Chana Dal Vada

Serves 4

35 mins

100 Kcal

Chana Dal Vada is one of the most popular Indian snacks made from ground chana dal, or split chickpeas. The mixture is spiced and deep-fried into crispy, golden fritters. This is one of the staple dishes in South Indian and North Indian cuisine and is often relished with coconut or mint chutney. Crunchy on the outside and soft on the inside, this flavorful snack has been sought after by people of all age groups. To prepare a chana dal vada recipe, one must soak chana dal in water for a few hours to soften. After draining the dal, it is coarsely ground with green chillies, ginger, garlic, spices such as cumin, coriander, and asafoetida, finely chopped onions, curry leaves, and fresh cilantro for a flavour. The mixture is shaped into small round or oval patties and deep-fried until crisp and golden brown. The beauty of chana dal vada is its versatility- it may be served as a snack during tea time, as an appetiser at parties, or even as a street food delight. With the crispy, crunchy texture combined with the aromatic spices, no one would resist this. Chana dal is a good source of protein and fibre, so the snack is healthy and filling. Whether hot with a spicy chutney or eaten independently, chana dal vada remains the favourite of people across India and outside.

Ingredients required for Chana Dal Vada

1 cup chana dal
1 inch ginger
2 chilli
1 tsp cumin
2 tbsp coriander
Oil
2 tbsp curry leaves
1 pinch hing
1/2 tsp salt

Cooking steps for Chana Dal Vada

1
Start prepping for the recipe of chana dal vada by rinsing 1 cup of chana dal under cold running water until clean.
2
Soak it in water for 3-4 hours or overnight for a softer texture and perfect crunch.
3
After soaking, drain the water and set the dal aside.
4
Toss the dal into a grinder or food processor and pulse it into a coarse, gritty mixture—not a smooth paste.
5
The texture is key for that crispy vibe when frying, so avoid over-blending.
6
Scoop the ground dal into a mixing bowl.
7
Add 1 inch of finely grated or minced ginger and 2 finely chopped green chillies for a spicy kick.
8
Toss in 1 teaspoon cumin seeds for earthy depth and a pop of flavor.
9
Add 2 tablespoons of chopped coriander leaves for freshness and 3 tablespoons of dill leaves for a tangy twist.
10
Don't skip the 2 tablespoons of chopped curry leaves.
11
Sprinkle in a pinch of hing (asafoetida) for extra flavor and digestibility.
12
Season with 1/2 teaspoon of salt and mix everything until evenly combined.
13
If the mixture feels too dry, add a tiny splash of water to help it hold its shape.
14
Heat oil in a deep frying pan over medium heat.
15
To check if the oil is ready, drop in a small piece of the mixture—it should sizzle and float to the top.
16
While the oil heats, shape the dal mixture into small balls or patties, flattening them slightly into discs.
17
Carefully slide a few vadas into the hot oil, making sure not to overcrowd the pan.
18
Fry them in batches, flipping occasionally, until golden brown and crispy—this takes about 4-5 minutes per batch.
19
Scoop them out with a slotted spoon and let them rest on a paper towel to soak up excess oil.
20
Serve hot with green chutney or tangy tamarind chutney on the side.
21
This crispy Chana Dal Vada recipe is loaded with spice and flavor—perfect for any occasion!
22
Enjoy your crunchy, flavorful happiness.

Shop Ingredients

Curry Leaves (2 Tbsp)

Oil

179

160

154

161

185

194

153

212

240

1134

Cumin (1 Tsp)

720

310

376

209

105

Chilli (2)

Salt (1/2 Tsp)

114

105

110

130

Chana Dal (1 cup)

151

105

100

Hing (1 pinch)

107

275

140

Ginger (1 inch)

FAQs

What is Chana Dal Vada, and how different is it from regular vada?

Chana Dal Vada is a crispy, savoury snack made from chana dal soaked, ground into a coarse mixture, and then deep-fried into small fritters. As opposed to the usual vada made with the urad dal of black gram, chana dal adds a different texture and flavour altogether—the outer crunch, soft from the inside and further spiced with green chillies, ginger, and fresh herbs for a succulent aromatic taste.

Can this Chana Dal Vada be prepared beforehand?

Yes, the dough can be prepared a day ahead and refrigerated before frying. That way, flavours will mingle, but for the crunchiest result, it is best to fry vadas immediately when prepared; leftover fried vada can be stored in an air-tight container for a day or two. To reheat, place them in a hot oven for a few minutes to regain their crunchiness.

How do I get Chana Dal Vada crispy?

The frying process requires oil that is hot enough. If the oil is too cold, it will absorb extra oil into the vada, making it soggy. Another tip to get crispy Chana Dal Vada is not to soak it for too long, just 3-4 hours so that the mixture is still in good texture to fry. Lastly, petite and well-shaped vadas make them cook evenly to be crispy.