M

9. Heat Oil for First Fry

   Pour 2‑3 inches of refined oil into the deep frying pan and heat over medium‑high heat until the oil reaches about 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

10. First Fry (Set the Shape)

    Dip a regular tablespoon into water, then scoop a small amount of batter and gently drop it into the hot oil. Fry for 1‑2 minutes until the exterior is just set (pale golden). Remove with a slotted spoon and place on paper towels.

    Time: PT5M

    Temperature: 180°C

11. Second Fry (Crisp)

    Increase the oil temperature slightly if it dropped, then return the pre‑fried pakoras to the oil. Fry for another 2‑3 minutes until deep golden brown and crisp. Remove and drain on paper towels.

    Time: PT5M

    Temperature: 180°C

12. Cool and Store

    Allow the pakoras to cool completely. Transfer to an airtight container.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g