We can make a vada recipe with different pulses but chana dal has its unique flavour.

First, we need to clean and soak dal for an hour so that they can be ground to paste easily.

Make a paste of spice for which put cinnamon sticks, black peppercorns, ginger and garlic pieces, cumin seeds and green chillies in a mixer grinder.

Grind to a coarse paste and add soaked chana dal by discarding water.

Further grind to coarse paste and transfer to mixing bowl.

Add finely sliced onions, salt, coriander leaves, curry leaves and mix well.

Based on the thickness of the batter add rice flour, garam masala powder and little oil.

Mix well so that spices are spread well. Take a small portion of batter and make a round shape and press to form a vada shape.

Similarly, make all masala vada and keep aside.

Meanwhile, heat oil in a pan to deep fry. Before putting vada put a small lump of batter to check the oil temperature.

When oil is ready to deep fry, gently put all masala vada and deep fry on low to medium flame.

Flip to the other side and deep fry till they turn a crisp and brown colour.

Remove from oil and drain excess oil. Transfer to another plate and let them turn mild hot.

Chana dal vada recipe gives crispy texture when cooled and is served best either with coconut chutney or with tomato ketchup.