Masala Dal Vada Recipe
The Masala Dal Vada Recipe brings you a classic Indian snack loved for its crispy texture and bold, savory flavors. Made from split lentils (chana dal) and infused with a blend of herbs and spices, this golden-brown fritter is an ideal treat for rainy days or casual gatherings. The recipe highlights the earthy taste of lentils combined with the warmth of Indian spices, resulting in a delightful snack that’s crunchy on the outside and tender inside. Serve this Masala Dal Vada with chutney or enjoy it on its own to satisfy your craving for something flavorful and crispy.
Equipment
- Mixing bowl
- Blender or food processor
- Deep frying pan
- Slotted spoon
Ingredients
- 1 cup chana dal (split chickpeas), soaked for 2 hours
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1-inch ginger, minced
- 1 sprig curry leaves, chopped
- 2 tbsp fresh coriander, chopped
- 1 tsp cumin seeds
- Salt to taste
- Oil for frying
Instructions
- Soak the chana dal for 2 hours, then drain and pat dry.
- In a blender, coarsely grind the chana dal without adding water, leaving some texture.
- Transfer the ground dal to a mixing bowl. Add chopped onions, green chilies, ginger, curry leaves, coriander, cumin seeds, and salt. Mix well.
- Heat oil in a deep frying pan over medium heat.
- Shape small portions of the mixture into flat, round vadas.
- Carefully slide each vada into the hot oil and fry until golden and crispy, about 3–4 minutes per side.
- Use a slotted spoon to remove the vadas and place them on paper towels to drain excess oil.
- Serve hot with coconut chutney or tomato ketchup.
Notes
- Make sure the dal is well-drained to prevent the vadas from becoming too soft.
- Adjust the number of chilies based on spice preference.
- For an extra crispy texture, fry in small batches without overcrowding the pan.
