Chana daal vada/ Spiced up Bengal gram dumplings? lentil patties??


Today I am sharing with you one of our favorite family comfort food called Chana Dal Vada. Soaked split chickpeas / Bengal gram is ground to rough paste with few spices and deep fried to get golden brown fritters. This is a straightforward recipe .The ingredients used are very few, easily available and cooking is as simple as it can get.


1cup Bengal Gram/Split Chickpeas/Chana Dal
2-4 Finely chopped green Chillies (Adjust as per taste)
1 medium onion finely chopped
Ginger-one inch piece chopped fine
1 tsp Jeera/Cumin Seeds
1/4 cup Cilantro chopped fine
¼ tsp Hing/Asafetida ( optional )
Salt to taste
Oil for Deep Frying


Wash chana dal / split Bengal grams 2-3 times and soak it in 6 cups of water for 2-4 hours.

Drain all the water from soaked lentil and keep it aside until needed.
In a mixer grinder or food processor add the chana dal, cumin seeds, hing / Asafetida and salt to taste and press the pulse button few times to get a rough paste without adding any water. Don’t worry if there are few whole lentils left as they will add crunch to the vadas/ fritters .
Remove from the mixer grinder into a mixing bowl and mix together chopped onions, Green chilies , Cilantro , and ginger .

You should easily be able to shape them into small balls without crumbling.
Heat oil for deep frying in a pan or wok on medium flame. While the oil is getting heated, shape the vadas for deep frying.
Pinch small lime sized balls and roll them into round balls. Flatten it gently by pressing them in between palms or fingers to make about 2-2½ inch round discs.

Drop these into hot oil and fry them in batches of 4-6 on medium flame until they turn golden brown in colour, about 2-3 mins.
Remove from the oil with slotted spoon and place them in a plate lined with kitchen towel to remove excess oil.
Serve these delicious Dal Vada hot or at room temperature . You can also serve them with Cilantro , Mint chutney, ketchup or sauce of your choice and enjoy!



I love to sneak in some veggies whenever I can especially the ones that my kids love to turn their nose up at 🙂

You can even make the exact same recipe with spinach or other greens of your choice .

You can substitute finely chopped green chillies for dried red chili flakes in the recipe.

You can also add 2-3 tbsp of grated coconut to the ground dal mixture.
If you like the spicy then you can add ½ -1 tsp of black pepper corns to the ground dal mixture. Lightly crush the peppercorns before adding them.

These can be stored in an air tight container for 3-5 days in room temperature and up to 10 days in the refrigerator.



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