Homemade Chana Daal Wada Recipe A Crispy Delight from Indian Kitchens

Chana Daal Wada, also known as Masala Vada, is a traditional South Indian snack that is crispy on the outside and soft and flavorful inside. Made using soaked chana daal (Bengal gram), aromatic spices, and herbs, this savory fritter is a favorite during tea-time or festive occasions. Here's a simple and authentic recipe to make Chana Daal Wada at home.

Ingredients:
●    Chana Daal (Bengal gram) – 1 cup

●    Onion – 1 medium-sized, finely chopped

●    Green chilies – 2, finely chopped

●    Ginger – 1 inch, finely chopped or grated

●    Garlic – 4-5 cloves, crushed

●    Curry leaves – 8 to 10, finely chopped

●    Coriander leaves – a handful, finely chopped

●    Fennel seeds – 1 tsp

●    Cumin seeds – 1 tsp

●    Salt – as per taste

●    Dry red chilies – 2 (optional, for added heat)

●    Oil – for deep frying


Instructions:
1. Soak the Chana Daal:
Wash the chana daal thoroughly and soak it in water for 3 to 4 hours. Drain the water completely before grinding.
2. Grind the Daal:
Take the soaked daal and grind it coarsely without adding any water. Keep about 1 to 2 tablespoons of whole soaked daal aside for texture. You can add dry red chilies while grinding for added spice if desired.
3. Mix the Ingredients:
In a large bowl, combine the coarsely ground daal with chopped onions, green chilies, ginger, garlic, curry leaves, coriander leaves, fennel seeds, cumin seeds, salt, and the whole soaked daal kept aside. Mix everything well to form a coarse dough.
4. Shape the Vadas:
Take small portions of the mixture, roll into balls, and flatten them slightly into disc shapes. Make sure they hold their shape well.
5. Heat the Oil:
In a deep frying pan or kadai, heat oil over medium heat. To test if the oil is ready, drop a small bit of mixture into the oil. It should rise to the surface and sizzle.
6. Fry the Vadas:
Carefully slide 3-4 vadas at a time into the hot oil. Fry on medium flame until they turn golden brown and crispy on both sides. Turn occasionally for even cooking.
7. Drain and Serve:
Once done, remove the vadas with a slotted spoon and place them on a paper towel to drain excess oil.

Serving Suggestions:
Serve hot chana daal vadas with coconut chutney, mint chutney, or tomato ketchup. They pair wonderfully with a cup of hot tea or coffee, especially on a rainy day.

Tips:
●    Do not grind the daal too fine; a coarse texture gives the best results.

●    Avoid adding water while grinding. If needed, add just a teaspoon to get the mixture moving.

●    You can add a pinch of hing (asafoetida) for extra flavor.

●    Always fry on medium heat to ensure the vadas cook well from the inside.


Chana Daal Vada is not just a snack but a nostalgic dish that brings warmth and crunch to your plate. Try this simple homemade recipe and enjoy a classic bite of Indian culinary tradition.

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