Air fryer recipe · Snacks
Crunchy Chana Dal Vada
Coarse lentil patties studded with ginger and curry leaf, crisp outside and tender within.
- 30 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 310kcal
- 16.6 gprotein
- 52.0 gcarbs
- 5.0 gfat
- 10.4 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chana dal1 cup soaked
- Green chillies2
- Ginger1 inch
- Curry leaves10, chopped
- Fennel seeds1 tsp
Method
Coarse grind the dal
Drain the soaked chana dal well and pulse it to a coarse, gritty paste without any water, leaving a few whole lentils in for bite. Grinding it dry, with no water added, is what gives the vada its crunch rather than a soft, cakey inside.
Season the mix
Fold in the minced ginger, chopped green chillies, curry leaves, fennel seeds and a little salt until evenly spread through. Taste a raw pinch and adjust the salt and heat now, since you cannot fix a bland mix once the vadas are shaped.
Shape the patties
Wet your palms and press the mixture into small flat discs, packing them firmly so they hold together. Keep them on the thin side, as a slim patty crisps all the way through while a thick one stays doughy in the middle.
Oil both sides
Brush or mist each patty on both faces with a little oil so they brown evenly in the dry heat of the basket. Arrange them spaced apart in a single layer, since crowding traps steam and leaves them pale where they touch.
Air-fry to golden
Air-fry the vadas at 190C for 14 minutes, flipping once, until deeply golden and crunchy at the edges. Serve them straight away with coconut or coriander chutney, while the crust is still at its crispest.
