Chana dal vada or masala vada is a south Indian tea time snack prepared using skinned bengal gram mixed with few spices. These are crunchy in texture and deep fried.

This chana dal vada is easy to prepare if dal is already soaked. Just grinding it with red chili, mixed with onion and few spices. Combine nicely and then deep fry. Ideally, dal should be coarse paste without adding any water but if any dental issue is there then make a fine paste with little water. Serve them with green coriander chutney or curry leaves chutney.Chana dal vada or masala vada is a south indian tea time snack prepared using skinned bengal gram mixed with few spices. These are crunchy in texture and deep fried.

For me, Bangalore is my second home. We started our career here, this city had been witnessed our courtship days, marriage, our first vehicle, our savings and so much fun. Seven years we had lived there, every morning our breakfast was idli, sambhar,upma,medu vada, and chana dal vada. Today I am documenting another street food from Bangalore i.e. chana dal vada. Roadside small shop owners make this ready with tea. This spicy lentil fritter is so mouthwatering and tempting. We can not stop treating us with just one plate.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how to prepare this chana dal vada or masala vada.Chana dal vada or masala vada is a south indian tea time snack prepared using skinned bengal gram mixed with few spices. These are crunchy in texture and deep fried.

Chana Dal Vada | Masala Vada

Ingredients                                                                       4 Serving

1 Cup bengal gram/chana dal
1 Big onion chopped finely
12-14 Curry leaves
3-4 Tblsp green coriander chopped finely
1 Tsp cumin seeds
1 Tsp grated ginger
Salt as per taste
2 Dry red chilies
1 pinch baking soda
Oil for deep frying

Method

  1. First of all, soak chana dal or bengal gram with dry red chili for 3-4 hours in enough water. Keep it aside.
  2. Meanwhile, prepare the rest of the ingredients.
  3. After 3-4 hours drain all the water and grind chana dal to a coarse paste. It should not very smooth. If few pieces of chana dal remain than no worries. It will give extra crunch after deep frying.Chana dal vada or masala vada is a south indian tea time snack prepared using skinned bengal gram mixed with few spices. These are crunchy in texture and deep fried.
  4. Now in a mixing bowl take all the ingredients together and combine well.
  5. Take the small amount of the mixture and flatten as shown in the pic. Do this with all the mixture. Chana dal vada fritters are ready to deep frying.Chana dal vada or masala vada is a south indian tea time snack prepared using skinned bengal gram mixed with few spices. These are crunchy in texture and deep fried.
  6. Heat oil in a kadhai on medium flame. Start adding these to the hot oil.
  7. Fry them nicely till golden color comes. chana dal vada or masala vada is ready to serve hot with your favorite chutney and tea.Chana dal vada or masala vada is a south indian tea time snack prepared using skinned bengal gram mixed with few spices. These are crunchy in texture and deep fried.
  8. I enjoyed these chana dal vadas with my book and tea as an evening snack.

Note

  1.  Grind dal without using water. If dal is soaked for good 3-4 hours then it contains enough moisture to make a coarse paste.
  2. Avoid red chilies and use green chilies.
  3. You can bake them if do not want deep fried.

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Pin it for laterChana dal vada or masala vada is a south indian tea time snack prepared using skinned bengal gram mixed with few spices. These are crunchy in texture and deep fried.

I am sending this to BM #83 Week #4 Street Food Theme.

Chana Dal Vada | South Indian Masala Vada Snack | Bengal Gram Fritter

Chana dal vada or masala vada is a south Indian tea time snack prepared using skinned bengal gram mixed with few spices. These are crunchy in texture and deep fried.

This chana dal vada is easy to prepare if dal is already soaked. Just grinding it with red chili, mixed with onion and few spices. Combine nicely and then deep fry. Ideally, dal should be coarse paste without adding any water but if any dental issue is there then make a fine paste with little water. Serve them with green coriander chutney or curry leaves chutney.

Course Appetizer, Snack
Cuisine Indian
Keyword chana dal vada, masala vada, south Indian snack, street food
Prep Time 10 minutes
Cook Time 15 minutes
Soaking Time 4 hours
Total Time 25 minutes
Servings 4 Serving
Author code2cook

Ingredients

  • 1 Cup bengal gram/chana dal
  • 1 Big onion chopped finely
  • 12-14 Curry leaves
  • 3-4 Tblsp green coriander chopped finely
  • 1 Tsp cumin seeds
  • 1 Tsp grated ginger
  • Salt as per taste
  • 2 Dry red chilies
  • 1 pinch baking soda
  • Oil for deep frying

Instructions

  1. First of all, soak chana dal or bengal gram with dry red chili for 3-4 hours in enough water. Keep it aside.

  2. Meanwhile, prepare the rest of the ingredients.

  3. After 3-4 hours drain all the water and grind chana dal to a coarse paste. It should not very smooth. If few pieces of chana dal remain than no worries. It will give extra crunch after deep frying.

  4. Now in a mixing bowl take all the ingredients together and combine well.

  5. Take the small amount of the mixture and flatten as shown in the pic. Do this with all the mixture. Chana dal vada fritters are ready to deep frying.

  6. Heat oil in a kadhai on medium flame. Start adding these to the hot oil.

  7. Fry them nicely till golden color comes. chana dal vada or masala vada is ready to serve hot with your favorite chutney and tea.

  8. I enjoyed these chana dal vadas with my book and tea as an evening snack.

Recipe Notes

  1. Grind dal without using water. If dal is soaked for good 3-4 hours then it contains enough moisture to make a coarse paste.
  2. Avoid red chilies and use green chilies.
  3. You can bake them if do not want deep fried.

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