A breakfast vadi made from split chickpeas (chana dal) and Makka atta. This vadi tastes absolutely delicious. You might not have ever seen or tasted a vadi like this before. You can store this vadi in the refrigerator for 8-10 days without frying it. You can eat this vadi without frying or by frying it, it tastes fantastic both ways. Easy Breakfast Vadi Recipe.
Ingredients:
- 2 hours soaked Chana Dal (Split Chickpeas)
- Alternatively, you can use Moong Dal (Split Yellow Lentils)
- 3 Green chillies (according to taste)
- 1 tsp Cumin seeds
- 4-5 cloves of Garlic
- A small piece of Ginger
- 1 Cup Makka atta (Makya che Peeth)
- 1 tbsp White Sesame seeds
- A pinch of Asafoetida (Hing powder)
- 1/4 tsp Carom seeds (Ajwain), crushed
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- Salt to taste
- Coriander leaves, chopped
- 10-12 Curry leaves, chopped
- Water (as needed)
- Oil for greasing and shallow frying
- ½ tsp Baking soda (optional)
- 1 tsp whole Coriander seeds (optional)
Also Read – Hotel Style Egg Masala
Instructions:
- Soak Chana Dal for 2 hours. Ensure it’s well soaked.
- Wash the soaked dal 2-3 times.
- Grind the soaked dal with green chillies, cumin seeds, garlic, ginger, and whole coriander seeds (if using) coarsely in a mixer. Avoid making a smooth paste.
- Take the coarsely ground dal mixture in a bowl.
- Add the makka atta to the bowl.
- Add white sesame seeds, hing powder, crushed carom seeds, coriander powder, turmeric powder, salt, chopped coriander leaves, and chopped curry leaves.
- Mix all the ingredients well without adding extra water initially, as the moisture from the dal paste will be sufficient.
- Add a little water to the mixture.
- Knead the mixture into a firm dough. You can also add finely chopped fenugreek leaves or spinach leaves at this stage if desired.
- Optionally, you can add 1 tbsp of Chana Dal flour or Moong Dal flour if you are not using soaked dal. However, using soaked dal gives a better taste.
- Ensure the makka atta is finely ground for the best results.
- Heat water in a pot and place a steamer basket over it.
- Grease the steamer basket with a little oil.
- Take a portion of the dough and flatten it on your palm or directly onto the greased steamer basket. The thickness should not be too much.
- You can make them in a round shape as well.
- Place the flattened dough onto the steamer basket.
- Optionally, you can sprinkle some white sesame seeds on top.
- Cover and steam on medium heat for 15 minutes.
- After 15 minutes, remove the steamer basket and let the steamed vadi cool down.
- Once cooled, carefully remove the vadi from the steamer basket.
- Cut the vadi into desired shapes, such as squares or diagonal pieces. You can also cut a cross shape in the middle.
- Optionally, you can add a pinch of baking soda to the dough for a fluffier texture.
Shallow Fry/Roast:
- Heat a shallow pan (tawa) with about ½ spoonful of oil (you can use a little less oil too).
- Place the cut vadi in the pan.
- Roast them on medium to low heat, flipping occasionally, until they are nicely browned on both sides.
Serve and Store:
- Serve the Makka Atta Vadi as a breakfast or snack.
- Unfried (steamed and cut) vadi can be stored in the refrigerator for 8-10 days.

Easy Breakfast Vadi Recipe
A breakfast vadi made from split chickpeas (chana dal) and Makka atta. This vadi tastes absolutely delicious. Easy Breakfast Vadi Recipe.
Ingredients
- 2 hours soaked Chana Dal Split Chickpeas
- Alternatively, you can use Moong Dal (Split Yellow Lentils)
- 3 Green chillies according to taste
- 1 tsp Cumin seeds
- 4-5 cloves of Garlic
- A small piece of Ginger
- 1 Cup Makka atta Makya che Peeth
- 1 tbsp White Sesame seeds
- A pinch of Asafoetida Hing powder
- 1/4 tsp Carom seeds (Ajwain) crushed
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- Salt to taste
- Coriander leaves chopped
- 10-12 Curry leaves chopped
- Water as needed
- Oil for greasing and shallow frying
- ½ tsp Baking soda optional
- 1 tsp whole Coriander seeds optional
Instructions
- Soak Chana Dal for 2 hours. Ensure it’s well soaked.
- Wash the soaked dal 2-3 times.
- Grind the soaked dal with green chillies, cumin seeds, garlic, ginger, and whole coriander seeds (if using) coarsely in a mixer. Avoid making a smooth paste.
- Take the coarsely ground dal mixture in a bowl.
- Add the makka atta to the bowl.
- Add white sesame seeds, hing powder, crushed carom seeds, coriander powder, turmeric powder, salt, chopped coriander leaves, and chopped curry leaves.
- Mix all the ingredients well without adding extra water initially, as the moisture from the dal paste will be sufficient.
- Add a little water to the mixture.
- Knead the mixture into a firm dough. You can also add finely chopped fenugreek leaves or spinach leaves at this stage if desired.
- Optionally, you can add 1 tbsp of Chana Dal flour or Moong Dal flour if you are not using soaked dal. However, using soaked dal gives a better taste.
- Ensure the makka atta is finely ground for the best results.
- Heat water in a pot and place a steamer basket over it.
- Grease the steamer basket with a little oil.
- Take a portion of the dough and flatten it on your palm or directly onto the greased steamer basket. The thickness should not be too much.
- You can make them in a round shape as well.
- Place the flattened dough onto the steamer basket.
- Optionally, you can sprinkle some white sesame seeds on top.
- Cover and steam on medium heat for 15 minutes.
- After 15 minutes, remove the steamer basket and let the steamed vadi cool down.
- Once cooled, carefully remove the vadi from the steamer basket.
- Cut the vadi into desired shapes, such as squares or diagonal pieces. You can also cut a cross shape in the middle.
- Optionally, you can add a pinch of baking soda to the dough for a fluffier texture.
Shallow Fry/Roast:
- Heat a shallow pan (tawa) with about ½ spoonful of oil (you can use a little less oil too).
- Place the cut vadi in the pan.
- Roast them on medium to low heat, flipping occasionally, until they are nicely browned on both sides.
Serve and Store:
- Serve the Makka Atta Vadi as a breakfast or snack.
- Unfried (steamed and cut) vadi can be stored in the refrigerator for 8-10 days.