How to Make Dal Vada (Chana Fritters)
I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Dal Vada (Chana Fritters)
Split Bengal Gram Fritters
Chana (Bengal gram) is a good source of protein, dietary fiber, iron, vitamins, and minerals. Incorporate this tasty legume in your diet by making these scrumptious fritters!
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Cook Time for Dal Vada
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 20 min | 30 min | 14 vadas |
Ingredients
- 1 heaped cup split Bengal gram, soaked in water for 4 hours
- 1–2 teaspoons rice flour
- 1/4 cup dill leaves, finely chopped
- 1/4 cup coriander leaves, finely chopped
- 1/4 cup onions, finely chopped
- 1/4 inch ginger, chopped
- 3 dry red chilies, broken
- 4 green chilies
- 2 pinches hing (asafoetida powder)
- 1 tablespoon oil
- salt, to taste
- 2 tablespoons coconut, chopped or grated
Instructions
- Soak split Bengal gram in water for 4 hours. Strain it. Place half of the strained legumes in a mixer/grinder. Set aside the other half.
- Add green chilies, broken red chilies, ginger, chopped or grated coconut, and salt. Grind to get a thick, near-smooth mix. No need to add water while grinding. The moisture in the lentils is enough for grinding.
- Add the remaining strained split Bengal gram into the mixer. Pulse once or twice. This is mainly to keep a few lentils as they are and a few broken into half. Mix well. This is the consistency needed for making dal vadas. Transfer the mixture to a bowl.
- Add finely chopped dill leaves (optional), coriander leaves, curry leaves, hing (asafoetida powder), rice flour, chopped onions, and salt. Mix well.
- Add in 1 tablespoon of very hot oil. Mix and blend.
- Divide the mixture into many lemon-sized portions. Form a patty shape from each of these portions. Arrange them on a plate.
- Heat the oil for deep-frying. Drop the patties one by one into the hot oil. Don't overcrowd them. Let the flame be high in the beginning. Once the fritters become golden, reduce the flame a little. Turn them often to ensure uniform cooking on all sides.
- Ensure that the inside is cooked, as well. This may take about 6–7 minutes. Once they turn golden brown, take them out with a slotted spoon. Place them on an absorbent paper towel.
- Repeat the same procedure for frying all the raw vadas.
- Serve Dal vada (chana fritters) with a cup of hot tea or coffee. They are very delicious, spicy snacks.
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© 2017 ShailaSheshadri
