Dal Vada

It has finally started raining in Mumbai and this weather calls for hot pakodas and chai/tea. It doesn’t matter if the pakodas are made of onions, vegetables or lentils. Everyone loves to have crispy hot fritters with piping hot tea in this season.  One such crispy fritter which is apt for the rainy season is Dal vada.  Dal Vada is made with coarsely ground chana dal which makes it crispy and goes well with a hot cup of tea. Here goes the recipe:


1 1/2 cup  split Bengal gram (Chana dal)
1 large Onion, finely chopped (pyaaz)
2 tbsp fresh Coriander leaves, chopped (dhaniya)
few Curry leaves, chopped (kadi patta)
2 green Chillies, finely chopped (hari mirch)
½ inch ginger, finely chopped (adrak)
1 tsp Turmeric (haldi)
Salt as per taste  (namak)
A pinch of asafoetida (hing)


  • Wash and soak chana dal in water for 4 to 5 hours.
  • Grind soaked chana dal without adding water to a coarse paste.
  • In a mixing bowl  add the ground chana dal, chopped onions, chopped coriander leaves, chopped curry leaves, chopped green chillies, chopped ginger, turmeric, salt, asafoetida and mix well.
  • Make medium sized balls and shape them into flat vadas. 
  • Deep fry the vadas on slow to medium flame so that the vadas get cooked well from within.
  • Serve hot with green chutney or tomato ketchup.


Some other snacks perfect for monsoon are moong dal pakodas and onion pakodas (kaanda bhaji)


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