urad dal moong dal vada | mixed dal vada

Mix dal vada recipe With step by step photos – tasty vadas made from moong dal and urad dal.

Generally vadas are made with lentils or rice. You can make many vada varieties either from urad dal (black gram) or from moong dal (green gram) or chana dal (bengal gram) or a mix of these lentils. Vadas made with any dal tastes good.

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moong urad dal vada recipe

Even when you mix these dals, then too the vadas taste awesome. This mix dal vada is made with moong dal and urad dal. The vadas are spongy, porous from inside and crisp from outside.

The term vadas Are used in south India, whereas in the north they are known as pakoras. In west India, the term that is used are bhajiyas. So this recipe can also be called as urad moong dal pakoras or urad moong dal bhajiyas. However the pakoras do not requires fermentation. You will only have to soak the dals (lentils) for a good 5 to 6 hours.

moong urad dal vada recipe

Serve the urad moong dal vada with tomato sauce or green chutney or pudina chutney or coriander chutney or coconut chutney.

How to make urad dal moong dal vada

1. add ½ cup urad dal (husked split black gram) and ½ cup moong dal (husked split moong lentils) in a big bowl or vessel.

moong urad dal vada

2. Rinse the dals 2 to 3 times in water.

moong urad dal vada

3. Soak both the dals in water overnight or for 5-6 hours.

moong urad dal vada

4. Drain the water.

moong urad dal vada

5. Add soaked dals, ½ inch chopped ginger, 1 chopped green chilly and 1 pinch asafoetida (hing) to the blender jar.

moong urad dal vada

6. Grind till smooth. add very little water while grinding. The batter should not become watery. It should be thick and finely ground.

moong urad dal vada

7. Remove the batter in a big bowl or vessel.

moong urad dal vada

8. Add ¼ teaspoon cumin seeds, ½ teaspoon crushed peppercorns, 1 tablespoon curry leaves (kadi patta) and 1 tablespoon coriander leaves to the batter.

moong urad dal vada recipe

9. Next add salt as required.

moong urad dal vada recipe

10. Mix well.

moong urad dal vada recipe

11. If you want, then you can add 1 tablespoon sooji (rava or semolina) to the batter to make the vadas crispy. Addition of semolina (rava) also helps, if the batter has become thin.

moong urad dal vada recipe

12 stir and mix well. check the seasoning to see if the salt is less. Add more salt if required. Mix the batter well.

 moong urad dal vada recipe

13. In a deep frying pan or kadai, heat oil. Do a small test, just add a small amount of batter. If it gradually and steadily comes on top. Then your vadas are ready to fry.

moong urad dal vada recipe

14. Drop spoonfuls of the batter in the oil. on a medium flame fry the vadas.

moong urad dal vada recipe

15. Fry few vadas at a time depending upon the capacity of the kadai.

moong urad dal vada recipe

16. When one side is lightly crisp and golden then turn the vadas and continue to fry till crisp and golden.

moong urad dal vada recipe

17. Once the vadas become crisp and golden then remove them with a slotted spoon.

moong urad dal vada recipe

18. Drain them on kitchen napkins or tissues to remove excess oil.

moong urad dal vada recipe

19. Similarly fry the rest of vadas.

moong urad dal vada recipe

20. Serve the delicious moong urad dal vada with tomato sauce or green chutney. You can also serve the vadas with sambhar and coconut chutney. You can have these plain too.

moong urad dal vada recipe
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mix dal vada recipe

5 from 3 votes
Mixed dal vada recipe - tasty vadas made from urad dal (black gram) or moong dal (green gram).
mix dal vada recipe, urad dal moong dal vada recipe
Author:Dassana Amit
Prep Time:6 hrs 10 mins
Cook Time:30 mins
Total Time:6 hrs 40 mins
Servings (change the number to scale):3
(1 CUP = 250 ML)


  • ½ cup husked split black gram (urad dal)
  • ½ cup husked split moong lentils (moong dal)
  • ½ inch piece of ginger (adrak)
  • 1 green chilli (hari mirch)
  • ¼ teaspoon cumin seed (jeera)
  • ½ teaspoon crushed peppercorns (optional)
  • 1 tablespoon curry leaves (kadi patta) chopped
  • 1 tablespoon finely chopped coriander leaves (dhania patta) - optional
  • 1 pinch asafoetida (hing)
  • salt as required
  • water as required
  • 1 tablespoon semolina or as required (rava/suji) - optional


  • Soak the lentils overnight or for 5-6 hours.
  • Drain and then grind with ginger, green chilli and asafoetida.
  • Add very little water while grinding.
  • The batter should be thick, smooth and fluffy.
  • Add salt, cumin seeds, crushed peppercorns, curry leaves and coriander leaves to the batter.
  • Add 1 tbsp rava (semolina) to the batter.
  • Heat oil and drop spoonfuls of the batter in the oil.
  • Deep fry the vadas till golden brown and crisp.
  • Remove with a slotted spoon and drain the urad moong dal vadas on paper tissues to remove excess oil.
  • Serve urad moong dal vada hot with some coconut chutney or green chutney.


1. The key to get soft urad dal or moong dal vadas is the soaking time. Soaking overnight or soaking at least for 5-6 hours helps in making the vadas soft.
2. Another important factor is grinding. When grinding stirring the batter and adding water in intervals helps in making soft & light vadas.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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24 comments/reviews

  1. Very nice .. hats off .. all your recipes are perfect.. well done Ma’am..5 stars

    • thank you cheena. happy cooking.

  2. These vadas turned out so crispy and tasty…Only thing I did not get the golden color as shown…Maybe I fried it for more time fearing that it may be raw from inside…Also made pudina chutney along with this..Everybody loved it..Will try again .

    • thanks winnie. more frying will make them nicely crisp from outside. i always fry on medium flame and keep on turning them at intervals for even cooking. pudina chutney goes very well with this vada. even coconut chutney tastes good.

  3. Why my vadda are not proper cooked raw smell of dal.is coming ..i kept 15 mint after grinding

    • they have to be fried till golden and also on a medium flame. if even slightly uncooked from the center, then raw aroma of dal will come. so try to fry till nicely crisp and golden.

  4. Thanks!

  5. Hi,

    I have been following your posts for a month now. Must say, excellent work.

    Cooking is like a stress buster now, more so, because of the simplicity of your food recipes.

    Here, please tel me, if guests coming over, can i prepare the compete batter and leave it overnight? So as to just take it out from refrigeration, bring to room temperature and fry them when guests come!

    • thank you shweta. just grind and keep the batter in fridge. don’t leave the ground batter overnight in your kitchen at room temperature. urad dal when fermented gives a very weird smell to the batter. before frying let the batter come to room temperature and then fry.

  6. Hi

    Can we add rice flour to make it crispy?

    • divya, yes you can add.

  7. I tried this recipie step by step but the batter broke up in the hot oil when frying. What could i have done wrong?! What can i do to prevent this.

    • kavita, the batter has become thin thats why the vadas broke up. the batter has to be thick. if the batter is of thin consistency it will not be able to hold up in the hot oil and will break up while frying. the batter has to be thicker than the idli batter.

  8. Gud recipe

  9. Could you please post a printable version of this recipe. It looks great. I like your website and the photography. Peace

    • sure.. will add it too the post soon.

  10. love the recipe and pics are amazing. just one clarification. is semolina also called sooji or rava. or is it dalia ? could you please tell me what exactly is sprouted roasted semolina that you have mentioned in the above recipe ? your help would be greatly appreciated. am gonna try these vadas this weekend.

    • semolina is also called as sooji in hindi and rava in marathi. dalia is different from semolina. dalia is broken wheat.

      more detailed info about semolina here.

      the sprouted semolina in the pic is semolina which has been sprouted and then roasted. i had got a ready made packet of this when in bangalore from one of the namdharis outlet.

      this sprouted semolina is little bigger and thicker in size than semolina. for the wadas you could add regular fine semolina.

      semolina comes in two varieties the fine one and the thicker one. the fine one is usually used to make suji halwa, upma or semolina pudding. the thicker one is used for making rava idlis.

      for making the vadas you can add regular fine semolina if you don’t have the sprouted semolina. its also alright even if you do not add semolina to the vadas. without it also they taste great. by adding them they will become more crispier…. thats it….

      enjoy making them at home.

  11. wow…the vada looks yummy im going to make now hey thanks dassana for sharing dis yum recipe im searching for it…

    • thank tabu and do try the vada recipe

      • I had been wanting to make Dal Vada since long .Thanks for the recepie.I have soaked the dal in the water and going to make tomorrow.will share the experience soon.

        • welcome florence. will like to hear your feedback.

        • Hi Dasana,

          The vada came awesome .I wish you could taste and give your feedback.
          Me and my husband love onions pakoras so I added tiny cut peices of onion ( few of them to get additional flavor.It was WOW taste .My husband too liked it very much.I used the sprouted suji more in the outer part .It came very crispy and very delicious blended taste.

          Thank you for posting the receipie.
          can you post some recipies for preparing good sambar .I am not from south so sambar never came great taste whenever I tried.

        • i wish i could, florence 🙂 thanks for the feedback. i have
          – a basic sambar recipe with ready sambar powder here – https://www.vegrecipesofindia.com/sambhar-recipe-a-method-made-easy/
          – a kerala style sambar made from fresh ground coconut paste here – https://www.vegrecipesofindia.com/kerala-sambar-recipe-kerala-sambar/
          – an udipi sambar with freshly roasted spices – https://www.vegrecipesofindia.com/udipi-sambar/
          – radish sambar – https://www.vegrecipesofindia.com/radish-sambar-mullangi-sambar/
          – aubergine sambar – https://www.vegrecipesofindia.com/brinjal-sambar-kathirikai-sambar/
          – red amaranth sambar – https://www.vegrecipesofindia.com/red-amaranth-sambar/

          you can take your pic and try the one which suits you, depending on the ingredients you have.