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masala vada recipe | masala vadai | South Indian snack | South Indian masala vada |

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Tarla Dalal

 13 January, 2025

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About Masala Vadas, South Indian Masala Vadas, Vadai Recipe down arrow
Ingredients down arrow
Methods down arrow
Like masala vada recipe down arrow
What is masala vada made of? down arrow
How to make the mixture down arrow
How to make masala vada down arrow
Pro tips to make masala vada down arrow
Nutrient values down arrow

masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with 27 amazing images.

masala vada recipe is an all-time favourite evening snack across Tamil Nadu. It is enjoyed hot with coconut chutney and a cup of tea or coffee. Learn how to make masala vada recipe | masala vadai | South Indian snack | South Indian masala vada |

masala dal vada, also known as Paruppu Vada in South India, is a popular deep-fried snack made from a batter of ground chana dal (split chickpeas). The batter is seasoned with fennel, ginger, curry leaves and green chillies, then shaped into small patties and deep-fried until golden brown and crispy. These savory fritters are typically served hot with coconut chutney or Sambar, making them a perfect tea-time snack or appetizer.

The key to making delicious masala dal vada lies in the preparation of the batter. The chana dal is soaked for a few hours, then ground coarsely to retain some texture. The addition of chopped onions, green chilies, and fresh coriander leaves enhances the flavor and aroma of the fritters. Deep-frying the vadas in hot oil ensures they are evenly cooked and develop a crisp exterior while remaining soft and fluffy inside.

pro tips to make masala vada: 1. Soak the chana dal for 2 hours. Over-soaking can lead to soggy vadas. 2. Drain the lentils thoroughly before grinding. Excess water can make the batter too runny. Blend the mixture without using any water. 3. Slightly wet your hands before shaping to avoid the batter sticking. 4. You can experiment by adding mint leaves to the mixture for a refreshing aroma and flavour.

Enjoy masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with detailed step by step photos.

 

Masala Vadas, South Indian Masala Vadas, Vadai Recipe recipe - How to make Masala Vadas, South Indian Masala Vadas, Vadai Recipe

Tags

Preparation Time

15 Mins

Cooking Time

25 Mins

Total Time

40 Mins

Makes

16 vadas

Ingredients

Method

For masala vadas
 

  1. To make masala vada recipe, soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside.
  2. Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside.
  3. Blend the remaining chana dal, fennel seeds and kashmiri dry red chillies in a mixer to a coarse mixture without using any water.
  4. Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well.
  5. Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
  6. Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  7. Serve the masala vadas immediately.

Masala Vadas, South Indian Masala Vadas, Vadai Recipe recipe with step by step photos

like masala vada recipe

 

    1. masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | then do try other south Indian vada recipe also: 
what is masala vada made of?

 

    1. See the below image of list of ingredients for making masala vada recipe. 
how to make the mixture

 

    1. To make masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Chana dal forms the primary ingredient, It's soaked and ground to create a coarse paste, which acts as the base for the vada mixture.
    2. Drain and keep aside.
    3. Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside.
    4. Transfer the remaining chana dal in a mixer jar. 
    5. Add 1 tsp fennel seeds (saunf). Fennel seeds add a unique flavor and aroma to masala dal vada. Their slightly sweet and aniseed-like taste complements the savory notes of the other spices and lentils.
    6. Add 1 whole dry kashmiri red chillies , broken into pieces. Kashmiri red chili powder adds a vibrant red color and a mild, smoky heat to masala dal vada.
    7. Blend to a coarse mixture without using any water.
    8. Transfer the mixture into a deep bowl.
    9. Add 1/2 cup chopped onions. When cooked, onions become soft and slightly sweet, adding a pleasant textural contrast to the crispy exterior and the soft lentil interior of the vada.
    10. Add 1/2 tsp ginger (adrak) paste. Ginger paste adds a warm, pungent flavor and aroma to masala dal vada. It also helps to balance the richness of the lentils and spices.
    11. Add 2 tbsp chopped coriander (dhania). Chopped coriander in masala dal vada adds a burst of fresh, zesty flavor and a vibrant green color.
    12. Add 1 tsp finely chopped green chillies. Green chillies add a spicy kick and a touch of heat to masala dal vada.
    13. Add 1 tbsp chopped curry leaves (kadi patta). Chopped curry leaves add a unique flavor and aroma to masala dal vada.
    14. Add 1/4 tsp asafoetida (hing).
    15. Add salt to taste.
    16. Add the soaked chana dal.
    17. Mix well.
how to make masala vada

 

    1. Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
    2. Heat the oil in a deep non-stick kadhai.
    3. Deep-fry, a few vadas at a time on a medium flame.
    4. Till they turn golden brown in colour from all the sides.
    5. Drain on an absorbent paper.
    6. Serve masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | immediately with coconut chutney.
pro tips to make masala vada

 

    1. Soak the chana dal for 2 hours. Over-soaking can lead to soggy vadas.
    2. Drain the lentils thoroughly before grinding. Excess water can make the batter too runny. Blend the mixture without using any water.
    3. Slightly wet your hands before shaping to avoid the batter sticking.
    4. You can experiment adding mint leaves to the mixture for a refreshing aroma and flavour. 
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per vada
Energy99 cal
Protein2.7 g
Carbohydrates8 g
Fiber2 g
Fat6.3 g
Cholesterol0 mg
Sodium9.5 mg

Click here to view Calories for Masala Vadas, South Indian Masala Vadas, Vadai Recipe

The Nutrient info is complete

Your Rating*

user
Rita Chopra.

March 13, 2025, midnight

It was simply excellent....!!!!!!!

5 
user
Alpa Modi

March 13, 2025, midnight

5 
user
Asari

March 13, 2025, midnight

Masala vada.. a flavourful mix of all the spices.. And crispy from outside.. perfect snack with hot cup of tea..

5 
user
Dalesh Neelam momaya

March 13, 2025, midnight

Very taste recipe...I make it very often and add palak and small quantity of cabbage to enhance the the quality and health content of the food

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Dalesh, We are very happy to loved the recipe. Do try more and more recipes and let us know how you enjoyed htem. Happy Cooking !!

user
M.Raguwaran

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Raguwaran , we are delighted you loved the Masala Vadas recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
Jayashree Ganesh

March 13, 2025, midnight

Dear Tarla Mam, We tried your south Indian masala vada at home today as per your ingredients list and the masala vada turned out very well and crispy accompanied by coconut chutney. Thanks for the wonderful recipe my family loved it.

5 
user
Tarla Dalal

March 13, 2025, midnight

Jayshree thanks for the feedback !!! keep reviewing recipes you loved.

user
Ace

March 13, 2025, midnight

5 
user

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