rajasthani daal vada
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5 from 1 vote

Posh Vada ,Daal Vada

Posh vada -A popular deep fried winter snack of Jaipur made with mix lentils
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, snacks/starters
Cuisine: Rajasthani cuisine
Keyword: daal vada, paush vada, posh vada
Servings: 4 person


  • 3/4 cup Green Moong daal/yellow lentil with husk
  • 1/2 cup moth ki daal/ turkish gram
  • 1/3 cup Chauli /black eye beans
  • 2 cup Spinach /palak
  • 2 tbsp Green Chillies / Hari Mirch chopped
  • 2 tbsp Ginger / Adrak
  • 3 tsp Red Chilli powder / Laal mirch powder
  • 2 tsp Coriander Seeds / Sabut Dhaniya
  • 2 tsp Peppercorns / Sabut Kali Mirch
  • 2.5 tsp Fennel Seeds / Saunf
  • 1.5 tsp Cumin Seeds / Sabut Jeera
  • 6 Cloves / Lavang
  • 1/2 tsp Asafoetida / Hing powder
  • salt to taste
  • 1/4 tsp Baking Soda
  • to deep fry Cooking Oil


  • Wash and soak all the lentils for 4-5 hours.
  • Rub the lentils and wash to remove some of the skin from the soaked lentils.
  • Now drain the water and grind the lentils and ginger and make a thick and coarse paste.
  • Take out the ground mixture in a wide bowl and keep aside.
  • Coarsely pound cloves, pepper corns,fennel seeds,cumin and coriander seeds.
  • Add the crushed spices and the remaining powdered spices in the lentil mixture and beat it well for a minute.
  • Now add the baking soda and the chopped spinach, green chilies and mix well.
  • Heat enough oil in a wide deep pan.
  • When oil become hot then drop spoon full of mixture in the pan, make just enough vadas to fill the pan ,don't over crowd the pan.
  • Let them cook on medium heat ,then flip and let them cook from both the sides till they become golden brown and crisp.
  • Drain on a paper napkin to remove the excess oil.
  • Prick few green chilies and then deep fry in the same hot oil,remove and sprinkle some chat masala over the chilies.
  • Serve hot crisp posh vadas with fried chilies ,green chili chutney and ketchup.


I have used green daal and mouth daal with skin but you can use daal with out skin/dhuli daal then you need not to wash the dal to remove the skin,can do both ways.