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5 from 7 votes

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
Course: snacks
Cuisine: south indian, tamil nadu
Servings: 10 to 12 vadas
Author: Dassana Amit


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.