Dal Vada with Oats and Vegetables Recipe
Dal Vada, a delightful and crispy snack from Tamil Nadu, is given a nutritious twist with the addition of oats and vegetables in this recipe, making it not only delicious but also packed with wholesome goodness. Perfect for tea time or as an appetizer, this vegetarian dish is easy to prepare and sure to please a crowd. Serve it alongside a sweet and spicy raw mango chutney or a crispy baked chevdo for a delightful experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram Dal) – soaked for 30 minutes | 1 cup |
| White Urad Dal (Whole) – soaked for 30 minutes | 1/2 cup |
| Instant Oats (Oatmeal) | 1 cup |
| Green Chilli – chopped | 1 |
| Onion – chopped | 1 |
| Carrot (Gajjar) – grated | 1 |
| Cabbage (Patta Gobi/ Muttaikose) | 1 cup |
| Garlic – chopped | 4 cloves |
| Curry Leaves – chopped | 1 sprig |
| Coriander (Dhania) Leaves – chopped | 2 sprigs |
| Salt – to taste | To taste |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Tamil Nadu
- Course: Appetizer
- Diet: Vegetarian
Instructions
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Prepare the Dal Batter: Begin by draining the soaked chana dal and white urad dal. In a blender, finely grind the dals with a pinch of salt, adding minimal water to achieve a thick, smooth vada batter. The consistency is crucial to ensure the vadas hold their shape.
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Mix in Vegetables and Oats: Transfer the ground dal mixture into a mixing bowl. Add the chopped carrot, cabbage, onions, green chilies, coriander leaves, curry leaves, garlic, and instant oats. Mix everything thoroughly to ensure that the vegetables and oats are well incorporated into the dal batter. Taste the mixture and adjust the salt and spice levels according to your preference.
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Cooking the Vadas: Heat a Kuzhi paniyaram pan (or an appe pan) on medium heat. Once hot, add a small drop of oil to each cavity of the pan, coating it evenly. Using a scoop spoon, carefully place a portion of the vada batter into each cavity, filling them about three-quarters full.
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Steaming and Crisping: Cover the pan with a lid and allow the vadas to steam for about 5-7 minutes. You will notice the tops start to firm up and cook through. At this stage, add another drop of oil on top of each vada. Using a small flat spatula or spoon, gently flip the vadas to cook the other side until they turn golden brown and crispy, approximately another 5-7 minutes.
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Check for Doneness: To ensure the vadas are fully cooked, insert the back of a spoon or a knife into the center of one vada; it should come out clean if they are done.
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Repeat Cooking: Continue this process with the remaining vada batter until all are cooked.
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Serving Suggestions: Serve the crispy Dal Vada hot, alongside a refreshing sweet and spicy raw mango chutney and a side of baked chevdo (Chivda Mixture), for a delightful tea-time snack or appetizer.
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 180 |
| Protein | 8g |
| Carbohydrates | 25g |
| Dietary Fiber | 5g |
| Fat | 7g |
| Sodium | Varies with added salt |
This healthy take on the traditional Dal Vada, enriched with oats and vibrant vegetables, makes for a wonderful snack that can be enjoyed guilt-free. Whether hosting a gathering or simply indulging in a cozy evening at home, this recipe promises satisfaction and nutrition in every bite. Enjoy your cooking adventure!
