Green Gram Vadai


  • Green Gram – 1 cup
  • Green Chilli – 1 or 2
  • Fresh Ginger – a small piece
  • Onion chopped – two to three tablespoons
  • Asafetida Powder – two pinches
  • Salt – ½ teaspoon or as per taste
  • Oil – for deep frying


  1. Soak green gram for about 5 to 6 hours. Wash well and drain the excess water. Grind it along with green chilli, ginger (chop and add) and salt to a coarse paste. No need to add any water. Remove and add asafetida powder and chopped onion. Mix well.
  2. Heat oil in a kadai. Keep the stove in medium heat. Take a small lemon size dough and flatten it slightly. Put it in the hot oil and fry till it turns golden brown.
  3. Serve with any chutney or with Tomato Ketchup.
  4. Note: If you want more spicy vadai, then add two pinches of red chilli powder or one teaspoon of black pepper and cumin (coarsely powdered) in the dough.


  1. nice pic! Looks delicious too. I’m going to try this dish during the week-end.

  2. 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.

  3. looks delicious will be trying it out today

  4. Hi mam

    I just made it today and it was excellent..thank you 🙂

  5. Hi mam,
    I tried green gram vada with moong dal and it came out very well. Thank you

  6. hi there,

    i try ur mor kuzhambu it was nice

  7. What is the secret for a getting a crispy vada?

  8. jayanthi

    I am not getting crispy (channa dal vada) vadas. May I know how to get it crispy.

    • Hi Jayanthi,

      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.

Leave a Comment

Your email address will not be published. Required fields are marked *