Dal Vada, South Indian Chana Dal Vada, Masala Vada
by Tarla Dalal
- हिन्दी में पढ़ें (Dal Vada, South Indian Chana Dal Vada, Masala Vada in Hindi)
- ગુજરાતી માં વાંચો (Dal Vada, South Indian Chana Dal Vada, Masala Vada in Gujarati)
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This recipe has been viewed 46612 times
You will love the exciting crispness of these delectable Dal Vadas. Made with a coarse paste of soaked chana dal perked up with onions, ginger paste and the whole traditional team of flavour enhancers, these vadas have a unique, rustic texture and warm, hearty flavour that will strike a chord with most people.
Take care to deep-fry these vadas on a medium flame. Otherwise, they will quickly turn brown outside before they get cooked inside.
These deep fried vadas are sure to satiate you in a tasteful way, have them for Evening Tea Snacks accompained with Green Chutney or Tomato Coconut Chutney .
- Clean, wash and soak the chana dal in a deep bowl in enough water for 2 hours. Drain well.
- Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside.
- Blend the remaining chana dal in a mixer to a coarse mixture without using any water.
- Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well.
- Divide the mixture into 17 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney.
Dal Vada Video by Tarla Dalal
Nutrient values per vada
|Vitamin A||89.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||1 mg|
|Folic Acid||14.5 mcg|
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