Mix Dal Vada — Step-by-Step (Makes ~12–14 vadas)

Ingredients

• Mixed dals — 1 cup (½ cup moong dal + ¼ cup chana dal + ¼ cup urad dal)
  

• Onion — 1 medium, finely chopped.
  

• Green chillies — 2–3, finely chopped.
  

• Ginger — 1-inch, grated
  

• Curry leaves — 8–10, chopped
  

• Coriander leaves — 2 tbsp, chopped
  

• Ambika Red chilli powder — ½ tsp
  

• Ambika Turmeric powder — ½ tsp
  

• Salt — 1 tsp (adjust)
  

• Baking soda — a pinch (optional)
  

• Oil — for deep frying (about 1–1.5 cups depending on pan)
  
  

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Prep (Total active time ≈ 20–30 min; plus soaking 2–3 hrs)

1. Soak dals — Rinse the mixed dals well. Soak in 2 cups water for 2–3 hours
   

2. Drain completely before grinding.
   

Make the batter

3. Grind the soaked dals to a coarse paste. Use very little water — just enough to run the grinder. You want a slightly grainy texture (not smooth)
   

4. Transfer the coarse batter to a mixing bowl.
   

Add flavourings

5. Add chopped onion, green chillies, grated ginger, chopped curry leaves, chopped coriander leaves, ½ tsp red chilli powder, ½ tsp turmeric, 1 tsp salt, and a pinch baking soda (if using). Mix thoroughly. Adjust salt/chilli to taste
   

6. Rest the mixed batter 5–10 minutes (helps flavours meld and soda activate).
   

Shape & fry

7. Heat oil in a deep pan. Test oil by dropping a small pinch of batter — it should sizzle and rise steadily. Ideal frying temp ~170–180°C (medium heat).
   

8. Shape vadas: Take 1½ tbsp batter, shape into a ball, flatten lightly into a small disc (wet your palms to prevent sticking)
   

9. Fry carefully in batches. Don’t overcrowd the pan. Fry on medium heat, turning occasionally, until golden brown and crisp (about 3–4 minutes per side, depending on size). Drain on paper towel.
   

Serve & store

10. Serve hot with chutney (coconut/tamarind) or ketchup.
    

11. Storage: Kept in an airtight container, vadas stay crisp for a few hours. Reheat in a hot oven or skillet to restore crispness.
    
    

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Quick Tips

• Coarse texture is key — too smooth = dense vadas
  

• Oil temperature: If too hot, outside browns quickly but inside won’t cook; if too cool, vadas absorb oil. Keep medium heat.
  

• Use a pinch of baking soda for fluffier vadas only if batter rests briefly after mixing.
  

• For healthier option: shallow-fry or air-fry small discs until golden.