Broccoli Carrot Vada

Recipe for Broccoli Carrot Vada

Preparation time: 1 hour
Cooking time: 20 minutes
Serves: 4-6


  • Bengal Gram Dal – 1 cup
  • Moong dal – 1/4 cup
  • Toor dal – 1/4 cup
  • Broccoli florets – 1 cup (finely chopped or shredded)
  • Carrot – 1/2 cup (grated)
  • Garlic – 4 cloves
  • Ginger – 1″ piece
  • Green Chilies – 3-4 (finely chopped)
  • Fennel seeds – 2 tsp
  • Turmeric powder – 1/8 tsp
  • Asafoetida – 1/8 tsp
  • Curry Leaves – 10 (finely chopped)
  • Salt – to taste
  • Oil – for deep frying


  1. Take all the dals in a vessel and wash it. Soak it in enough water for 1 hour.
  2. Drain the extra water and take it in a mixie or food processor along with ginger, garlic, green chilies, turmeric powder and some salt. Grind it to a coarse mixture without adding any extra water.
  3. Simultaneously, chop the vegetables. I use my food processor to shred the broccoli and carrots very finely. You can also grate it or chop finely using knife.
  4. Take the ground dal mixture in a mixing bowl. Add the shredded vegetables, asafoetida, finely chopped curry leaves and fennel seeds to this. Mix with hands.
  5. Heat oil in a kadai to deep fry the vadais.
  6. Take small portions of the vadai mix and flatten using your palm to give the shape of the vadai.
  7. Drop it in hot oil and fry till golden brown and crispy.

Serving Suggestion

  • Enjoy these crsipy vadas as an evening snack with a cup of masala tea or coffee.
  • It can also be served as a side dish with rice and sambar / rasam.

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