Chana Dal Vada, Crispy Chana Dal Vada

Chana Dal Vada, Crispy Chana Dal Vada

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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 vadas that make you reach out for more... and more... till somebody whacks your hand and tells you to stop!


South Indian snacks like 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.

Chana Dal Vada, Crispy Chana Dal Vada recipe - How to make Chana Dal Vada, Crispy Chana Dal Vada

Preparation Time:    Cooking Time:    Total Time:     Makes 18 vadas
Show me for vadas

Ingredients
Method
    Method
  1. Clean, wash and soak the chana dal in enough hot water for 2 hours. Drain well.
  2. 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.
  3. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well using your hands.
  4. Divide the mixture into 18 equal portions and roll each portion into a round flat vada.
  5. 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.
  6. Serve immediately with coconut chutney.
Nutrient values per vada
Energy87 cal
Protein2 g
Carbohydrates6.1 g
Fiber1.6 g
Fat6.1 g
Cholesterol0 mg
Vitamin A79.8 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C1 mg
Folic Acid13.8 mcg
Calcium7.6 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium7 mg
Potassium71.1 mg
Zinc0.2 mg
Chana Dal Vada, Crispy Chana Dal Vada recipe with step by step photos

Like Chana dal Vada

  1. Like Chana Dal Vadas then see our collection of  South Indian Vada recipes.
  2. 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. 

For the Chana Dal Vada mixture

  1. To prepare the mixture for chana dal vada, pick and clean 1 cup of chana dal.
  2. Wash the dal in a bowl several times or under running water and transfer to a bowl.
  3. 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.
  4. After two hours, open the lid and drain well using a sieve.
  5. Transfer the chana dal in a mixer jar.
  6. Add kashmiri red chillies. We have removed the stem and roughly broken it into two pieces before adding.
  7. For a spicy kick, add some green chillies.
  8. Add cumin seeds.
  9. 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.
  10. Transfer the mixture into a deep bowl.
  11. 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.
  12. 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.
  13. Add freshly chopped coriander. Also, you can toss in some curry leaves.
  14. 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.

For frying the chana dal vada

  1. For making crisp chana dal vada, divide the dal vada mixture into 18 equal portions
  2. Shape each portion into a round ball.
  3. 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.
  4. 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.
  5. Deep-fry them on a medium flame till they turn golden brown in colour from one side.
  6. With the help of a slotted spoon flip them and fry till they are golden brown and crisp on all sides.
  7. Drain the chana dal vada on an absorbent paper
  8. Similarly, fry all the parippu vada from the remaining mixture.
  9. Serve the chana dal vada immediately with coconut chutney.

Reviews

Chana Dal Vada, Crispy Chana Dal Vada
 on 14 Aug 18 04:22 PM
5

Chana Dal Vada, Crispy Chana Dal Vada
 on 04 Aug 18 02:03 PM
4

Chana Dal Vada, Crispy Chana Dal Vada
 on 29 Jun 18 08:24 PM
5

What is the substitute to onions since I am allergic to onions
Tarla Dalal
30 Jun 18 08:54 AM
   Hi Jasmine, You can add cabbage or carrots instead of onions.
Foodie#459624
05 Jul 18 09:27 AM
   Thanks mam
Chana Dal Vada, Crispy Chana Dal Vada
 on 29 Jun 18 12:35 PM
5

Can I use chopped cabbage instead of onions to make changes dal wada?
Tarla Dalal
29 Jun 18 04:01 PM
   Hi Jasmine, yes, you can add cabbage and make the changes. Also, you can try https://www.tarladalal.com/Cabbage-Vadas-1509r
Chana Dal Vada, Crispy Chana Dal Vada
 on 04 May 18 08:01 PM
5

great dalvada, enjoyed by family n friends, added 1 table spoon of gram flour for binding
Tarla Dalal
05 May 18 09:22 AM
   Hi Surekha, Happy to know you liked the recipe and tweaked the recipe. Thanks for your feedback. Happy cooking!!
Chana Dal Vada, Crispy Chana Dal Vada
 on 04 Apr 18 02:05 AM
5

My vadas broke up while frying why would that be ?
Tarla Dalal
04 Apr 18 08:53 AM
   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...
Chana Dal Vada, Crispy Chana Dal Vada
 on 14 Feb 18 08:25 AM
5

Chana Dal Vada, Crispy Chana Dal Vada
 on 02 May 17 05:34 AM
5

Please can u post Karnataka sweet dish I think it''s called Kajye recipe
Tarla Dalal
02 May 17 08:45 AM
   Hi, We are very sorry but we do not have the recipe for it, will surely try it out soon.
Chana Dal Vada, Crispy Chana Dal Vada
 on 14 Jan 17 08:00 PM
5

This receipe came out well.. everybody liked it .. thanks
Tarla Dalal
16 Jan 17 10:07 AM
   Hi Alpana, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them,. Happy Cooking !!
Chana Dal Vada, Crispy Chana Dal Vada
 on 30 Jul 16 11:02 PM
5

It''s awesome and less time consuming. ...very crispy....and 100 times better than those ready made vada mix..
Tarla Dalal
29 Jun 18 04:03 PM
   Hi Snehal, Happy to know you liked the recipe and tweaked the recipe. Thanks for your feedback. Happy cooking!!
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