Dal Vada (Chickpea Patties) Recipe
Cook Time: 15 minutes
Prep Time: 30 minutes
Total Time: 45 minutes
Category: Lunch/Snacks
Servings: 15 vadas
Dal Vada, or chickpea patties, are a delicious and popular Indian snack that pairs perfectly with tea or as an appetizer. These crispy, golden-brown fritters are made with soaked channa dal (split chickpeas) and are packed with aromatic spices like turmeric and curry leaves. They are crisp on the outside while soft and flavorful on the inside, offering a satisfying crunch with every bite. Whether you’re hosting a gathering or just looking for a tasty afternoon snack, these Dal Vadas are sure to delight your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Channa dal (split chickpeas) | 2 cups |
| Onions (finely chopped) | 2 medium-sized |
| Fresh ginger (grated) | 4 teaspoons |
| Curry leaves | 1 sprig |
| Anise seed (saumph) | 6 seeds |
| Turmeric powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 495.4 kcal |
| Total Fat | 45.3 g |
| Saturated Fat | 6.7 g |
| Cholesterol | 0 mg |
| Sodium | 85.6 mg |
| Carbohydrates | 19.1 g |
| Dietary Fiber | 5.1 g |
| Sugars | 4.1 g |
| Protein | 5.6 g |
Instructions:
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Soak and Drain Channa Dal: Start by soaking the channa dal in water for about 30 minutes. Once soaked, drain the dal thoroughly and spread it out on a clean cloth or paper towels to remove excess moisture. This will ensure the vadas are crisp when fried.
-
Grind the Dal: Using a grinder or food processor, coarsely grind the soaked channa dal. The texture should remain slightly chunky, with some whole chanas (chickpeas) still visible. Avoid grinding it into a smooth paste.
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Prepare the Spice Mixture: In a mixing bowl, add the coarsely ground channa dal, finely chopped onions, grated ginger, curry leaves, anise seed, turmeric powder, and salt. Combine all the ingredients gently with a spoon, ensuring everything is evenly distributed. Do not attempt to make a dough—this mixture should remain somewhat loose but hold together when shaped.
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Shape the Vadas: With your hands, take small portions of the mixture and form medium-sized balls. Aim to make 12 to 15 vadas, depending on the size you prefer. Once the balls are shaped, gently flatten them in the palm of your hands, pressing outwards to form a round patty. The vadas should have a slight convex shape, being thicker at the center and slightly thinner around the edges.
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Heat the Oil: In a wok or kadhai, heat enough oil to submerge the vadas (about 2-3 inches deep). Keep the heat on medium to avoid burning the vadas before they cook through. The oil should be hot but not smoking.
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Fry the Vadas: Carefully slide each flattened patty into the hot oil, one at a time. Do not overcrowd the pan. Fry the vadas in batches, ensuring they are golden brown and crisp on all sides. This should take about 3-5 minutes per batch. Flip them gently halfway through the frying process for even browning.
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Drain and Serve: Once the vadas are golden brown and crisp, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
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Serve Hot: Serve your Dal Vadas hot with a cup of tea, and if you like, pair them with some fried green chilies or a tangy chutney for added flavor.
Tips:
- To ensure the vadas hold their shape while frying, be sure to drain the soaked channa dal well before grinding.
- If the mixture feels too loose or runny, you can add a teaspoon of rice flour or chickpea flour to help bind the ingredients.
- For extra crunch, you can add a handful of finely chopped vegetables such as carrots or spinach to the mixture.
- If you prefer less spice, reduce the amount of ginger or anise seed in the recipe.
Dal Vada, with its crispy texture and aromatic flavors, is a perfect addition to any gathering or a cozy evening snack. Whether you’re enjoying it alone or sharing it with friends and family, these chickpea patties will surely become a favorite in your kitchen. Enjoy!
