Loading...
Crispy, savory fritters made from coarse-ground chana dal, onions, and spices. A classic South Indian tea-time snack that's crunchy on the outside and soft inside, perfect with coconut chutney. Note: Soaking time is 3 hours, which is not included in the prep time.
Soak and Drain the Dal
Grind the Vada Mixture
Combine the Ingredients
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
Crispy, savory fritters made from coarse-ground chana dal, onions, and spices. A classic South Indian tea-time snack that's crunchy on the outside and soft inside, perfect with coconut chutney. Note: Soaking time is 3 hours, which is not included in the prep time.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 416.71 calories per serving with 16.34g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape and Fry the Vadas
Serve
Add 2-3 tablespoons of finely chopped dill leaves (sabbasige soppu) or mint leaves to the mixture for a different flavor profile, which is common in Karnataka-style vadas.
For a lower-oil version, shape the vadas and cook them in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway through. Brush or spray them with a little oil before cooking for better crispiness.
Add 1/2 teaspoon of crushed black pepper or 1-2 dried red chilies (broken) while grinding the dal for extra heat.
Chana dal is an excellent source of vegetarian protein, which is crucial for muscle building, tissue repair, and overall body function.
The high fiber content from the lentils aids in digestion, helps prevent constipation, promotes a feeling of fullness, and can assist in managing blood sugar levels.
This snack provides essential minerals like manganese, which supports bone health, and folate, which is vital for cell growth and metabolism.
Vadas can become oily if the batter is too watery, the oil temperature is too low, or if the dal was over-soaked. Ensure the dal is drained thoroughly and the oil is heated to a consistent medium temperature before frying.
Yes, you can prepare the ground mixture and store it in an airtight container in the refrigerator for up to 24 hours. However, add the chopped onions and salt just before frying to prevent the mixture from releasing water and becoming soggy.
The secret to crispy vadas lies in three things: minimal soaking time (3 hours is ideal), grinding the dal to a coarse paste without any water, and frying on a steady medium heat until golden brown.
Chana Dal Vada is moderately healthy. It's rich in plant-based protein and fiber from the lentils. However, since it is deep-fried, it is high in calories and fat. Enjoying it in moderation is key. For a healthier option, try making them in an air fryer.
One serving of Chana Dal Vada (approximately 4 pieces) contains around 380-420 calories, primarily from the lentils and the oil absorbed during deep-frying.
These vadas are traditionally served with coconut chutney or mint-coriander chutney. They also pair wonderfully with tomato ketchup or simply with a hot cup of Indian masala chai or filter coffee.