masala vada recipe, how to make masala vada | masala vadai recipe

masala vada recipe, masala vada, masala vadai

masala vada recipe with step by step pics – south indian spiced and crunchy fritters made with chana dal or bengal gram.

i had got requests for masala vadai and it was time i added this favorite south indian snack. usually i prepare the less spiced chana dal vada which has a fewer spices and herbs than this one. you can also check this chana dal veg vadai recipe.

the method of preparing masala vadai is similar to falafel. instead of ground white chickpeas, chana dal or bengal gram is used here. the spices and herbs added here are also different than what is added in falafel.

in the recipe, i prefer to add both red as well as green chilies. but you can add either of them. if only using dry red chilies, then add two chilies instead of one. in the recipe, you can also add grated coconut and use some tuvar dal (pigeon pea lentils) along with the chana dal.

usually i serve masala vada with our evening tea or coffee and at times with coconut chutney or tomato ketchup.

if you are looking for more snacks recipes then do check medu vada, cabbage vada, moong urad dal vada, aloo bondaroasted chana dal chutney and no onion no garlic medu vada recipe.

masala vada recipe below:

masala vada recipe

masala vada recipe

masala vada recipe – popular spiced south indian snack made with chana dal.


the recipe can be doubled too.
to make the vadas gluten free, skip the asafoetida.


lets start step by step masala vada recipe:

1. rinse ½ cup chana dal (split bengal gram) for a couple of times in water. then soak in enough water for 2 hours. for a quicker option, you can heat water and the soak the chana dal for an hour.

chana dal for masala vada recipe

2. later, in a grinder, add the following whole spices – 1 dry red chili, deseeded and halved, 1 tsp fennel seeds, ½ tsp coriander seeds and ¼ tsp black pepper.

spices for masala vada recipe

3. grind the spices coarsely.

spices for masala vada recipe

4. drain the soaked chana dal very well. then add the chana dal to the grinder jar in which the spices are already there. no need to remove the spices.

chana dal for masala vada recipe

5. grind the dal coarsely. some whole chana dal should be there. no need to add water while grinding. i did not add any water. if you add water, then its become difficult to shape the vadais. if you are not able to grind at all, then add 2 tbsp water and grind.

grinding dal for masala vada recipe

6. scrape and remove the ground dal in a mixing bowl.

making masala vada recipe

7. add ¼ cup chopped onion, 1 tsp chopped green chilies, 1 tsp chopped ginger, 9 to 10 curry leaves (finely chopped), 2 to 3 tbsp chopped coriander leaves and a pinch of asafoetida and salt as per taste.

spices for masala vada recipe

8. mix very well.

making masala vada recipe

9. shape to medium sized vadas. make medium sized balls and then flatten them. if not able to shape vadais, then add 1 or 2 tbsp of rice flour to the ground lentils to thicken the mix slightly.

shaping masala vada

10. heat oil for deep frying in a kadai or pan.

oil for masala vada recipe

11. on a medium flame heat the oil. check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily, the oil is hot enough for frying.

frying masala vada recipe

12. now carefully slid the prepared vadas in the hot oil.

frying masala vada recipe

13. fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. lower the flame while frying if the oil becomes too hot.

frying masala vada recipe

14. fry till the masala vadas become golden and crisp. when the onions on crust of the vadai, look golden, this means the vadai is done.

frying masala vada recipe

15. drain masala vadai on kitchen paper towels to remove excess oil.

masala vada recipe, masala vada

16. serve the masala vadai hot tomato ketchup or with coconut chutney.

masala vada recipe, masala vada, masala vadai


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