Mix Daal Vada/मिली जुली दाल का वाडा (Indian Patties of Mixed Pulses)

Mixed Daal Vada 

Vada is sort of flattened vegetarian patties sometimes with a hole in centre like doughnut. These vadas are taken as snacks, side dish and are very popular street food in India. Chana daal vada is one such vada which is very popular in Maharashtra. I took a cue from this street food and thought of making something different, and the result was Mix Daal Vada. It is extremely tasty, crisp from outside and soft moist from inside. This vada like other vadas can be had as snacks with tea /coffee, make it small bite size and enjoy it with cocktails, or serve it as side dish with roti-sabzi/daal-chawal. Green chutney of coriander leaves - mint goes best with it. 

Preparation Time: 4 to 5 hrs soaking time,

30 minutes grinding, chopping

Cooking Time: 15 minutes /batch

Serves: Makes 30 to 35 medium size vadas

Ingredients Required for Making Mixed-Daal-Vada:

• Chana daal(चना दाल) :100 gm 
• Bengal gram (साबुत काला चना):25 gm
• Split skinned black gram(धुली उडद दाल): 25 gm
• Split skinned Pegion peas (अरहर /तूर दाल):25 gm
• Medium size green chilies (हरी मिर्च) : 4
• Finely chopped ginger (अदरक): 4 Teaspopns
• Finely chopped Onion:8 Tablespoons

Few Chopped Ingredients 

• Red Chili Powder(लाल मिर्च पाउडर) (optional): 1 Table spoon
• Rice flour(चावल का  आटा): 5 Tablespoons 
• Salt (नमक) or to taste: 2 Teaspoon /to taste 
• Roasted Cumin seeds powder :1Teaspoon
• Carrom Seeds ( अज्वाइन): 1 Teaspoon
• Curry leaves(कड़ी पत्ता):15 तो 20
• Fresh Coriander Sprigs: 4 or 5 
• Oil for frying

Directions for Making Mixed Daal Vada:

• Mix all daal and wash them thoroughly till milky water stops coming as washing.
• Soak the washed mixture of daal in fresh water for minimum 4 to 5 hrs.(more the better). 

Soaked Daal Mixture 

• Once daal mixture is soaked drain all water and grind the soaked daal coarsely. Water is not required to be added while grinding.

Daal Paste 

Coarse Paste od Daal Mixture

• To the mixture coarse daal paste add rice flour and mix nicely. This mixture can be stored in fridge for 2-3 days.

Mixture of Daal paste and Rice flour 

• To the daal paste and rice flour mixture add:
• Finely chopped Onion
• Finely chopped ginger
• Finely chopped green chilies
• Chopped curry leaves
• Chopped coriander sprigs 
• Red chili powder
• Carrom seeds
• Cumin powder 
• Salt

Onion and spices added to mixture 

• Mix nicely and let it stand for 5minutes for rice flour to absorb the moisture and spices to release flavor. 
• Mix again and make round balls of the size you want.

Consistency of Mixture for Vada 

Vada Ready for Frying 

• Flatten the round balls of mixture to give half centimeter (approx) thick patti shape. 
• Heat oil in a thick bottom wok/frying pan. When the oil is hot (not smoking hot) out the flattened patties in the hot oil. Bring the heat to medium and fry turning them over once or twice, till the patties /vadas become crisp and golden brown on both sides.

Vada Frying on low flame 

Vada Being Fried to Golden Brown Color 

Mixed Daal Vada 

• Enjoy crisp, center moist, hot tasty vadas with mango chutney/coconut chutney / dhaniya - pudina chutney. Or Roasted Tomato Chutney. 

https://jyotsna-pant.blogspot.com/2021/06/roasted-tomato-chutney.html?m=1

Tips:

• Do not add water while grinding the soaked. A well soaked daal mixture will not require water for coarse grinding. If water is added then the paste consistency will not be correct and excess of rice flour will be required to rectify it, this will spoil the taste of vada. 
• Once salt is added then do not store it because salt will cause onion to release water thus thinning the consistency of vada mixture. 
• Oil should never be smoking hot. If heated excessively switch off the heat and allow it to cool. 
• Frying should be done on low /mediul heat depending upon your stove but never on high heat. 
• High heat frying will make the vadas dark from outside but will be raw from inside. 
• Vadas should not be too thick for crisp outside and well cooked moist inner core. 

Suggested Variations:

• Add 2-3 teaspoons of black /white sesame seeds to the vada mixture.
• Coarsely ground groundnuts can be added to the vada mixture. 
• To the mixture of daal 20 gm Moth daal and or 20 gm whole black lentil can be added then soaked. This adds flavor and taste to vada.