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Home » Festival recipes » Chana Dal & Split Green Moong Dal Masala Vada

Chana Dal & Split Green Moong Dal Masala Vada

Published: Oct 1, 2015 · Modified: Feb 10, 2020

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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.

fried vada
stacked chana dal and green moong dal masala vada

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

If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram.

chana dal and green moong dal masala vada

Chana dal and Green moong dal Masala Vada

Masala vada is a deep fried  lentil fritter which are crispy on the outside and soft inside. 

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Print Pin Rate
Course: Appetizer
Cuisine: Indian
Prep Time: 4 hours 15 minutes
Cook Time: 20 minutes
Author: Madhavi

Ingredients

  • Chana dal (Bengal gram)- ¾th cup

  • Split Green Moong dal- ¼th cup

  • Chopped Green Bell Pepper (Capsicum)- ¼th cup

  • Chopped ginger- 1 inch

  • Curry leaves- 10

  • Chopped Coriander- 2 tbsps

  • Chopped dill- 2 tbsps

  • Asaftedia (Hing)- ¼th tsp

  • Salt to taste

  • Oil for Deep frying

Instructions

  • 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.
  • 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.
  • Remove the mixture in a bowl and add the chopped dill, hing and salt to taste.
  • 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.
  • Drop 3-4 of the patties in oil carefully. Fry on medium heat on both sides until golden brown.
  • Serve hot vadas with green chutney or ketchup.
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Reader Interactions

Comments

  1. Deepa Sharma

    January 30, 2018 at 9:41 am

    I made vada, but never use coconut and bell pepper. Will try this weekend this recipe. Thank you for sharing this dish.

    Reply
    • Madhu

      January 30, 2018 at 1:48 pm

      Hi Deepa,
      During festivals, i don’t use onion. So i used some bell pepper in place of onion. Coconut makes the vada a bit more tastier. But both the ingredients can be omitted if you prefer. Please let me know how you like the recipe. And thank you for dropping by!

      Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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