Dal Vada | Masala Vada | Chana Dal Vada

Chana Dal Vada (चना दाल वड़ा) is a popular South Indian and Maharashtrian deep fried snack that is prepared with grinded chana dal (Bengal gram), onion, ginger and spices. It is everyone's favourite street food. This is a vegan and gluten free recipe. These are crispy, crunchy and spicy fritters. It is also known as ‘paruppu vadai’.

To make masala vada chana dal is soaked and grinded coarsely. Onion, ginger and green chilli are added in this mixture. Then this mixture is shaped to vadas and deep fried. You may add cumin seeds, fennel seeds or coriander seeds. Onion and ginger are main ingredients so don't skip them. You may add coriander leaves or mint leaves.

Chana dal vada are enjoyed with chutneys or sauces along with a hot cup of tea. It can be prepared for breakfast or evening snack.

Course: Snacks
Cuisine: South Indian
Prep. Time: 2 hours
Cooking Time: 20 minutes
Serving: 4

Ingredients:

Chana Dal 2 cup
Red chilli powder 1/4 tsp.
1 medium size onion, chopped
1 green chilli, chopped
Ginger paste 1 tsp.
salt to taste
Mustard oil for frying

Instructions:

Wash and soak chana dal for 2 hours.

Drain the water and transfer to a grinder.
Grind the chana dal to a coarse mixture without using any water.

If required, add only 1 tablespoon water. If you will add more water, you will face difficulty to shape the vadas.
Take the mixture in a bowl, add chopped onion, red chilli powder, ginger paste, green chilli and salt.

Mix properly.
Now make small size ball from the mixture and press to give a shape of vada.

Make all the vadas from the mixture.

Heat oil in a pan on medium flame. Gently drop vadas into hot oil one by one. Fry on low to medium flame.
Flip gently and fry from both sides till they get golden brown colour and become crisp.

Remove them from oil and drain excess oil.
Serve immediately with coconut chutney.

Tips:

If mixture is moist and you are unable to give the shape. Add some rice flour or gram flour and then bind.
You may add fennel seed, coriander seed or garlic cloves.
Don’t fry on high flame otherwise they will quickly turn brown outside and uncooked from inside.

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