Masala Dal vada | Methi Masala Dal Vada (No Deep Fry)

Masala Dal Vada is a popular Indian snack made with coarsely ground chana dal mixed with spices and deep-fried until crispy. It is a savory fritter, crunchy on the outside and soft on the inside, making it a favorite tea-time snack.

Here I am sharing healthy version of these delicious vadas. Instead of deep frying we are going to air fry. Making vadas in an air fryer is a healthier alternative to deep-frying while keeping the snack crispy and flavorful. This recipe is perfect for any party, potluck or get together.

These air-fried Masala Dal Vadas are crispy, flavorful, and much lighter than the deep-fried version. Absolutely addictive and taste amazing.

Recipe Video for Masala Dal Vada

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How to make Masala Dal Vada

Take chana dal in a bowl, wash it well and soak in enough water for 2 hours.

Drain the soaked chana dal and reserve 2 tablespoons of it.

Grind the rest of the chana dal coarsely without adding water. (A coarse texture is key for crispy vadas).

Transfer the ground chana dal to a bowl.

Add reserved whole dal, chopped onion, methi leaves, green chili, ginger garlic paste, curry leaves, crushed black pepper, cumin seeds, crushed fennel seeds, garam masala, coriander leaves, salt, hing, hot oil and mix everything well.

Take a small portion of the mixture and shape it into a round ball, then flatten it into a patty. Repeat for the rest of the mixture.

Lightly grease the air fryer basket with oil spray.

Place the vadas in a single layer without overlapping. Spray or brush a little oil on top of each vada.

Air fry at 350 °F for 15-20 minutes, flipping them halfway through and spraying more oil if needed.

Cook until they are golden brown and crispy.

Serve hot with green chutney, coconut chutney or ketchup.

For Deep Frying vada

Heat oil in a deep frying pan over medium heat.

Once the oil is hot, carefully slide the vadas into the oil. Fry in batches, ensuring not to overcrowd the pan.

Fry until they turn golden brown and crisp, flipping occasionally.

Drain the vadas on a paper towel to remove excess oil.

Tips

Soak chana dal for at least 2 hours. This helps achieve the right texture for grinding.

Do not add water, when grinding the chana dal. Keep the mixture slightly coarse to retain a crunchy texture in the vada.

A coarse texture is key for crispy vadas.

Do not forget to leave some whole dal pieces before grinding for added crunch.

Adjust spice level as per your taste.

You can skip methi leaves if not available.

Masala Dal vada | Methi Masala Dal Vada (No Deep Fry)

Recipe by Divya PatelCourse: Appetizers, SnacksCuisine: Indian

Servings

8

vadas

Prep time

10

minutes

Cooking time

15

minutes

Soaking time

2

hours

Total time

25

minutes

Masala Dal Vada is a popular Indian snack made with coarsely ground chana dal mixed with spices and deep-fried until crispy.

Ingredients

• ½ cup Chana Dal

• ¼ cup Onion (finely chopped)

• 1/3 cup Methi Leaves (chopped)

• 3 Green Chili (finely chopped)

• ½ Tsp Ginger Garlic Paste

• Few Curry Leaves (chopped)

• ¼ Tsp Crushed Black Pepper

• ½ Tsp Cumin Seeds

• 1 Tsp Crushed Fennel Seeds (coarse)

• ½ Tsp Garam Masala

• Salt to Taste

• 2 Tbsp Coriander Leaves (finely chopped)

• Asafoetida/Hing – a pinch

• 1 Tsp Hot Oil

Directions

• Take chana dal in a bowl, wash it well and soak in enough water for 2 hours.
• Drain the soaked chana dal and reserve 2 tablespoons of it.
• Grind the rest of the chana dal coarsely without adding water. (A coarse texture is key for crispy vadas).
• Transfer the ground chana dal to a bowl.
• Add reserved whole dal, chopped onion, methi leaves, green chili, ginger garlic paste, curry leaves, crushed black pepper, cumin seeds, crushed fennel seeds, garam masala, coriander leaves, salt, hing, hot oil and mix everything well.
• Take a small portion of the mixture and shape it into a round ball, then flatten it into a patty. Repeat for the rest of the mixture.
• Lightly grease the air fryer basket with oil spray.
• Place the vadas in a single layer without overlapping. Spray or brush a little oil on top of each vada.
• Air fry at 350 °F for 15-20 minutes, flipping them halfway through and spraying more oil if needed.
• Cook until they are golden brown and crispy.
• Serve hot with green chutney, coconut chutney or ketchup.
• For Deep Frying vada
• Heat oil in a deep frying pan over medium heat.
• Once the oil is hot, carefully slide the vadas into the oil. Fry in batches, ensuring not to overcrowd the pan.
• Fry until they turn golden brown and crisp, flipping occasionally.
• Drain the vadas on a paper towel to remove excess oil.

Notes

• Soak chana dal for at least 2 hours. This helps achieve the right texture for grinding.
• Do not add water, when grinding the chana dal. Keep the mixture slightly coarse to retain a crunchy texture in the vada.
• A coarse texture is key for crispy vadas.
• Do not forget to leave some whole dal pieces before grinding for added crunch.
• Adjust spice level as per your taste.
• You can skip methi leaves if not available.

If you like this recipe, do not forget to share it with your friends and family!