Chana dal & Split Green Moong dal Masala Vada
Prep time
Cook time
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Deep fried crispy lentil fritters made with chana dal, split green gram dal and spices. A perfect tea time snack.
Recipe type: Snacks
Cuisine: South Indian
Serves: about 15 vadas
  • Chana dal (Bengal gram)- ¾th cup
  • Split Green Moong dal- ¼th cup
  • Grated Coconut- 1 to 2 tbsp
  • Green chilli- 2-3
  • 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
  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.
  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.
  3. Remove the mixture in a bowl and add the chopped dill, hing and salt to taste.
  4. Heat oil in a deep skillet to fry the vada.
  5. 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.
  6. 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.
  7. Drop 3-4 of the patties in oil carefully. Fry on medium heat on both sides until golden brown.
  8. Serve hot vadas with green chutney or ketchup.
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.
Recipe by Madhu's Everyday Indian at