A common snack that can be enjoyed with any chutney or with tomato ketchup is vadai. For a more spicy version, try adding two pinches of red chilli powder or one teaspoon of black pepper and cumin (coarsely powdered) to the dough before frying.
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nice pic! Looks delicious too. I’m going to try this dish during the week-end.
Thank you for your kind comments. Please try and let me know your feed back.
Hi Kamala madam, i seen your website when i came to india. Nice & great website for good cooking recepies.
I am going to try green gram vada today. i will send the comments. THanks and All the best to you.
Thank you for visiting my site and your kind comments. Please send your feedback on this Vadai.
its really excellent. while tasting no one finds out which it made of. Every one surprised is it made of green gram dhal. tastes excellent.
Thank you for your kind feed back.
looks delicious will be trying it out today
I just made it today and it was excellent..thank you 🙂
Thank you Ann Paul for your feed back.
I tried green gram vada with moong dal and it came out very well. Thank you
Thank you Lakshmi for your feed back.
i try ur mor kuzhambu it was nice
Thank you Hema for the feed back.
What is the secret for a getting a crispy vada?
I am not getting crispy (channa dal vada) vadas. May I know how to get it crispy.
To get crispy vada, you have to grind without adding any water. Soak the dhal and drain the water completely. You can even spread the soaked channa dhal in a tissue paper or on a clean cloth for few minutes so that excess water will be absorbed. Then put it in a mixie and grind coarsely using whipping mode. You can also add a teaspoon of rice flour and make the vadai. You will get crispy vada. If you add more onion, outside of the vada is crispy but inside it will be softer.