Steamed Masala Vada is a savory lentil fritter made with chana dal. These fritters are steamed and tossed in a tempering of mustard seeds and coconut.
Enjoy this healthy version of the popular South Indian snack with your tea or coffee.
You will love these steamed Chana dal Vada
- because they are healthy and protein packed
- keep you full for long time
- guilt free snack or breakfast dish
- can be enjoyed as is or with chutney
Ingredients:
Step by Step instructions:
Prepping –
Wash the chana dal and soak in plenty of water for 4 hours. Drain all the water from the dal and leave in the colander for few minutes. This helps to remove excess moisture from the dal. Set a side 2 tbps of the chana dal.
1 & 2 – To a food processor, add dry red chili, green chili, pepper corns and curry leaves. Pulse it few times.
3 & 4 – Now add the chana dal and pulse it till the whole mixture is coarsely ground. To check if you have the right consistency, take a portion of the mixture and try to form a ball. If you cant’t pulse it again.
5 & 6 – Add the ground mixture into a large bowl. Add the reserved dal, finely chopped onion, coriander leaves, baking soda, ghee ,salt and a dash of lemon juice. Mix all the ingredients.
7- Take small portion of the mixture, make a ball and flatten it slightly and arrange them on a greased plate.
8 & 9- To steam the vada
If using instant pot – add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli mold and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 10 minutes. ( we don’t want to use the timer in the instant pot because instant pot takes time to built up pressure, before the cooking time kicks in. We don’t know how much time that is….so an external timer works best in this recipe)
If using traditional pressure cooker & Idli stand – do not place the whistle ( for the cooker) and steam them for 10 minutes.
If you don’t have any of the above gadgets use a wide pot. Add 1.5 cups of water in the bottom of the pot and let it simmer… then use a steamer basket or any other plate. Close the lid and steam the Vada for 10 minutes. Let rest for 7 mins before removing them.
10- In a pan heat oil and add mustard seeds. When the mustard pops, add cumin seeds, dry red chili and curry leaves. Cook for 30 seconds. Add turmeric powder and asafoetida.
11 & 12 – Add the cooked vada and fresh grated coconut. Gently toss the vada and add some lemon juice and coriander leaves. Give a toss and enjoy this healthy chana dal vadai.
Toor dal can be used to replace chana dal.
You can add eno.
TIPS:
Drain the dal in colander for few minutes to remove the excess moisture.
Once you add salt and onion, steam them immediately. If not the mixture will release water.
STORING & REHEATING :
Store the left over vada in a air tight container.
To reheat place them in a microwave safe bowl, sprinkle some water and cook for 2 minutes. Let rest for 5 minutes and serve.
SERVING SUGGESTIONS:
Steamed masala vada can be served as is or enjoyed with chutney of your choice.
More Steamed Recipes –
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Steamed Masala Vada with Tadka
Ingredients
For the Vada –
- 1 cup chana dal
- 1 dry red chili ( remove seeds to make less spicy)
- 2 small green chili ( adjust to taste)
- 8 black pepper corns
- 2 sprig curry leaves
- 1 tbsp chopped ginger
- ½ cup finely chopped onion
- 1 tbsp finely chopped coriander
- 1 tsp ghee ( to make it vegan- add oil)
- 1 tsp salt or to taste
- ½ tsp baking soda
- 1 tsp lemon juice
For the tempering (tadka)-
- 2 tsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 dry red chili
- pinch of asafoetida
- 2 tbsp fresh grated coconut
- 1 tsp lemon juice
Instructions
Saoking –
- Wash the chana dal and soak in plenty of water for 4 hours. Drain all the water from the dal and leave in the colander for few minutes. This helps to remove excess moisture from the dal. Set a side 2 tbps of the chana dal.
To make vada –
- To a food processor, add dry red chili, green chili, pepper corns and curry leaves. Pulse it few times.
- Now add the chana dal and pulse it till the whole mixture is coarsely ground. To check if you have the right consistency, take a portion of the mixture and try to form a ball. If you cant’t pulse it again.
- Add the ground mixture into a large bowl. Add the reserved dal, finely chopped onion, coriander leaves, baking soda, ghee ,salt and a dash of lemon juice. Mix all the ingredients.
- Take small portion of the mixture, make a ball and flatten it slightly and arrange them on a greased plate.
Steam the vada –
- If using instant pot – add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli mold and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 10 minutes. ( we don’t want to use the timer in the instant pot because instant pot takes time to built up pressure, before the cooking time kicks in. We don’t know how much time that is….so an external timer works best in this recipe)
- If using traditional pressure cooker & Idli stand – do not place the whistle ( for the cooker) and steam them for 10 minutes.
- If you don’t have any of the above gadgets use a wide pot. Add 1.5 cups of water in the bottom of the pot and let it simmer… then use a steamer basket or any other plate. Close the lid and steam the Vada for 10 minutes. Let rest for 7 mins before removing them.
Tempering / Tadka –
- In a pan heat oil and add mustard seeds. When the mustard pops, add cumin seeds, dry red chili and curry leaves. Cook for 30 seconds. Add turmeric powder and asafoetida.
- Add the cooked vada and fresh grated coconut. Gently toss the vada and add some lemon juice and coriander leaves. Give a toss and enjoy.
Serena
Looks simple & yum. Can’t wait to try it. Thank you
Madhavi
Thank you Serena. If you try it, would love to hear your feedback!
Sujatha
Super ga vundi memu try chesthamu
Sangita
Super
Madhavi
Thank you