Chana Dal Vada | Split Chickpea Cutlet

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Vada – a South Indian alternative version to the cutlet or patty. They are savory, crunchy, and an absolute favorite for a tea-time snack. The Chana Daal Vada uses split chickpeas as its main ingredient. There are numerous types and combinations of ingredients when it comes to Vada. That’s one of the reasons it grew popular across different regions in India. Because you’ll always find a Vada that suits your taste.

Recipe Facts



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What are the other alternatives for Chana dal or chickpeas as a main ingredient?

Medu vada, potato vada, sabudana vada are all alternatives and types of vadas.

Which oil can be best used to fry the vada or cutlet?

Mustard oil would be a great healthy option, you may also use normal sunflower oil if that’s available.

What is a good dip that goes along with Chana Dal vada?

Chutney (spicy coconut sauce), sambar (vegetable curry), and plain old tomato ketchup are all great dips for chickpeas cutlet There are plenty more you can try making with your own ingredients.

Recipe Card

Chana Daal Vada

Recipe by Side Dish, Snack, AppetizerCuisine: IndianDifficulty: Medium


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Crispy and crunchy outlet with a delicious and tender inlet these chana dal vada are so delicious snacks for your tea time.


  • Preparing the course Chana Paste
  • 1 cup Chana daal soaked

  • 7 pc Curry leaves dry

  • 1/2 inch Ginger

  • 1 pc Dry red chili

  • Preparing Chana Daal Vada
  • 1 tsp Salt

  • 1 pc Onion

  • 2 pc Green chili

  • 1/4 cup Coriander leaves

  • 1 tbsp Green onion

  • 1/4 tsp Garam masala powder

  • 1 tsp Cumin seeds

  • 1 tsp Coriander seeds

  • 1/4 tsp Black pepper powder

  • 2 tbsp Rice flour

  • 1 tbsp Lemon juice

  • 2 tsp Cooking oil


  • Preparing the course Chana Paste
  • Into a grinder, take soaked split chickpea lentil 1 cup (soaked overnight) – grind it slightly to make a coarse paste.
  • Into the same grinder with partially ground split chickpea lentils, add dry curry leaves 7 pc, ginger 1/2 inch, dry red chili 1 pc – grind the mixture – take out the course paste into a large bowl.
  • Preparing Chana Daal Vada
  • Into the bowl of ground course chana daal paste, add chopped onion 1 pc, chopped green chili 2 pc, freshly chopped coriander 1/4 cup, chopped green onion 1 tbsp, salt 1 tsp, garam masala powder 1/4 tsp, crushed cumin seeds 1 tsp, crushed coriander seeds 1 tsp, black pepper powder 1/4 tsp, lemon juice 1 tbsp, rice flour 2 tbsp, cooking oil 2 tsp – mix everything properly.
  • Grease your palm with some cooking oil and start making the Vada-cutlet shapes from the mixture (a big spoonful of the mixture usually forms the proper size and shape for the cutlet or Vada)
  • Prepare all the Vada and keep aside for frying.
  • Once the Vada/Cutlets are prepared – take some cooking oil in a wok or frypan for deep frying these Vadas.
  • Preheat the oil before adding the Vada on high heat and fry each side for 8-10 minutes till it becomes brownish on medium to high heat.
  • When it’s crispy and brownish – Take out the Vada into a kitchen towel!

Recipe Video


  • Soak the chana daal(split chickpea lentil) overnight or 5 – 6 hours before grinding it.
  • You can give any shape to the Vada.
  • Do not grind the chana daal into a thin paste.

Nutrition Facts

Nutrition Facts

5 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 4.5g 7%
    • Saturated Fat 0.6g 3%
  • Sodium 490mg 21%
  • Amount Per Serving% Daily Value *
  • Potassium 418mg 12%
  • Total Carbohydrate 30.7g 11%
    • Dietary Fiber 7.8g 32%
    • Sugars 5.5g
  • Protein 8.4g 17%
  • Calcium 4%
  • Iron 17%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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