dal vada recipe
Chana dal vada recipe - popular crispy & crunchy fried snack made from chana dal, onions and spices-herbs.
Prep Time2 hrs 15 mins
Cook Time20 mins
Total Time2 hrs 35 mins
Servings: 10 to 12 vadas
for soaking chana dal
- 120 grams chana dal or ½ cup chana dal (husked and split bengal gram)
- 1 cup water for soaking
other ingredients for dal vada recipe
- 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
soaking chana dal
Rinse ½ cup chana dal for a couple of times in water.
Soak the chana dal in 1 cup water for 2 hours.
Drain the soaked chana dal very well. There should be no water in the dal.
making dal vada mixture
Then add the chana dal in a grinder jar.
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.
Now take the coarsely ground chana dal in a bowl.
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).
Season with salt. Mix very well. Check the taste and add more salt if required.
Now make small or medium sized balls from the mixture.
Flatten them and place them on a plate or tray. At times, I flatten them slightly thin as then, they become 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 dal vada. You can also use a banana leaf or plastic sheet or a ziplock bag to keep the vada. I often use a steel plate.
making dal vada
Heat oil for deep frying in a kadai or pan.
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.
Now carefully slid the prepared dal vada in the hot oil.
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.
Fry till the chana dal vada become golden and crisp. When the onions on the crust of the vada, look golden, this means the dal vada is done.
Place the fried chana dal vada on kitchen paper towels to get rid of extra oil.
Fry the remaining dal vada this way in batches.
Serve the chana dal vada hot with coconut chutney or tomato ketchup.