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

Ingredient Substitutions

• Instead of Chana Dal: Split peas
• Instead of Moong Dal: Yellow split peas
• Instead of Urad Dal: Soybeans
• Instead of Besan (Gram Flour): Chickpea flour
• Instead of Baking Soda: Baking powder (½ tsp)
• Instead of Salt: Sea salt
• Instead of Kala Namak (Black Salt): Regular salt
• Instead of Cumin Seeds: Ground cumin (½ tsp)
• Instead of Garam Masala: Mixed spice
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Hing (Asafoetida): Garlic powder
• Instead of Kasuri Methi: Fresh fenugreek leaves
• Instead of Coriander Seeds: Ground coriander (½ tsp)
• Instead of Black Peppercorns: Ground pepper
• Instead of Carom Seeds (Ajwain): Thyme
• Instead of Green Chili Paste: Finely chopped green chilies
• Instead of Ginger Paste: Fresh grated ginger
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Fresh Mint Leaves: Cilantro
• Instead of Green Chilies: Jalapeño
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Onion: Skip if you dislike onion
• Instead of Lemon Juice: Citric acid (1 tsp)
• Instead of Mustard Oil (Raw): Any neutral oil (flavor changes)
• Instead of Refined Oil for Deep Frying: Peanut oil

Equipment Needed

• Large Bowl for Soaking
• Fine Mesh Sieve or Colander
• Blender or Food Processor
• Mixing Bowl
• Spatula or Wooden Spoon
• Deep Frying Pan / Kadhai
• Slotted Spoon
• Thermometer (optional) (optional)
• Measuring Cups and Spoons
• Plate Lined with Paper Towels

Critical Steps — Do Not Skip

• Soaking the dal for exactly 2‑3 hours (no longer).
• Grinding the dal to achieve both fine and coarse textures.
• Double‑frying at high temperature to prevent oil absorption.
• Adding raw mustard oil to the chutney for authentic shine.

Chef Tips from the Video

• Roast the whole spices lightly before grinding to release extra aroma.
• For extra crunch, add a handful of roasted gram (dalia) to the batter.
• Use a metal spoon dipped in water to scoop batter; this prevents sticking.

Troubleshooting

Storage

Refrigerator: Store pakoras in an airtight container for up to 1 month; reheat in hot oil before serving.

Freezer: Pakoras freeze well for up to 2 months; thaw and fry again.

Room temperature: Chutney stays fresh at room temperature for up to 6 hours; keep refrigerated for longer.

Make-Ahead Tips

• Chutney can be prepared a day ahead and stored in the refrigerator.
• Pakoras can be fried, cooled, and stored; re‑heat in hot oil for crispness before serving.

Frequently Asked Questions