Dal Vada Recipe – Crispy Indian Lentil Fritters with Chilli & Fennel

Last Updated on 2 months by Neha Deshmukh

Dal Vada Recipe – Crispy Indian Lentil Fritters With Chilli & Fennel

Introduction

Oh, dal vada! These crispy, flavourful fritters are a total comfort food for me. I remember my nani (grandmother) making these during monsoon season, and the whole house would smell incredible. They’re perfect with a cup of chai and some good conversation. Today, I’m sharing her recipe – with a few of my own tweaks, of course! – so you can enjoy this little piece of Indian culinary happiness too.

Why You’ll Love This Recipe

These aren’t just any fritters. Dal vadas are packed with flavour from the lentils, spices, and fresh herbs. They’re wonderfully crispy on the outside and soft on the inside. Plus, they’re surprisingly easy to make, even if you’re new to Indian cooking. Trust me, once you try these, you’ll be hooked!

Ingredients

Here’s what you’ll need to make these delicious dal vadas:

• ½ cup chana dal (split chickpeas)
• ½ cup toor dal (split pigeon peas)
• Water, for soaking
• 2 dried red chillies
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tbsp finely chopped onion
• 1 inch ginger, grated
• A few curry leaves (about 10-12)
• 2 green chillies, finely chopped (adjust to your spice preference!)
• ½ – ¾ tsp salt (or to taste)
• 2 tbsp chopped coriander leaves
• Oil, for frying

Ingredient Notes

Let’s talk ingredients! The combination of chana dal and toor dal is key here. Chana dal gives the vadas structure, while toor dal makes them softer. Don’t skip either!

Fennel seeds are a bit of a secret weapon. They add a lovely subtle sweetness and aroma that really elevates the flavour. You can find them in most Indian grocery stores.

Spice levels are totally customizable. My family likes a good kick, so I usually add both red and green chillies. But feel free to adjust based on your preference – or leave them out altogether if you’re sensitive to spice. In some regions, people also add a pinch of asafoetida (hing) for extra flavour and digestion.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal and toor dal in plenty of water for 3-4 hours. This softens them up so they grind into a smooth paste.
2. Once soaked, drain the dals, reserving about ½ cup of the soaking water.
3. Now, it’s time to grind! Add the soaked dal to a mixer or food processor along with the dried red chillies, cumin seeds, and fennel seeds. Grind into a coarse paste, adding a little of the reserved soaking water if needed. You don’t want it too smooth – a little texture is good.
4. Transfer the dal paste to a bowl. Add the chopped onion, grated ginger, curry leaves, green chillies, salt, and coriander. Mix everything together really well with your hands.
5. If the mixture feels a bit too watery, add 2 tablespoons of rice flour. This will help bind everything together.
6. Wet your hands slightly – this prevents the mixture from sticking. Take a small portion of the mixture and shape it into a ball, then gently flatten it into a disc with a slightly thin edge.
7. Heat oil in a pan over medium heat. Once the oil is hot enough (test with a tiny piece of mixture – it should sizzle), carefully drop the vadas into the oil, a few at a time. Don’t overcrowd the pan!
8. Fry for about 4-5 minutes per batch, turning occasionally, until they’re golden brown and crispy.
9. Remove the vadas with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t skip wetting your hands! It makes shaping the vadas so much easier.
• Make sure the oil is hot enough before adding the vadas. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Fry in batches to maintain the oil temperature.
• For extra crispy vadas, fry them twice! Fry them once at a lower temperature, then again at a higher temperature.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.
• Gluten-Free Suitability: This recipe is also naturally gluten-free.
• Spice Level Adjustments: As I mentioned before, adjust the number of green and red chillies to suit your taste.
• Festival Adaptations: Dal vadas are a popular snack during Ganesh Chaturthi and Diwali. My aunt always makes a huge batch for our family gatherings!
• My friend, Priya, loves adding a pinch of turmeric powder to the batter for a beautiful golden colour and extra health benefits.

Serving Suggestions

Serve these dal vadas hot and fresh! They’re absolutely delicious with:

• Coconut chutney (a classic pairing!)
• Tomato ketchup (a childhood favourite of mine)
• Mint-coriander chutney
• A cup of hot chai

Storage Instructions

Dal vadas are best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container at room temperature for a day or two. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

• What is the best way to get the vadas crispy? Make sure the oil is hot enough and fry in batches. Double frying also helps!
• Can I make the vada batter ahead of time? Yes, you can! You can prepare the batter up to a day in advance and store it in the refrigerator.
• What is the significance of fennel seeds in dal vada? Fennel seeds add a unique flavour and aroma that complements the lentils and spices beautifully.
• Can I bake these vadas instead of frying? While you can bake them, they won’t get the same crispy texture as fried vadas. If you do bake them, brush them with oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.
• What is a good substitute for curry leaves? If you can’t find curry leaves, you can use a little extra coriander leaves, but the flavour won’t be quite the same.