Dal Vada Recipe (Chana Dal Vada)
Tarla Dalal
• Updated : Jan 20, 2026
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 and deep fried, these South Indian dal vadas have a unique, rustic texture and warm, hearty flavour that will strike a chord with most people.
Table of Content
I would like to share some important tips to make chana dal vada. 1. Blend the chana dal to a coarse mixture without using any water. If required, once in between you can scrape the sides of the mixer jar and grind the mixture again. Try not to add water, as you will face difficulty in shaping the dal vada at a later stage. But if it is getting too problematic to grind, then add 1-2 tbsp of water. 2. Mix everything well and our paruppu vadai mixture is ready. Mixture should not be very moist or dry. If the mixture is too crumbly or too pasty then it would be difficult to make vadas from this mixture. If the mixture has turned crumbly, then grind it once again and if the mixture has turned pasty then add 1-2 tbsp of rice flour or besan to bind together all the ingredients. At this stage, you can taste the mixture and make the necessary changes in the flavour as per your liking. 3. Take care to deep-fry these South Indian dal vadas on a medium flame. Otherwise, they will quickly turn brown outside before they get cooked inside.
These deep fried dal vadas are sure to satiate you in a tasteful way, have them for Evening Tea Snacks accompanied with Green Chutney or Tomato Coconut Chutney.
Tags
Soaking Time
2 hours
Preparation Time
10 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
17 vadas
Ingredients
For Dal Vada
- 1 cup chana dal (split Bengal gram)
- 1/2 cup chopped onion
- 1/2 tsp ginger (adrak) paste
- 2 tbsp chopped coriander (dhania)
- 1 tbsp chopped curry leaves (kadi patta)
- 2 tsp chilli powder
- 1/2 tsp asafoetida (hing)
- 1/4 tsp turmeric powder (haldi)
- salt to taste
- oil for deep-frying
For Serving With Dal Vada
Method
For dal vada
- To make dal vadas, 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 dal 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 dal vada immediately with green chutney.
Dal Vada Recipe (Chana Dal Vada) Video by Tarla Dalal
Dal Vada, South Indian Chana Dal Vada, Masala Vada recipe with step by step photos
-
-
To prepare the mixture for chana dal vada, pick and clean 1 cup chana dal (split Bengal gram).
-
Wash the dal in a bowl several times or under running water and transfer to a bowl.
-
Pour enough clean water.
-
Soak the chana dal for 2 hours. Do not over soak the chana dal or else the dal vadas won’t turn out crunchy on frying.
-
After two hours.
-
Drain well and remove ¼ cup of soaked and drained chana dal in a bowl and keep aside.
-
Transfer the remaining chana dal in a mixer.
-
Blend the chana dal to a coarse mixture without using any water. If required, once in between you can scrape the sides of the mixer jar and grind the mixture again. Try not to add water, as you will face difficulty in shaping the dal vada at a later stage. But if it is getting too problematic to grind, then add 1-2 tbsp of water.
-
Transfer the mixture into a deep bowl.
-
Add all the remaining ingredients starting with 1/2 cup chopped onion.
-
Next, add 1/2 tsp ginger (adrak) paste. If you like the mouthfeel of adrak, then you can also use finely chopped ginger.
-
Add 2 tbsp chopped coriander (dhania). They provide a vibrant green colour to the dal vada mixture. You can even toss in other green leafy vegetables like spinach, dill or mint to make the South-Indian chana dal vadai flavourful.
-
Add 1 tbsp chopped curry leaves (kadi patta) as South-Indian crisp dal vada are incomplete without these kadi patta.
-
Add 2 tsp chilli powder. For a spicier version, add green chilli paste.
-
Add 1/2 tsp asafoetida (hing) because chana dal is heavy to digest and hing aids in digestion.
-
Add 1/4 tsp turmeric powder (haldi).
-
Finally, add salt to taste.
-
Also, add the soaked and drained chana dal.
-
Mix everything well and our paruppu vadai mixture is ready. Mixture should not be very moist or dry. If the mixture is too crumbly or too pasty then it would be difficult to make vadas from this mixture. If the mixture has turned crumbly, then grind it once again and if the mixture has turned pasty then add 1-2 tbsp of rice flour or besan to bind together all the ingredients. At this stage, you can taste the mixture and make the necessary changes in the flavour as per your liking.
-
-
-
For making crisp dal vada recipe | chana dal vada | South Indian dal vada | paruppu vadai, divide the masala vada mixture into 17 equal portions. Shape each portion into a round ball.
-
Flatten the ball between your palms to make a 50 mm. (2”) diameter round flat vada. The vada must be slightly thin because if you make thick vadas , they will turn fluffy in the center and not taste as good.
-
Flatten all the 17 portions of dal vada and place them on a plate or plastic sheet, banana leaf and keep ready before you start frying.
-
Heat the oil in a deep non-stick kadhai and slide 3-4 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 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. Deep-fry them on a medium flame till they turn golden brown in colour from one side. With the help of a slotted spoon flip them and fry till they are golden brown and crisp on all sides.
-
Drain the chana dal vada on an absorbent paper.
-
Similarly, fry all the parippu vada from the remaining mixture.
-
Serve the dal vada immediately with green chutney.
-
- What is Dal Vada?
Dal Vada (also called Chana Dal Vada or Masala Vada) is a crispy South Indian snack made from coarsely ground soaked chana dal and spices, deep-fried until golden and crunchy. - How long should I soak the chana dal?
Soak the chana dal for about 2 hours before grinding to ensure it cooks properly and gives a good texture. - Do I add water when grinding the dal?
No grind the soaked dal without water to a coarse mixture. Adding water can make shaping the vadas difficult. Only add 1–2 tbsp water at most if absolutely needed. - Why do the vadas turn soggy or fall apart?
If the mixture is too wet or pasty, the vadas can fall apart. Adjust by adding a bit of rice flour or besan to bind the mixture and ensure it’s not overly moist. - What key ingredients add flavor to Dal Vada?
Onions, ginger paste, curry leaves, coriander, chilli powder, hing (asafoetida), and turmeric powder are used to enhance flavor. - How do I test whether the oil is ready for frying?
Drop a small portion of the dal mixture into the oil if it comes up quickly without burning, the oil is ready. Too rapid browning means the oil is too hot; slow rise means it’s too cool. - What’s the ideal frying method?
Fry the vadas in medium-hot oil so they cook through inside while turning golden brown outside. - What are good chutneys or dips to serve with Dal Vada?
Green chutney or tomato coconut chutney pair well with these crispy fritters. - How many vadas does this recipe make?
The standard recipe yields about 17 vadas. - Can I make a healthier version?
Yes you can shallow-fry on a tava instead of deep-frying (as seen in some variants) or bake/air-fry for a lighter version. Just ensure the dal batter stays coarse and the seasoning stays flavorful.
If you liked this Dal Vada Recipe then also check out other recipes like:
1. Soak and Drain the Chana Dal Properly
Soak the chana dal for about 2 hours and drain very well before grinding. If too much water remains, the mixture becomes runny and hard to shape.
2. Grind to a Coarse Texture (No Water)
Grind the soaked dal to a coarse mixture without adding water a slightly grainy texture gives crisp and textured vadas. If needed, scrape down the jar and grind again rather than adding water.
3. Adjust Moisture with Flour if Needed
If the mixture turns too pasty, add 1–2 tbsp rice flour or besan to help bind it. If it’s too crumbly, grind lightly again.
4. Use Medium Hot Oil for Frying
Fry on a medium flame too hot oil will brown the outside before the inside cooks; too cool oil leads to oily vadas.
5. Shape Thin & Even Vadas
Flatten the balls slightly before frying. Thin and even vadas cook crispier and faster inside out.
6. Avoid Over-Soaking the Dal
While soaking is essential, over-soaking leads to soggy vadas instead of crisp ones. Stick close to the recommended 2 hours soak time.
7. Season Well & Taste the Mixture
Before frying, taste a small bit of the batter and adjust salt and chilli levels this ensures a flavorful bite after frying.
8. Keep Hands Slightly Wet When Shaping
If the mixture sticks to your hands while shaping, dip fingers in water this helps form neat vadas without mess.
9. Optional Add-Ins for Extra Flavor
Add fresh ingredients like mint leaves or extra curry leaves for aroma and taste these enhance the classic masala vada flavour.
10. Serve Fresh and Hot
Serve the dal vadas immediately with chutneys (green chutney, coconut chutney or tomato chutney) while they are still crispy they soften if left too long.
Nutrient values (Abbrv)per plate
| Energy | 91 Calories |
| Protein | 2.1 g |
| Carbohydrates | 6.2 g |
| Fiber | 1.5 g |
| Fat | 6.4 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
Click here to view Calories for Dal Vada, South Indian Chana Dal Vada, Masala Vada
The Nutrient info is complete
?????? ??????
Aug. 30, 2020, 4:32 p.m.
Tarla Dalal
Aug. 30, 2020, 4:32 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Reena Pandit
Aug. 1, 2020, 3:27 p.m.
Yeh Garam Garam dal vada khavo aur Tarlaji ke Goon gaavo... really very tasty vadas and easy to make.
Tarla Dalal
Aug. 1, 2020, 3:27 p.m.
Hi Reena, That''s very nice of you to say that. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Archana M
June 19, 2020, 8:07 p.m.
The outer covering is so crispy and crunchy..and soft from inside. These dal vadas are so tempting.. you cannot stop with just one. This is a must try vadas, and best as a evening snack.
Haresh dattani
April 11, 2020, 7 p.m.
Tarla Dalal
April 11, 2020, 7 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Sri
March 23, 2020, 12:02 a.m.
Your recipes are good , the one thing I really love is about the calorie you giving, also telling how healthy it is. The best one is - you are also letting us know how to burn those calories. It?s amazing . Everyday I started looking at your recipes, calories as well as how to burn .
Tarla Dalal
March 23, 2020, 12:02 a.m.
Sri, thanks for your kind words and glad you are enjoying our calorie pages!!!
Mohini Singh
July 20, 2017, 11:30 a.m.
Vaibhavi
March 1, 2016, 10:07 a.m.
Amazing recipe! enjoyed these wadas Soo much more than restaurant-ones :) thank you for your recipes
Tarla Dalal
March 1, 2016, 10:07 a.m.
Hi Vaibhavi, Happy to know you liked the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Banwari Lal Saini
April 25, 2015, 12:25 p.m.
Girish
Jan. 14, 2014, 2:15 p.m.
awesome!!!!!!! yummy
Tarla Dalal
Jan. 14, 2014, 2:15 p.m.
Hi Girish, We are happy to know you loved the recipe. Do try more and more recipes and let us know how you liked it. Happy Cooking !!
n_katira
July 11, 2011, 12:19 p.m.
This dal wada turned out to be just the same as they look in this image and as they are available out. One and all in my family enjoyed them especially my husband who just loves eating these vadas with green chutney on a rainy day.
n_katira
Nov. 20, 2010, 12:26 a.m.
I made this recipe and it tastes just like the vada we get roadside.... perfect combination of dal to spices and onions...superb recipe.... I served it with http://www.tarladalal.com/Green-Chutney--(--Faraal-Recipe)-hindi-32560r
Mansi J
Nov. 18, 2010, 11:53 p.m.
This is one of my favourites,. Alwayas have this on th eroadside stalls along with idli and medu vada. So i thought why not to try a homemade version. It was just superb. the crunch, coarsely crushed chana dal taste just like the ones we get outside..
