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chana dal vada recipe, how to make chana dal vada recipe

chana dal vada recipe with step by step photos – yum and a favorite south indian snack made with chana dal or bengal gram.

while growing up, chana dal vada used to be one of our favorite fried snack. mom used to make these crisp crunchy fritters as an evening snack. i love to have these vadas with coconut chutney or tomato ketchup or red chilli garlic chutney. these are so good and addictive that you cannot stop at one.

i have been making this chana dal vada recipe for years now and learnt it from my mom. so thought of sharing the recipe. i have also posted two more variation of this recipe – masala vada and mix veg dal vada recipe. the taste of these chana dal vadas are different from the masala vadas.

you can serve chana dal vada with coconut chutney or coriander chutney or mint chutney or tomato ketchup.

note: the recipe requires you to have a coarse mixture of the chana dal, which does include whole chana dal in it. if you have any family member with dental issues, then grind the batter finely. after frying the whole chana dal does become too crunchy, so not advisable for someone who has dental issues like root canal treatment done or gum related issues.

if you are looking for more snacks recipes then do check medu vadabatata vada, aloo tikki, falafel and vegetable bonda recipe.

chana dal vada recipe card below:

5 from 4 votes
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chana dal vada recipe
prep time
2 hr 15 mins
cook time
20 mins
total time
2 hr 35 mins
 
chana dal vada recipe - popular crispy & crunchy fried snack made from chana dal, onions and spices-herbs.
course: Snack
cuisine: south indian, tamil nadu
servings: 10 to 12 vadas
author: dassana
ingredients (1 cup = 250 ml)
  • 120 grams chana dal Or ½ cup chana dal (husked and split bengal gram)
  • 1 cup water for soaking
  • 1 medium onion Or 60 grams Onions Or 1/3 cup chopped onion
  • ½ inch ginger finely chopped, optional
  • 1 or 2 green chilies, chopped (hari mirch)
  • 1 sprig curry leaves (kadi patta) Or 8 to 10 curry leaves
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • ½ teaspoon rock salt or add as per taste
  • oil for deep frying
how to make recipe
soaking chana dal:
  1. rinse ½ cup chana dal for a couple of times in water. 

  2. soak the chana dal in 1 cup water for 2 hours.

  3. drain the soaked chana dal very well. there should be no water in the dal. 

making chana dal vada mixture:
  1. then add the chana dal in a grinder jar.

  2. without adding any water, grind to a coarse mixture. some whole chana dal should be there in the mixture. i have not added any water, while grinding. 

  3. if you add water, then it becomes difficult to shape the vadas. if you are not able to grind at all, then add 1 to 2 tablespoons water and then grind.

  4. now take the coarsely ground chana dal in a bowl. 

  5. add 1/3 cup chopped onion, 1 or 2 green chilies (chopped), 8 to 10 curry leaves (chopped) and 2 tablespoon chopped coriander leaves. you can also add ½ inch ginger (chopped).

  6. season with salt. mix very well. check the taste and add more salt if required.

  7. now make small or medium sized balls from the mixture.
  8. flatten them and place them on a plate or tray. at times, i flatten them slightly thin as then, they becomes more crisp and crunchy. but it needs some skill and experience.

  9. if you are unable to make them thin, then its fine. you can still have crisp vadas. you can also use a banana leaf or plastic sheet or a ziplock bag to keep the vadas. i often use a steel plate.

making chana dal vada:
  1. heat oil for deep frying in a kadai or pan.

  2. on a medium flame heat the oil. check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily & quickly, the oil is hot enough for frying.
  3. now carefully slid the prepared vadas in the hot oil.
  4. fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. lower the flame while frying if the oil becomes too hot.
  5. fry till the chana dal vadas become golden and crisp. when the onions on the crust of the vada, look golden, this means the vada is done.
  6. place the fried chana dal vadas on kitchen paper towels to get rid of extra oil.
  7. fry the remaining chana dal vada this way in batches.
  8. serve the chana dal vada hot with coconut chutney or tomato ketchup.


how to make chana dal vada recipe:

1. rinse ½ cup chana dal for a couple of times in water. soak the chana dal in 1 cup water for 2 hours.

2. drain the soaked chana dal very well. there should be no water in the dal.

3. then add the chana dal in a grinder jar.

4. without adding any water, grind to a coarse mixture. some whole chana dal should be there in the mixture. i have not added any water, while grinding. if you add water, then it becomes difficult to shape the vadas. if you are not able to grind at all, then add 1 to 2 tablespoons water and then grind.

5. now take the coarsely ground chana dal in a bowl. add ⅓ cup chopped onions, 1 or 2 green chilies (chopped), 8 to 10 curry leaves (chopped) and 2 tablespoon chopped coriander leaves. you can also add ½ inch ginger (finely chopped).

6. season with salt as required. i have added ½ teaspoon rock salt. if you use any other salt, then add accordingly and as per your taste.

7. mix very well. check the taste and add more salt if required.

8. now make small or medium sized balls from the mixture.

9. flatten them and place them on a plate or tray. at times, i flatten them slightly thin as then, the vadas becomes more crisp and crunchy. but it needs some skill and experience. if you are unable to make them thin, then its fine. you can still have crisp vadas. you can also use a banana leaf or plastic sheet or a ziplock bag to keep the vadas. i often use a steel plate.

10. heat oil for deep frying. on a medium flame heat the oil. check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily and quickly, the oil is hot enough for frying.

11. now carefully slid the prepared vadas in the hot oil.

12. fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. lower the flame while frying if the oil becomes too hot. add the number of vadas depending on the size and capacity of the kadai. do not overcrowd the kadai with vadas, while frying.

13. fry till the chana dal vadas become golden and crisp. when the onions on the crust of the vada, look golden, this means the vada is done.

14. once nicely crisp and golden, then remove the chana dal vadas.

15. place the fried chana dal vadas on kitchen paper towels to get rid of extra oil.

16. fry the remaining chana dal vada this way in batches.

serve the chana dal vada hot with tomato ketchup or mint chutney or coriander chutney or with coconut chutney.




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This post was last modified on April 7, 2017, 7:48 pm

    Categories Kids RecipesPopular Indian RecipesSouth Indian RecipesStarters & Snacks RecipesTamil NaduVegan Recipes