Chana Dal Vadi Recipe

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Discover the secret to making perfect Chana Dal Vadi at home with this simple, step-by-step guide. We walk you through every detail, from soaking the dal to achieving the perfect texture and flavour. Learn how a few key spices transform this simple lentil into a delicious, savoury snack that’s perfect for any occasion. Our foolproof instructions ensure your vadi are firm yet melt-in-your-mouth tender, with a professional finish that will impress everyone. Don’t miss the pro tips for the perfect shape and garnish!

Also Read – Homemade Dal Vadi Recipe

Also Read – Perfect Patra Vadi Recipe (Alu Vadi)

Ingredients:
  • 1 Cup Chana Dal (split chickpeas), soaked for 2 hours
  • 1 tsp Cumin Seeds
  • 1/2 tsp carom seeds (ajwain)
  • 1 tbsp white sesame seeds
  • 1/2 ladle of oil (adjust to your preference)
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • A Pinch of Hing / Asafetida
  • Paste of 3 Green Chilli, 4 Garlic Cloves, 1/2 Inch Ginger
  • 1/4 tsp Turmeric Powder
  • Coriander Leaves
  • 1 tsp Coriander Powder
  • 1/2 Glass of Warm Water
  • Salt to taste
  • Optional: Dry or fresh grated coconut for garnishing

Also Read – Easy Homemade Palak Vadi

Instructions:
  1. Preparation:
    • Soak 1 bowl of chana dal in water for 2 hours. Wash it thoroughly before and after soaking.
    • Drain the water completely from the soaked chana dal.
    • Grind the chana dal in a mixer with 1 small teaspoon of cumin seeds and less than 1/2 small teaspoon of carom seeds to a fine paste. Stir occasionally to ensure even grinding.
  2. Cooking:
    • Heat a pan and dry roast 1 teaspoon of white sesame seeds until they start to crackle. Do not over-roast. Remove and set aside.
    • In the same pan, heat 1/2 ladle of oil.
    • Add 1/2 a small teaspoon of mustard seeds and let them splutter.
    • Add 1/2 a small teaspoon of cumin seeds and let them roast well.
    • Add a pinch of asafoetida powder.
    • Add the ginger-garlic-green chilli paste and saute for a minute on medium heat until the raw smell disappears.
    • Add 1/2 a small teaspoon of turmeric powder and mix well.
    • Add some coriander leaves and 1 small teaspoon of coarsely ground coriander powder. Mix well.
    • Pour in 1/2 glass of lukewarm water and add salt to taste. Bring the mixture to a boil.
    • Reduce the heat to low and add the ground chana dal paste to the boiling mixture.
    • Mix well and cook on medium heat, stirring continuously until the mixture thickens.
    • Reduce the heat to low, cover the pan, and cook for 5-7 minutes until the mixture is well cooked. Stir occasionally to prevent sticking.
  3. Setting and Serving:
    • Grease a plate with oil.
    • Transfer the cooked chana dal mixture onto the greased plate.
    • Spread the mixture evenly on the plate using wet hands or a spatula. Ensure it is not too thick or too thin.
    • Garnish with the roasted white sesame seeds and some chopped coriander leaves. You can also add grated coconut if desired.
    • Cut the mixture into desired shapes while it is still warm.
    • Let it cool completely before removing the pieces.
    • Your “Chana Dal Vadi Recipe” is ready to be served.

Also Read – Simple, Creamy Kheer Recipe

Chana Dal Vadi Recipe

Shubham Nimbalkar
Make crispy, delicious Chana Dal Vadi with our simple recipe. Learn how to create this popular Indian snack with ease at home.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 15 minutes
Course Vadi Recipe
Cuisine Indian
Servings 4

Ingredients
  

  • 1 Cup Chana Dal split chickpeas, soaked for 2 hours
  • 1 tsp Cumin Seeds
  • 1/2 tsp carom seeds ajwain
  • 1 tbsp white sesame seeds
  • 1/2 ladle of oil adjust to your preference
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • A Pinch of Hing / Asafetida
  • Paste of 3 Green Chilli, 4 Garlic Cloves, 1/2 Inch Ginger
  • 1/4 tsp Turmeric Powder
  • Coriander Leaves
  • 1 tsp Coriander Powder
  • 1/2 Glass of Warm Water
  • Salt to taste
  • Optional: Dry or fresh grated coconut for garnishing

Instructions
 

Preparation:

  • Soak 1 bowl of chana dal in water for 2 hours. Wash it thoroughly before and after soaking.
  • Drain the water completely from the soaked chana dal.
  • Grind the chana dal in a mixer with 1 small teaspoon of cumin seeds and less than 1/2 small teaspoon of carom seeds to a fine paste. Stir occasionally to ensure even grinding.

Cooking:

  • Heat a pan and dry roast 1 teaspoon of white sesame seeds until they start to crackle. Do not over-roast. Remove and set aside.
  • In the same pan, heat 1/2 ladle of oil.
  • Add 1/2 a small teaspoon of mustard seeds and let them splutter.
  • Add 1/2 a small teaspoon of cumin seeds and let them roast well.
  • Add a pinch of asafoetida powder.
  • Add the ginger-garlic-green chilli paste and saute for a minute on medium heat until the raw smell disappears.
  • Add 1/2 a small teaspoon of turmeric powder and mix well.
  • Add some coriander leaves and 1 small teaspoon of coarsely ground coriander powder. Mix well.
  • Pour in 1/2 glass of lukewarm water and add salt to taste. Bring the mixture to a boil.
  • Reduce the heat to low and add the ground chana dal paste to the boiling mixture.
  • Mix well and cook on medium heat, stirring continuously until the mixture thickens.
  • Reduce the heat to low, cover the pan, and cook for 5-7 minutes until the mixture is well cooked. Stir occasionally to prevent sticking.

Setting and Serving:

  • Grease a plate with oil.
  • Transfer the cooked chana dal mixture onto the greased plate.
  • Spread the mixture evenly on the plate using wet hands or a spatula. Ensure it is not too thick or too thin.
  • Garnish with the roasted white sesame seeds and some chopped coriander leaves. You can also add grated coconut if desired.
  • Cut the mixture into desired shapes while it is still warm.
  • Let it cool completely before removing the pieces.
  • Your “Chana Dal Vadi Recipe” is ready to be served.

Video

Keyword indian cuisine

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