📸 Image coming soon for Chana Dal Vada
Chana Dal Vada
Snacks • India
How to Make Chana Dal Vada (Traditional & Healthy Version)
Chana Dal Vada, also known as Paruppu Vadai in Tamil Nadu and Senaga Pappu Garelu in Andhra Pradesh, is a beloved South Indian snack that brings together the wholesome goodness of split Bengal gram (chana dal) with aromatic spices and herbs. Traditionally enjoyed during festivals like Ugadi and Tamil New Year, these crispy vadas are a staple in festive platters and family gatherings across South India. The outer crust is delightfully crunchy while the inside remains soft and flavorful, making it a crowd-pleaser for all age groups. Chana Dal Vada is not just a treat for the palate but also a celebration of Indian culinary heritage. The combination of chana dal, fresh curry leaves, green chilies, and onions gives this dish a unique taste and aroma that is quintessentially South Indian. Served with fresh coconut chutney or green chutney, Chana Dal Vada makes for a perfect tea-time snack or an appetizing addition to any meal. Its protein-rich content and use of minimal oil in this health-conscious version make it an excellent choice for mindful eaters. Whether enjoyed during festive occasions, as a snack on rainy evenings, or as part of a traditional thali, Chana Dal Vada is a versatile and nutritious delight. Embracing local ingredients and time-honored techniques, this recipe is a testament to the rich and diverse tapestry of Indian snacks, promising satisfaction in every bite.
Ingredients(for 3 medium vadas per serving)
- 1 cup Chana dal (split Bengal gram) (चना दाल, soaked for 2 hours)
- 1 medium Onion (finely chopped, प्याज)
- 2 Green chilies (finely chopped, हरी मिर्च)
- 1 inch Ginger (grated, अदरक)
- 8-10 Curry leaves (finely chopped, कड़ी पत्ता)
- 2 tbsp Coriander leaves (finely chopped, धनिया पत्ता)
- 1/2 tsp Fennel seeds (सौंफ)
- to taste Salt (नमक)
- 1/2 tsp Red chili powder (लाल मिर्च पाउडर) - optional
- 2 tbsp Oil (for shallow frying, तेल)
Instructions
- 1
Wash and soak chana dal for at least 2 hours. Drain well and reserve 1 tablespoon of soaked dal for texture.
5 minutes
Do not over-soak; this helps maintain the crunch.
- 2
Grind the drained chana dal coarsely (not into a paste) without adding water. Mix in reserved whole dal.
5 minutes
Coarse grinding gives the vada its signature crunchy texture.
- 3
Transfer the ground dal to a bowl. Add chopped onion, green chilies, ginger, curry leaves, coriander leaves, fennel seeds, red chili powder, and salt. Mix well.
5 minutes
Mix by hand for even distribution of spices and herbs.
- 4
Divide the mixture into equal portions and shape each into small flat discs (vada shape) using wet hands.
3 minutes
Wet hands prevent sticking and help shape the vadas smoothly.
Why This Dish is Healthy
This healthy Chana Dal Vada recipe uses shallow frying instead of deep frying, significantly reducing calorie and fat intake. Being high in protein and fiber, it helps keep you satiated for longer, supporting weight management and stable energy levels. The absence of refined flour and the inclusion of natural herbs and spices make it a wholesome snack suitable for anyone looking to enjoy traditional flavors guilt-free.
Chana Dal Vada is rich in plant-based protein, dietary fiber, and essential minerals like iron and magnesium, thanks to the chana dal. The addition of fresh vegetables and minimal oil makes this dish heart-friendly and easy on the digestive system. The use of ginger, curry leaves, and coriander adds antioxidants and vitamins, further enhancing the nutritional profile. This snack is naturally gluten-free and can easily fit into a balanced diet when prepared with less oil.
Pro Tips
- 💡Soak chana dal for just the right amount of time to achieve the perfect crunchy texture.
- 💡Do not over-grind the dal—keep it coarse for authentic crispiness.
- 💡Add a pinch of hing (asafoetida) for extra flavor and digestive benefits.
Storage & Serving
Store cooled vadas in an airtight container at room temperature for up to 8 hours. For longer storage, refrigerate for up to 2 days and reheat in an oven or on a tawa for best crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
| Protein | 7.5 g |
| Carbohydrates | 22.0 g |
| Total Fat | 8.0 g |
| Fiber | 5.0 g |
| Sugars | 1.5 g |
| Iron | 2.2 mg |
| Calcium | 38.0 mg |
