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chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack |
Tarla Dalal
06 December, 2024
Table of Content
About Chana Dal Vada, Crispy Chana Dal Vada
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Ingredients
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Methods
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Like Chana dal Vada
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For the Chana Dal Vada mixture
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For frying the chana dal vada
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Nutrient values
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chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack is a crispy snack enjoyed by people of all ages. Learn how to make masala vadai.
To make chana dal vada, clean, wash and soak the chana dal in enough hot water for 2 hours. Drain well. Combine the soaked chana dal, dry red chillies, green chillies, cumin seeds and ¼ cup of water in a mixer and blend to a thick coarse paste. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well using your hands. Divide the mixture into 18 equal portions and roll each portion into a round flat vada. Heat the oil in a deep non-stick pan, 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 coconut chutney.
The moment a South Indian buys a cup of tea, he would also buy a plate of chana dal vada to accompany it! That is how popular this tasty South Indian Chana Dal Vada is. And not without reason. With loads of onions, coriander, green chillies and spices, this vada is a real tongue tickler.
Not only that, the coarsely ground chana dal paste results in super crispy masala vadai that make you reach out for more... and more... The specks of whole chana dal in the vadas is truly enjoyable. While it needs no accompaniment, if you wish you can serve it with coconut chutney.
Making chana dal vada Indian snack needs a little bit of planning as the chana dal has to be soaked for 2 hours. But once the soaking is done, the snack will be ready for serving in 20 minutes. Bonda , Thattai, Medu vada and Urad Dal and Vegetable Appe also make delicious evening tea snacks or snacks for entertaining when served with coconut chutney.
Tips for chana dal vada. 1. Ensure to use Kashmiri red chillies – this is for colour and mild spice level. 2. While grinding, pulse the mixture for 5 seconds, pause and then grind again. Do not grind it continuously for too long, else the mixture might turn into a fine paste. 3. You can make the mixture and refrigerate it for 1 to 2 hours, but do not add salt as it might make the mixture slightly watery. Just before frying, add salt, mix and deep fry.
Enjoy chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack | with step by step photos.
Tags
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
18 vadas
Ingredients
For Chana Dal Vada
1 cup chana dal (split Bengal gram)
2 whole dry Kashmiri red chilli , broken into pieces
2 tsp finely chopped green chillies
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onion
1/4 cup chopped coriander (dhania)
1/4 cup grated coconut
salt to taste
oil for deep-frying
For Serving With Chana Dal Vada
Method
- To make chana dal vada, clean, wash and soak the chana dal in enough hot water for 2 hours. Drain well.
- Combine the soaked chana dal, dry red chillies, green chillies, cumin seeds and ¼ cup of water in a mixer and blend to a thick coarse paste.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well using your hands.
- Divide the mixture into 18 equal portions and roll each portion into a round flat vada.
- Heat the oil in a deep non-stick pan, 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 the chana dal vada immediately with coconut chutney.
Chana Dal Vada, Crispy Chana Dal Vada recipe with step by step photos
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- Like Chana Dal Vadas then see our collection of South Indian Vada recipes.
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What are Vadas? Think South Indian snack, and Vada is the first option that comes to mind. A crispy, golden outer layer slowly giving way to a soft and fluffy core, this deep-fried snack is a necessary part of any traditional South Indian breakfast spread, and also a much-loved accompaniment to evening tea or coffee. Being so tasty and popular it has gained its share of fame in India and abroad. Be it a local bakery or tea-shop, a restaurant in Manali, or an Indian wedding in Pittsburg, you can expect to find vadas served there!
There are different types of vadas, but the most famous one is made of urad batter. Many vadas require you to soak and grind the ingredients, although generally there is no fermentation required. The consistency of the batter will also vary. While the Urad Dal Vada requires a smooth batter, the Chana Dal Vada or famous Masala Vada requires a coarse grind. There are other quick options like the Rava Vada, which are made by just mixing the ingredients and deep-frying. Picking a particular vada batter as the base, you can improvise by adding veggies and greens to it. Popular additions are chopped onions, cabbage, amaranth and banana flower.Other parts of India have their own Vada recipes too, such as the Sabudana Vada and Batata Vada of Maharashtra. The Batata Vada is used to make the all-time favourite Vada Pav, which practically needs no introduction to anybody. In Punjab and other parts of North India, you will find small lentil dumplings, similar to Urad Vada, being used to make chaats like the Dahi Bhalla or Bhalla Papdi.
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To prepare the mixture for chana dal vada, pick and clean 1 cup of chana dal.
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Wash the dal in a bowl several times or under running water and transfer to a bowl.
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Pour enough clean water and soak the chana dal for 2 hours. Do not over soak the chana dal or else the dal vadas won’t turn out crispy on frying.
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After two hours, open the lid and drain well using a sieve.
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Transfer the chana dal in a mixer jar.
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Add kashmiri red chillies. We have removed the stem and roughly broken it into two pieces before adding.
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For a spicy kick, add some green chillies.
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Add cumin seeds.
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Blend the chana dal to a thick coarse paste. If required, once in between you can scrape the sides of the mixer jar and grind the mixture again.
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Transfer the mixture into a deep bowl.
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Add all the remaining ingredients starting with finely chopped onions. If you are Jain, then you can skip adding them or simply substitute with cabbage.
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Add ¼ cup grated fresh coconut and add salt to taste.. For an added flavour, you can also toss in some ginger, fennel seeds or leafy greens like spinach, dill or mint leaves.
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Add freshly chopped coriander. Also, you can toss in some curry leaves.
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Combine all the ingredients and mix well using your hands. Before you start making the chana dal vadai, you can taste the mixture and make the necessary changes in the flavour as per your desire.
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To prepare the mixture for chana dal vada, pick and clean 1 cup of chana dal.
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- For making crisp chana dal vada, divide the dal vada mixture into 18 equal portions
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Shape each portion into a round ball.
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Flatten the ball between your palms to make a round flat vada and directly put it in the hot oil. You cannot shape the vadas and keep aside as it loses water which will make our vada difficult to fry and may also break off. The vada must be slightly thin because if you make thick vadas , they will turn chewy in the center and not taste as good.
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Slide 3-4 chana dal vada carefully. The number of vada will depend upon the size of your kadhai and vadas. Also, before dropping the dalwada, check the temperature of the oil by dropping a small portion of the chana dal mixture. If it comes up quickly, the oil is too hot and this would brown the dal vada quickly and they would still be raw from inside. If it takes a lot of time, the oil is not hot enough and this would make the dal vada absorb a lot of oil.
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- Deep-fry them on a medium flame till they turn golden brown in colour from one side.
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With the help of a slotted spoon flip them and fry till they are golden brown and crisp on all sides.
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Drain the chana dal vada on an absorbent paper
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- Similarly, fry all the parippu vada from the remaining mixture.
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Serve the chana dal vada immediately with coconut chutney.
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Nutrient values (Abbrv)per plate
nullClick here to view Calories for Chana Dal Vada, Crispy Chana Dal Vada
The Nutrient info is complete
Reena Mull.
March 13, 2025, midnight
SS
March 13, 2025, midnight
My vadas broke up while frying why would that be ?
Tarla Dalal
March 13, 2025, midnight
Hi, Make sure there is not much water when you blend it, if you add more water you will not be able to deep-fry them...
MOTEY MEGHANI
March 13, 2025, midnight
Asari
March 13, 2025, midnight
masala vada.. super crispy and crunchy.. this just best to have with evening tea.. I had prepared this for a house party and everybody just loved this.. thank you for this recipe..
shikharaju
March 13, 2025, midnight
i tried these masla vada, it came out well , everybody in my house liked it
Foodie #566676
March 13, 2025, midnight
Excellent , Thank you very much
Janeen
March 13, 2025, midnight
Please can u post Karnataka sweet dish I think it''s called Kajye recipe
Tarla Dalal
March 13, 2025, midnight
Hi, We are very sorry but we do not have the recipe for it, will surely try it out soon.
Shine Lainj
March 13, 2025, midnight
Hmm, the recipe seems great and easy, could you also share recipe of some other South Indian snack.. like the Kancheepuram Idli.. ;-)
Tarla Dalal
March 13, 2025, midnight
Hi Shine, great to know you have liked the above recipe... Here are some of the recipes from south india.. http://www.tarladalal.com/RecipeSearch.aspx?rec=1&term=South indian. Try some recipes from this link.. you will definitely like it..
Monalisha sahoo
March 13, 2025, midnight
wow nice
Tarla Dalal
March 13, 2025, midnight
Hi Monalisha , we are delighted you loved the Chana Dal Vada recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Snehal bhoir
March 13, 2025, midnight
It''s awesome and less time consuming. ...very crispy....and 100 times better than those ready made vada mix..
Mrs Alpana Sinha
March 13, 2025, midnight
This receipe came out well.. everybody liked it .. thanks
Tarla Dalal
March 13, 2025, midnight
Hi Alpana, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them,. Happy Cooking !!
surekha mehta
March 13, 2025, midnight
great dalvada, enjoyed by family n friends, added 1 table spoon of gram flour for binding
SANDHYA
March 13, 2025, midnight
Foodie #652634
March 13, 2025, midnight
Jasmine
March 13, 2025, midnight
Can I use chopped cabbage instead of onions to make changes dal wada?
Jasmine
March 13, 2025, midnight
What is the substitute to onions since I am allergic to onions
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