CHANNA DAL VADA
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Vada Hacks: How to Make Channa Vadas Extra Crunchy
1.Soak channa dal 8–10 hrs — soft dal grinds easily and fries light.
2. Drain fully and grind coarsely without water for rustic crunchy texture.
3. Keep 20 g soaked dal whole; fold in for extra bite and visible crunch.
4. Shape small balls and press thin between palms for even, quick frying.
5. Heat oil to medium-hot; test with a small pinch — it should sizzle gently.
6. Drain on paper, serve hot; store cooled vadas airtight and reheat on tawa or in oven briefly.
Step-by-Step Recipe : From Dal to Vada: A Step-by-Step Comedy of Crunches
Soaking Time : 8 Hours Preparation Time : 20 min Cooking Time : 20 min Total Time : 40 min Servings : 3-4
PERSONAL NOTE
This Channa Dal Vada takes me back to cozy evenings in my grandmother’s kitchen, where the aroma of frying lentils mixed with the fresh monsoon air. Shaping warm vadas between my palms felt like a cherished ritual, each golden bite offering a crunchy, spiced comfort. It’s amazing how such simple ingredients turn into festive, protein-packed snacks that gather everyone around the table. Served with coconut chutney and hot tea, their warm crunch can brighten even the gloomiest afternoon.
INGREDIENTS
- 150 g channa dal (soaked overnight, drained)
- 20 g channa dal (soaked, kept aside)
- ½ tsp turmeric powder
- Salt to taste
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- ½ tbsp cumin seeds (jeera)
- A pinch of hing (asafoetida)
- 2 tbsp coriander leaves, chopped
- 2 tbsp curry leaves, chopped
- Oil (for deep frying)
PREPARATION STEPS
- In a mixer jar, add 150 g soaked channa dal (drained of water), turmeric powder, and salt. Grind coarsely (not smooth).
- Transfer to a bowl and mix in the 20 g soaked channa dal kept aside.
- Add chopped onion, green chilies, cumin seeds, hing, coriander, and curry leaves. Mix well.
- Take small portions of the mixture, shape into round balls, and gently press between palms to flatten into vadas.
- Heat oil in a pan. Once medium hot, gently slide in the vadas.
- Fry on both sides until golden and crispy.
- Remove, strain excess oil, and serve hot with chutney or tea.
You can, but texture and flavour differ. Moong yields a lighter vada; chana dal gives the classic nutty bite. Soak and grind similarly.
Usually the mix is too wet or under-ground. Drain dal well, grind coarsely without adding water and press patties firmly before frying.
Keep oil medium-hot (not low), avoid overcrowding, and drain on paper towels. Shallow frying reduces oil too, though texture changes a bit.
Yes — shallow fry on a tawa with little oil or bake at ~200°C until golden, flipping once. Results are slightly different but still tasty.
Cool completely, store in an airtight box in the fridge up to 24 hours. Reheat on a hot tawa or in the oven to restore crispness.
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