Chana Dal Vada, also known as Masala Vada or Lentil Fritters, is a popular Indian snack loved for its crispy exterior and flavourful interior. Made from split chickpeas (chana dal), these vadas are seasoned with aromatic spices and herbs, making them a delightful treat for any occasion.
Commonly found in street stalls and household kitchens alike, these golden-brown delights are a favourite accompaniment to a steaming cup of tea or coffee, especially during monsoon evenings or festive gatherings.
Whether served as an appetizer, tea-time snack, or party favourite, Masala Vada never fails to impress with its irresistible taste and crunchy texture.
Chana Dal Vada Recipe:
Masala Vada, a delectable South Indian snack, is a savoury fritter packed with a burst of flavours and textures. Made primarily from soaked and ground chana dal (split chickpeas), seasoned with a medley of spices and herbs, Dal Vada is a culinary delight that entices palates with its crispy exterior and soft, flavourful interior.
- To make crispy Masala Vadas, firstly take one cup of chana dal in a bowl.
- Rinse the chana dal thoroughly under running water and soak it in enough water for about 2 hours.
- Meanwhile, finely chop onion, green chilli, curry leaves and mint leaves. Set aside.
- Next, take cinnamon, cumin seeds, saunf and dry red chillies in a mixie jar and dry grind to a coarse powder. Transfer the powder into a bowl and keep aside.
- After soaking chana dal for 2 hours, drain the water from the dal.
- Keep a handful of dal aside and transfer the rest to the same mixie jar.
- Grind the dal to a coarse paste without adding any water. The texture should be slightly grainy.
- Transfer the ground dal to a mixing bowl. Mix in the handful of chana dal kept aside.
- Add chopped green chilies, chopped onion, chopped curry leaves, chopped mint leaves, ginger-garlic paste, turmeric powder, and salt to taste. Put in the ground masala.
- Mix all the ingredients well to combine evenly. The mixture should be thick and able to hold its shape.
- Heat oil in a deep frying pan or kadhai over medium heat.
- Take a small portion of the mixture in your palm and shape it into a small round patty. Flatten it slightly.
- Carefully slide the shaped vada into the hot oil. Fry the vadas in batches, making sure not to overcrowd the pan.
- Fry the dal vadas until they turn golden brown and crispy on all sides, flipping occasionally for even cooking.
- Once done, remove the fried vadas using a slotted spoon and drain excess oil on paper towels.
- Serve the hot and crispy Chana Dal Vadas with coconut chutney, or tomato ketchup.
If you are looking for more fritters recipes, then do try out Bokful Fritters
Masala Vada Recipe details below:
Masala Vada South Indian
Ingredients
- 1 cup Chana Dal
Dry Grind:
- 1- inch cinnamon stick
- ¾ tsp cumin seeds
- 1 tsp fennel seeds
- 2 whole dry red chillies
For Masala Vada:
- 1 small onion finely chopped
- 1 green chilli finely chopped
- 1 tbsp. mint leaves chopped
- 2 sprigs curry leaves chopped
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- 1 ¼ tsp salt
- Oil for deep frying
Instructions
- For Masala Vada Recipe, wash the chana dal well. Transfer it into a bowl and add enough water to immerse the dal. Soak the dal for about 2 hours.
- Meanwhile, chop the onion, green chilli, mint and curry leaves. Keep aside.
- Dry grind cinnamon, fennel seeds, red chilies and cumin seeds to a coarse powder. Transfer the powder into a small bowl and set aside.
- After 2 hours, drain the soaked chana dal. Remove a handful of dal and transfer the rest into the same mixie jar.
- Grind the dal coarsely without adding water. The mixture should be slightly coarse, not completely smooth.
- Transfer the ground dal into a mixing bowl. Mix in the handful of soaked chana dal that was kept aside.
- Add chopped onion, green chilies, mint leaves, curry leaves, ginger-garlic paste, salt and turmeric. Add the ground masala and mix well to combine all the ingredients evenly.
- Heat oil in a deep frying pan over medium heat.
- Take a small portion of the dal mixture and shape it into a round flat vada using your hands or a spoon.
- Carefully slide the shaped vadas into the hot oil and fry them in batches.
- Fry the vadas until they turn golden brown and crispy on both sides, flipping occasionally for even frying.
- Once done, remove the fried vadas using a slotted spoon and drain excess oil on paper towels.
- Serve hot and crispy Chana Dal Vadas with coconut chutney.
