Chana Dal Vada

Name: Chana Dal Vada
Total time: 1500 s
Yield: 5 people
Cuisine: Indian
Ingredients: 1 cup chickpea lentils; as per taste Salt; 1 tbsp ginger paste; 1 tbsp garlic paste; 3 chopped green chillies; 1/3 cup green corriandar leaves; 1 chopped onion; 4-6 sweet curry leaves; 1/2 tsp asafoetida; 1 tsp turmeric powder; 1 tsp cumin seeds; 1 tsp red chilli powder; 2 tbsp rice flour; as needed Oil; As required Green coriander leaves and mint leaves green chutney; as required Green coriander leaves

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#rain21
#monsoon
#cookpadIndia

Chana Dal Vada is also known as Masala Vada in some parts of India. These are very crispy, flavourful and addictive in taste. The street style Chana Dal Vada is much loved by most South Indians and are enjoyed with a cup of masala tea. If you are looking for a street style Chana Dal Vada, then this recipe is absolutely for you. This recipe will yield you flavourful, super, delicious and crispy Chana Dal Vada!
Dal Vada is a favorite farsan of Gujaratis. I didn't deep fry this chana dal vada but I made it in a little oil in an appam pan. These became quite crispy and crunchy.

#rain21
#monsoon
#cookpadIndia

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#rain21
#monsoon
#cookpadIndia

Saved

Ingredients

25 minutes

5 people

1 cupchickpea lentils
as per tasteSalt
1 tbspginger paste
1 tbspgarlic paste
3chopped green chillies
1/3 cupgreen corriandar leaves
1chopped onion
4-6sweet curry leaves
1/2 tspasafoetida
1 tspturmeric powder
1 tspcumin seeds
1 tspred chilli powder
2 tbsprice flour
as neededOil
For Garnishing
As requiredGreen coriander leaves and mint leaves green chutney
as required Green coriander leaves

Saved

Steps

25 minutes

1

First, wash the chickpeas in a bowl with clean water and soak them in lukewarm water for 2-3 hours. After 2 hours, take the chickpeas in a mixer jar. (Do not use water to grind chickpeas, add only 1 or 2 tsp of water if needed)
2

Now take the crushed chickpeas in another bowl and add salt, ginger paste, garlic paste, chopped green chillies, chopped green coriander, chopped onion and chopped sweet curry leaves.
3

Now let's spice it up. For this, add asafoetida, turmeric powder, cumin seeds, red chilli powder and rice flour in this mixer and mix everything well.
4

Then grease a plate with oil. Now make small balls from the dal mixer. (If the batter is a little loose, 1 tsp of rice flour can be added.) Now place these balls in a greased plate and let them set in the freezer for 10 to 15 minutes.
5

Now spread a little oil in all the cavities in an appam pan and arrange the balls of dal in all the cavities. Now spread a little oil on these balls too, cover the appam pan and cook till golden color on both side on slow gas flame.
6
7

Now the chickpea lentil vada is ready to serve. Put one drop of mint sauce paste on the lentil vada and arrange the head on top and garnish with green coriander leaves on top. The vada of the chickpeas became crispy and crunchy in less oil than the deep fry.
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