Masala Vada
Crispy, crunchy fritters made from coarsely ground chana dal and fragrant spices. This popular South Indian tea-time snack is savory, spicy, and incredibly addictive, perfect with a cup of chai. Note: This recipe requires 2 hours of soaking time for the dal, which is not included in the prep time.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Soak and Prepare the Dal
- b.Rinse the chana dal under running water until the water runs clear.
- c.Soak the dal in ample water for 2 hours. Do not over-soak, as it can make the vadas oily.
- d.After 2 hours, drain the water completely using a colander. Let it sit for 10-15 minutes to ensure all excess water has been removed.
- e.Set aside 2 tablespoons of the soaked dal. This will be added later to give the vadas a crunchy texture.
- 2
Step 2
- a.Grind the Vada Mixture
- b.In a food processor or grinder jar, add the remaining drained dal, chopped ginger, garlic cloves, dried red chilies, and fennel seeds.
- c.Pulse 4-5 times without adding any water. The mixture must be coarse and thick, not a smooth paste. Scrape the sides and pulse again if needed.
- d.A coarse, grainy texture is essential for crispy vadas.
- 3
Step 3
- a.Combine All Ingredients
- b.Transfer the ground dal mixture to a large mixing bowl.
- c.Add the reserved 2 tablespoons of whole soaked dal, finely chopped onion, green chilies, curry leaves, coriander leaves, hing, and salt.
- d.Mix everything gently with your hands until just combined. Do not knead or overmix the mixture.
- 4
Step 4
- a.Shape the Vadas
- b.Lightly grease your palms with oil.
- c.Take a small, lemon-sized portion of the mixture and roll it into a ball.
- d.Gently flatten the ball between your palms to form a disc about 2 inches in diameter and 1/3 inch thick. Ensure the edges are not too thin.
- e.Repeat with the remaining mixture, arranging the shaped vadas on a plate.
- 5
Step 5
- a.Deep Fry the Vadas
- b.Heat oil in a kadai or deep pan over a medium flame. To check if the oil is ready, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface steadily.
- c.Carefully slide 4-5 vadas into the hot oil, one by one. Do not overcrowd the pan.
- d.Fry for 3-4 minutes on one side until it turns golden brown. Then, flip and fry the other side for another 3-4 minutes until deep golden brown and crisp all over.
- e.Maintain a consistent medium heat to ensure the vadas cook evenly from the inside.
- 6
Step 6
- a.Drain and Serve
- b.Once cooked, remove the vadas from the oil using a slotted spoon, letting the excess oil drip back.
- c.Place them on a wire rack or a plate lined with paper towels to absorb any remaining oil.
- d.Serve hot and crispy with coconut chutney, mint chutney, or a simple cup of tea.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to crispy vadas is a coarse mixture with no excess water. Ensure the dal is drained thoroughly.
- 2Do not add any water while grinding the dal. The moisture from the soaked dal is sufficient.
- 3If your vada mixture feels too loose and won't hold its shape, add 1-2 tablespoons of rice flour to help bind it.
- 4Always fry on a medium flame. Frying on high heat will brown the outside quickly while the inside remains raw. Frying on low heat will make the vadas absorb too much oil.
- 5The addition of whole soaked dal in the final mixture provides an extra crunchy texture to the vadas.
- 6Masala Vadas are best enjoyed immediately after frying to experience their maximum crispiness.
Adapt it for your goals.
Herb Variation
Add 2 tablespoons of finely chopped dill leaves (sabsige soppu) or mint leaves to the mixture for a different flavor profile, popular in Karnataka.
Vegetable AdditionVegetable Addition
Incorporate 1/4 cup of finely chopped spinach, grated carrots, or shredded cabbage into the vada mixture for added nutrition and texture.
Dal VariationDal Variation
Prepare the vadas using a mix of dals, such as half chana dal and half toor dal (split pigeon peas), for a slightly different taste and texture.
Air Fryer MethodAir Fryer Method
For a lower-oil version, shape the vadas, brush them lightly with oil, and air fry at 180°C (350°F) for 15-20 minutes, flipping halfway through, until golden and crisp.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is an excellent source of protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
High in Dietary Fiber
The lentils provide a significant amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, helps maintain bowel health, and can assist in managing blood sugar levels.
Aids Digestion
Spices like fennel seeds and hing (asafoetida) are traditionally known for their carminative properties, which can help improve digestion, reduce gas, and prevent bloating.
Frequently asked questions
Masala Vada is a deep-fried snack, which makes it high in calories and fat. However, the base ingredient, chana dal, is a good source of plant-based protein and dietary fiber. It is best enjoyed in moderation as part of a balanced diet.