A savoury Bengal gram snack rich in plant-based protein, seasoned with fresh herbs and spices, and fried to a crisp golden finish.
Chana Dal Vada Recipe
Golden, crisp chana dal vadas made with coarsely ground split Bengal gram, green chillies, ginger, garlic, onions and curry and mint leaves. These homemade lentil fritters are deep-fried until crisp and served hot with a rustic raw tamarind and ginger chutney. and coriander chutney
Ingredients
- 200 g 1 cup chana dal (split Bengal gram)
- 6 –8 green chillies
- 1 inch piece of ginger
- 8 –10 garlic cloves
- 3-4 medium onions thinly sliced lengthwise
- 2 tbs curry leaves
- 1 tbs mint leaves chopped (optional)
- Salt to taste
- Oil for deep-frying
Instructions
- Soak the dal: Wash the chana dal thoroughly and soak it in water for 3–4 hours.
- Drain the dal: Drain the soaked dal completely.
- Grind the mixture: Grind the dal with the green chillies, ginger, garlic and salt to a coarse mixture, using as little water as possible. The mixture should retain some texture and should not become smooth.
- Add the aromatics: Transfer the ground mixture to a bowl. Add the thinly sliced onions and curry and mint leaves. Mix well.
- Heat the oil: Heat oil in a deep kadai until hot but not smoking.
- Shape the vadas: Take small portions of the mixture and flatten them gently into rustic patties.
- Fry the vadas: Carefully slide the vadas into the hot oil in batches. Reduce the heat to medium and fry, turning occasionally, until golden brown and crisp outside and cooked through inside.
- Drain: Remove the vadas with a slotted spoon and drain on a wire rack or kitchen paper.
- Serve: Serve hot with coriander chutney or tamarind and ginger chutney.
Notes
Drain the soaked dal thoroughly to prevent a watery mixture.
Keep the grind coarse to retain the characteristic texture of the vadas.
Frying Tip: Ensure the oil is moderately hot before adding the vadas. If the oil is too cool, the vadas may absorb excess oil and turn greasy. Maintain a steady medium heat while frying, allowing them to cook through evenly and develop a crisp, golden exterior.
Fry in batches without overcrowding the kadai.
Chutney: Raw Tamarind and Ginger
Soak a lemon-sized piece of tamarind in 3 tbs of water and squeeze out the pulp.
Add equal quantity of gur and 3 inches of finely grated ginger and salt to taste and mix or alternatively coarsely grind all together. . Add little water to the tamarind pulp to achieve a pourable consistency if needed . Mix well and serve raw with the hot vadas. No cooking is required.
Add equal quantity of gur and 3 inches of finely grated ginger and salt to taste and mix or alternatively coarsely grind all together. . Add little water to the tamarind pulp to achieve a pourable consistency if needed . Mix well and serve raw with the hot vadas. No cooking is required.