Chana Dal & Split Green Moong Dal Masala Vada

Chana dal & Green Moong dal vada is a deep fried  lentil fritter which are crispy on the outside and soft inside.  A very popular recipe from South India and a perfect tea time snack. They can be served with coconut chutney or just plain with a cup of hot tea or coffee. It’s vegan too!

Tradionally the masala vada is made with Chana dal. Often I like to try different variations and today I have used Chana dal and Split Green moong dal. When I make vada for festivals, I skip the onion. Generally onion keeps the vada soft from inside. So I replace the onion with green bell pepper and it works every time. I hope you try this variation. Scroll down to go over the notes before you try the recipe.

Ingredients needed to make Chana dal & Green Moong Dal vada-

Step by step recipe on how to make Chana dal and Split Green Moong dal Vada:

Step 1- Rinse the Chana dal and Split green moong dal in water several times until the water runs clear. Soak the dals in enough water for 4 hrs and drain the dals completely.

Step 2- In a food processor, add the drained and soaked dals, green bell pepper, green chilly, ginger, coriander, curry leaves and coconut, grind it coarsely. Do not add any water while grinding.

Step 3 – In a food processor, add the drained and soaked dals, green bell pepper, green chilly, ginger, coriander, curry leaves and coconut, grind it coarsely. Do not add any water while grinding.

Step 4 – Remove the mixture in a bowl and add the chopped dill, hing and salt to taste.

Step 5 – Heat oil in a deep skillet to fry the vada.

While the oil gets hot, take a golf ball size of the mixture and slightly flatten them between your palms. Repeat the same with the rest of the mixture.

To check if the oil is at the right temperature, drop little bit of the batter in the oil. if it instantly comes up, the oil is hot enough to fry.

Few tips to get the perfect masala vada-

1. Soak the dals for atleast 4 hours, if not the vadas will turn out hard.
2. The ground mixture should not be too crumbly or too soft. If the mixture becomes too soft and falling apart, you can add few teaspoons of either chickpea flour ( besan) or rice flour.
3. Salt releases lot of water, so add the salt to the ground mixture only when you are ready to fry the vada.
4. Fry the vada on low to medium heat for even cooking.

Few more yummy Indian snacks –

Poha Vada

Rice Bonda

Green Moong Dal Masala Vada

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