Chana Dal Vada
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About Chana Dal Vada
South Indian Chana Dal Vada is a beloved crispy, deep-fried savory made from bengal gram, bursting with flavor and crunch in every bite. These mildly spicy vadas are a cherished street food across Southern India, especially in Chennai, where you’ll find them tempting passersby at bustling eating joints and street corners.
This recipe holds a special place in my heart, bringing back memories of childhood when Chana Dal Vada was always a favorite treat. Enhanced with vibrant beetroot, aromatic ginger garlic paste, and a touch of rice flour for extra crispiness, these vadas are perfect as a snack, brunch, or even as part of a hearty meal. Enjoy a taste of authentic South Indian nostalgia with every golden, savory bite!
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Recipe Time & More
Ingredients
- 1 . Chana Dal (Split Chickpeas, bengal gram - cups)
- 1 Beetroot
- 2 tbsp Rice Flour
- 1 tsp Ginger Garlic Paste
- 1 cup onion (chopped)
- 1 leaf Curry Leaves
- 1 Red Chillies
- 1.5 tsp Salt (fennel seeds - 1 tsp, or as per taste)
- Oil (for deep frying)
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Instructions
- Soak chana dal for 4 hours and blend it in mixer grinder. Add ginger garlic paste, curry leaves, red chili, fennel seeds, beetroot in jar and prepare a paste.
- Add rice flour, salt and onions to the dal paste. Make small vadas of the prepared paste and deep fried the vadas till a golden brown colour is achieved.
- Another healthy options is to make appes using the same paste in a appe pan. Ccover the appe pan and cook for 5 min.
- Serve hot with coconut chutney or tamarind chutney.
Recipe Video
Recipe Notes
Additional Tips
- For extra crunch and flavor, try adding a handful of finely chopped fresh coconut or cashew pieces to the vada mixture before shaping and frying.
- If you prefer a less oily version, shape the vadas and air-fry them at 200°C (390°F) for about 15-18 minutes, flipping halfway through, until golden and crispy.
- To get evenly crispy vadas, make sure to drain the soaked chana dal thoroughly and avoid adding excess water when grinding; the mixture should be coarse and just moist enough to hold its shape.
- Serve the hot vadas with coconut chutney or mint-coriander chutney for a classic South Indian pairing, or sandwich them between two slices of bread with fresh veggies and green chutney for a unique vada sandwich.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 231kcal | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 6.6g | Sodium: 855mg | Fiber: 5g | Sugar: 3g
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Richa Gupta
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I’m excited to try this recipe!
Looks so delicious! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
This looks so inviting! I’m eager to try it.
This looks so inviting! Thank you.