The smell of dewy send and freshly fried Dalvadas are so mutually mingled that every Gujarati waits to eat Dalvadas as soon as it starts raining.
Though I haven’t cooked it yet but I would love to share my Maa’s special recipe:
CAUTION!!! (Understanding of recipe by everyone is uncertain)
Mix all Dal [Mung Dal – 2 Cups, Udad Dal – 1 Cup, Chana Dal -1 cup, Chola Dal – 1 cup ]
Soak it in water for 5 to 6 hours.
Drain out the water from it and crush it properly.
Add paste of ginger and green chill you can also add garlic paste. * We don’t eat garlic so Maa doesn’t add.*
Add salt and hing [Asafoetida] according to taste.
Put small dumplings of the mix in hot oil until it looks like the one in photographs.
And if you nail it than Yeyeiiii !!!! Serve it with hot fried green chill and onion rings (sprinkle salt on it).
At Aanand Daalwada Center, Ankur, Ahmedabad.
keep picturing 
Not sure what all those different types of Dal are, but my mouth is watering looking at the picture of them. In the UK, I suspect I’d have to seek out a specialty shop to purchase all of those ingredients.
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HaHa… Surely buy them and cook they taste delicious…..:)
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that looks fresh and yummy 🙂
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Yes!!! Indeed…:)
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I don’t cook, but love to eat. . .sounds wonderful. We loved the food in Amnavad. We are the only two Americans in t he history of travel to go home heavier than when we arrived! We just couldn’t get enough!
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Haha!!! That awesome…:)
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Looks delightful! 🙂
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