Chana Dal Vada is one of the most popular Indian snacks made from ground chana dal, or split chickpeas. The mixture is spiced and deep-fried into crispy, golden fritters. This is one of the staple dishes in South Indian and North Indian cuisine and is often relished with coconut or mint chutney. Crunchy on the outside and soft on the inside, this flavorful snack has been sought after by people of all age groups. To prepare a chana dal vada recipe, one must soak chana dal in water for a few hours to soften. After draining the dal, it is coarsely ground with green chillies, ginger, garlic, spices such as cumin, coriander, and asafoetida, finely chopped onions, curry leaves, and fresh cilantro for a flavour. The mixture is shaped into small round or oval patties and deep-fried until crisp and golden brown. The beauty of chana dal vada is its versatility- it may be served as a snack during tea time, as an appetiser at parties, or even as a street food delight. With the crispy, crunchy texture combined with the aromatic spices, no one would resist this. Chana dal is a good source of protein and fibre, so the snack is healthy and filling. Whether hot with a spicy chutney or eaten independently, chana dal vada remains the favourite of people across India and outside.

• 1 cup chana dal
• 1 inch ginger
• 2 chilli
• 1 tsp cumin
• 2 tbsp coriander
• Oil
• 2 tbsp curry leaves
• 1 pinch hing
• 1/2 tsp salt

• Start prepping for the recipe of chana dal vada by rinsing 1 cup of chana dal under cold running water until clean.
• Soak it in water for 3-4 hours or overnight for a softer texture and perfect crunch.
• After soaking, drain the water and set the dal aside.
• Toss the dal into a grinder or food processor and pulse it into a coarse, gritty mixture—not a smooth paste.
• The texture is key for that crispy vibe when frying, so avoid over-blending.
• Scoop the ground dal into a mixing bowl.
• Add 1 inch of finely grated or minced ginger and 2 finely chopped green chillies for a spicy kick.
• Toss in 1 teaspoon cumin seeds for earthy depth and a pop of flavor.
• Add 2 tablespoons of chopped coriander leaves for freshness and 3 tablespoons of dill leaves for a tangy twist.
• Don't skip the 2 tablespoons of chopped curry leaves.
• Sprinkle in a pinch of hing (asafoetida) for extra flavor and digestibility.
• Season with 1/2 teaspoon of salt and mix everything until evenly combined.
• If the mixture feels too dry, add a tiny splash of water to help it hold its shape.
• Heat oil in a deep frying pan over medium heat.
• To check if the oil is ready, drop in a small piece of the mixture—it should sizzle and float to the top.
• While the oil heats, shape the dal mixture into small balls or patties, flattening them slightly into discs.
• Carefully slide a few vadas into the hot oil, making sure not to overcrowd the pan.
• Fry them in batches, flipping occasionally, until golden brown and crispy—this takes about 4-5 minutes per batch.
• Scoop them out with a slotted spoon and let them rest on a paper towel to soak up excess oil.
• Serve hot with green chutney or tangy tamarind chutney on the side.
• This crispy Chana Dal Vada recipe is loaded with spice and flavor—perfect for any occasion!
• Enjoy your crunchy, flavorful happiness.