Dal Vada Recipe | चना दाल वड़ा

Dal Vada

Cook Time: 20 min (Layover Time 2 hrs)
Servings: 6 people
Category: Breakfast / Snacks

Ingredients Quantity
Soaked Chickpeas / Chana Dal 1 cup
Chopped Onions ½ cup
Chopped Coriander Leaves ¼ cup
Rice flour 2 tsp
Chopped Ginger 1 tsp
Green Chillies 2 to 3 small
Dry Red Chillies 2 small
Few Curry Leaves as required
Turmeric Powder / Haldi ¼ tsp
Cumin Seeds / Jeera ½ tsp
Asafetida / Hing ¼ tsp
Salt ½ tsp
Oil for deep frying as required

# Cooking Dal Vada | Step by Step
1 Soak 1 cup of Chickpeas (Chana Dal) for two hrs.
2 After 2hrs, strain the Chana Dal completely from Water with the help of Sieve (chalni) and keep ¼ cup of Chana Dal aside.
3 In a mixer grinder take the remaining soaked Chana Dal; add 2 to 3 small green Chillies, 1 tsp of chopped Ginger, 2 small dry Red Chillies, few Curry Leaves and grind into coarse paste.
4 In a mixing bowl, take the grinded Chana Dal paste, add ½ cup of chopped Onions, ¼ cup of Chana Dal, ¼ cup of chopped Coriander Leaves, ½ tsp of Cumin Seeds (Jeera), ¼ tsp of Asafetida (Hing), ½ tsp of Salt, ¼ tsp of Turmeric Powder (Haldi), 2 tsp of Rice Flour and mix well.
5 Then grease your hands with few drops of Oil and start making the small round ball sized and slightly flatten the Vada.
6 Similar way, make all the Vadas and keep aside.
7 Heat the Oil to deep-fry the Vadas.
8 Put the Vadas into heating Oil and fry on medium flame until golden brown.
9 Remove the Vadas on kitchen towel to remove excess Oil.
10 Serve hot Masala Vada with hot Masala Chai.

As we all know, a picture is worth a thousand words. Any recipe can be easily understood even with just a single image. Along with the steps above, you can also follow the pictorial representation given below. These are the major 9 steps while cooking Dal Vada and will help you to see whether your dish is coming as exactly or closer to the recipe given. Follow these well and enjoy your cooking. Happy Cooking!

Steps to Prepare Dal Vada

Useful Tips
– If the dough turns too watery, add more amount of Rice Flour.
– You can store this Masala Vada in an airtight container for 2 to 3 days.

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