Unlock The Authentic Recipe For South Indian Dal Vada

Dal Vada, also known as Paruppu Vadai, is a popular South Indian snack made using soaked chana dal, ground coarsely with ginger, green chilies, and spices. The mixture is shaped into small discs and deep-fried to golden perfection, giving it a crispy exterior and soft center. This snack pairs beautifully with coconut chutney or a hot cup of tea. It’s an easy and flavorful dish enjoyed across India.

Ingredients

• 1 cup Chana Dal (Bengal Gram)
• 1-inch piece ginger
• 2 green chilies
• 1 tsp cumin seeds
• 2 tbsp coriander leaves (finely chopped)
• 3 tbsp dill leaves (optional)
• 2 tbsp curry leaves (finely chopped)
• Pinch of hing (asafoetida)
• ½ tsp salt (adjust to taste)
• Oil for deep frying

Steps To Make Dal Vada

1. Soak the Chana Dal:
   • Rinse 1 cup of chana dal thoroughly.
   • Soak it in enough water for about 2 hours. After soaking, drain the water completely and let it sit for another 20 minutes to remove excess moisture.
2. Grind the Dal:
   • Transfer the soaked chana dal to a food processor or mixie.
   • Add ginger, green chilies, and cumin seeds.
   • Coarsely grind the mixture without adding any water. (Do not make it too fine; the coarser texture gives the vadas a crispier finish.)
3. Prepare the Mixture:
   • Transfer the coarsely ground dal to a large mixing bowl.
   • Add chopped coriander leaves, curry leaves, dill leaves, hing, and salt. Mix everything well using your hands.
4. Shape the Vadas:
   • Grease your hands with a little oil.
   • Take a small portion of the mixture, roll it into a ball, and gently flatten it to form a circular disc about 2-3 inches wide. Repeat for the remaining mixture.
5. Deep Fry the Vadas:
   • Heat enough oil in a kadhai or deep frying pan over medium flame. To check if the oil is hot, drop a small piece of the mixture—if it sizzles and rises, the oil is ready.
   • Carefully drop the vadas into the hot oil in batches.
   • Fry on medium heat, flipping occasionally, until they turn golden brown and crispy on both sides.
   • Remove the vadas and drain them on paper towels to absorb excess oil.

Serving Suggestions

• Serve the crispy Dal Vadas hot with coconut chutney, green chutney, or a cup of masala chai for the ultimate experience.

Tips for Perfect Dal Vadas

• Avoid grinding the dal into a smooth paste to retain crunchiness.
• Do not add water while grinding; excess moisture can make the vadas oily and difficult to shape.
• Adding semolina (suji) to the mixture can make the vadas even crispier.

Enjoy this classic snack with your family and friends.