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Dal Vada Recipe, also known as Masala Vadai, is a flavorful South Indian delicacy. These savory fritters are a perfect option for snacking or gatherings, featuring simple ingredients and rich flavors!

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About Dal Vada Recipe

Dal Vada also known as Masala Vadai is a crispy and savory deep-fried fritter, a popular snack from South India. It is also known as Paruppu Vadai in Tamil Nadu.

Made from three types of lentils, such as chana dal (split Bengal gram), toor dal (split pigeon peas), and urad dal (split white lentil), along with a handful of spices and aromatics.

This recipe has various versions—some are made using just one lentil, such as chana dal, while others are prepared with a special spice mix. The recipe here is an easy home-style version for you.

If you love crispy, deep-fried snacks with an extra loud crunch, then trying this Dal Vada Recipe is a must!

Your taste buds will not stop thanking you! 😋

Why You Will Love This

A popular and traditional Indian snack
Nostalgia of street food
Satisfying crunch on the outside
Simple recipe with simple ingredients
Bursting with flavors
Perfect for gatherings and parties

Watch the Dal Vada Recipe Video!

How to Make Dal Vada

Step 1 – Prepare the Ingredients

Clean the dill leaves and coriander leaves thoroughly. Finely chop the leaves and keep them aside.

Step 2 – Wash the Lentils

In a mixing bowl, combine chana dal (split Bengal gram), toor dal (split pigeon peas), and urad dal (split white lentil). Wash the lentils thoroughly with water.

You would need to wash the lentils at least thrice before soaking.

Step 3 – Soak the Lentils

Soak the clean lentils in at least 4 cups of water. You need to soak the lentils at least for 4 hours or overnight.

Step 4 – Prepare Vadai Batter

Drain the water from soaked lentils and transfer it to a blender jar. Add green chilies and ginger to the jar.

Grind the lentils into a coarse paste. Transfer the paste to a mixing bowl.

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Step 5 – Combine the Ingredients

Next, add chopped coriander leaves, chopped dill leaves, and salt. Mix it well.

Step 6 – Make the Vadas

Before shaping the vadas, wet your palms with water so the batter does not stick to your hands.

Take a small portion of the prepared batter and shape it into a flat round patty.

Step 7 – Fry the Vadas

Heat oil in a deep pan on medium heat. Once the oil is moderately hot, switch the heat to a low flame.

Gently slide the shaped patty into the oil. You can add 3-4 patties at once for frying.

Fry the vadas on low heat until they turn golden brown. They should be crisp on both sides. Make sure the inside is cooked as well.

If the oil is too hot, the inside of the vadas may remain uncooked.

Step 8 – Serve the Vadas

Once the vadas are golden brown on both sides, remove the vadas from the oil using a slotted spoon. Transfer it to a plate lined with paper towels to get rid of the excess oil.

Serve it hot with spicy tomato chutney or peanut chutney!

Serving Suggestions

Serving Dal Vada with coconut chutney is a classic combination. It also pairs well with peanut chutney and kara chutney (spicy tomato chutney).

It also pairs well with tomato ketchup or hot chili sauce.

Recipe Tips

Soaking the lentils is very important to grind them properly. So, don’t skip it.
Don’t add water while grinding the batter.
You can also experiment by adding chopped curry leaves, grated coconut, crushed black peppercorns, or cumin seeds to the vada batter.
Make sure the batter is not too watery, it should be thick enough to shape into vadas easily.
If the vadas are not holding shape, then add 1 or 2 tablespoons of rice flour to the batter. It will thicken the mixture slightly.
Drop a small portion of the batter into the oil, to check if the oil is hot enough. If it immediately sizzles and comes up, then the oil is ready.
Fry the vadas in small batches and flip them occasionally for even browning.

FAQ’s

1. Can I bake Dal Vada instead of frying?

Deep frying the vadas gives them a crispy brown exterior. If you bake the dal vadas, the texture might differ, but it is definitely a healthier alternative.

2. What to do if the vadas are not holding shape?

Add 1-2 tablespoons of rice flour to the vada batter to make the batter thick. Place the prepared vada batter into the refrigerator for about 15 minutes before shaping the vadas.

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Dal Vada | Masala Vadai Recipe

Dal Vada, a popular and delicious Indian snack made from lentils. It is also known as Parippu Vada or Masala Vadai in South India.

Print Recipe Pin Recipe

Prep Time 2

Cook Time 30

Total Time 2 30

Course Breakfast, Snack

Cuisine Indian, South Indian

Servings 4 people

Equipment

1 mixing bowl
1 deep pan

Ingredients

1/2 cup chana dal
1/2 cup urad dal
1/4 cup toor dal
1/2 cup onion finely chopped
2-4 nos green chilies finely chopped
1/2 inch ginger chopped or grated
1/2 cup coriander leaves roughly chopped
1/2 cup dill leaves roughly chopped
salt to taste
oil for deep frying

Instructions

Preparation

Wash the dill leaves and coriander leaves.
Roughly chop the dill leaves and coriander leaves. Keep them aside.
Finely chop the onions and green chilies.

Make the Batter

Wash the chana dal, urad dal, and toor dal thoroughly or till the water turns clear.
1/2 cup chana dal, 1/2 cup urad dal, 1/4 cup toor dal
Soak it in water for about 3-4 hours.
Drain the soaked dals and transfer it to a blender or food processor.
Add green chilies and ginger to the blender jar.
2-4 nos green chilies, 1/2 inch ginger
Grind the dal into a coarse paste without adding water. The mixture should be slightly grainy.
In a mixing bowl, combine the ground dal with chopped onions, chopped coriander leaves, chopped dill leaves, and salt. Mix well.
1/2 cup onion, 1/2 cup coriander leaves, 1/2 cup dill leaves, salt

Make the Vadas

Heat oil in a deep frying pan on medium heat.
oil
Wet your hands with water before shaping the vadas.
Take a small portion of the mixture in your hands and shape it into a round flat patty.
Gently slide the shaped vadas into the oil. Make sure the heat is on low flame.
Fry the vadas on low heat until they turn golden brown and crisp on both sides. Make sure the inside is cooked as well.
Once done, use a slotted spoon to remove the vadas from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Serve the Dal Vadas hot with tomato chutney, or coconut chutney.

Video

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A post shared by Dinal P. | Recipe Creator (@dinal.paradkar)

Keyword chana dal vada, dal vada, indian snacks, masala vada, masala vadai, snack recipes, tea time snack

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