Veg vada recipe with step by step photos – crisp and tasty vada made with chana dal and chopped mix veggies.
On occasions, I prepare this mix veg dal vada as an evening snack. this recipe is a delicious variation of the Dal vada where mixed veggies are added. Due to the addition of veggies, the vada have a soft texture from within, whereas the outside has a crisp texture.
Usually I add spare or leftover veggies from the fridge in the vada. You can add your choice of veggies also. Or you can just make the vada recipe with one veggie like cabbage or carrots.
As a variation you can also use half-half of chana dal and moong dal or the trio of chana dal, moong dal and urad dal. You can also make these veg vada with only moong dal or only chana dal. You can also add greens like spinach or amaranth in the vada. So you can adapt this vada recipe as per your requirement and liking.
Serve veg vada with tomato ketchup or coconut chutney or coriander chutney or mint chutney.
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veg vada recipe
Ingredients
- ½ cup chana dal (split and husked bengal gram) - soaked in enough water
- ⅓ cup finely chopped cabbage
- ¼ cup finely chopped carrot
- ¼ cup finely chopped cauliflower
- ¼ cup finely chopped capsicum (bell pepper)
- ⅛ cup finely chopped french beans
- ⅓ cup finely chopped onions or 1 medium onion, chopped
- 1 to 2 green chillies - chopped
- ⅓ cup chopped coriander leaves
- 1 teaspoon chopped ginger
- 1 teaspoon chopped curry leaves or 8 to 10 chopped curry leaves
- oil for deep frying
- salt as required
Instructions
preparation for veg vada recipe
- Firstly rinse and then soak ½ cup chana dal in enough water for 2 hours.
- Then drain all the water and add the soaked chana dal in a grinder jar.
- Without adding any water grind to a smooth paste. If you want you can grind to a semi coarse paste with some chana dal kept whole. But for this recipe I always grind till smooth. Scrape the sides while grinding to get an evenly ground mixture.
- If you are not able to grind, then you can add 1 to 2 teaspoons water or more if required.
- Do not add too much water as then you won't able to shape into vadas and then you will have to fry like pakoras.
- Finely chop the onion, veggies, green chilies, ginger and coriander leaves. The veggies that I have added are cabbage, carrots, cauliflower, capsicum and french beans.
shaping veg vadai
- In a pan or bowl add the finely chopped veggies.
- Then add this ground chana dal paste in the same bowl.
- Add 1 teaspoon chopped curry leaves and salt as per taste.
- Mix very well.
- Take a portion and shape into round patties or vadai.
frying veg vadai
- Heat oil for deep frying in a pan or kadai.
- When the oil becomes medium hot, then gently slid the vadai in the oil. Do not over crowd the kadai or pan. Fry at medium flame.
- When the base turns light golden and crisp, then turn over the veg vada with a slotted spoon.
- Flip a couple of times more and fry till the veg vadai are crisp and golden.
- Remove the fried veg vadai with a slotted spoon.
- Place them on kitchen paper towels. Prepare all the vadai this way.
- Serve veg vada hot with coconut chutney or coriander chutney or tomato ketchup.
How to make mix veg vada recipe
1. Firstly rinse and then soak ½ cup chana dal in enough water for 2 hours.
2. Then drain all the water and add the soaked chana dal in a grinder jar.
3. Without adding any water grind to a smooth paste. If you want you can grind to a semi coarse paste with some chana dal kept whole. But for this recipe I always grind till smooth. Scrape the sides while grinding to get an evenly ground mixture. If you are not able to grind, then you can add 1 to 2 teaspoons water or more if required. Do not add too much water as then you won’t able to shape into vadas and then you will have to fry like pakoras.
4. Finely chop the onion, veggies, green chilies, ginger and coriander leaves. The veggies that I have added are cabbage, carrots, cauliflower, capsicum and french beans. in a pan or bowl, add the finely chopped veggies.
5. Then add this ground chana dal paste in the same bowl.
6. Add 1 teaspoon chopped curry leaves and salt as per taste.
7. Mix very well.
8. Take a portion and shape into round patties or vadai.
Frying veg vadai
9. Heat oil for deep frying in a pan or kadai. when the oil becomes medium hot, then gently slid the vadai in the oil. Do not over crowd the kadai or pan. fry at medium flame. You can also shape them first and then directly add in the oil.
10. when the base turns light golden and crisp, then turn over the veg vada with a slotted spoon.
11. Flip a couple of times more and fry till the vadai are crisp and golden.
12. Remove the fried veg vada with a slotted spoon.
13. Place fried veg vadai on kitchen paper towels to remove excess oil. Prepare all the veg vadai this way.
14. Serve mix veg vada hot with coconut chutney or mint coriander chutney or pudina chutney or tomato sauce.
yummy