Loading...
Crispy, savory fritters made from coarsely ground chana dal and fragrant spices. This popular South Indian tea-time snack is crunchy on the outside, soft on the inside, and perfect with a cup of chai.
For 4 servings
Soak and Drain the Dal
Grind the Batter Coarsely
Prepare the Vada Mixture
Crispy, savory fritters made from coarsely ground chana dal and fragrant spices. This popular South Indian tea-time snack is crunchy on the outside, soft on the inside, and perfect with a cup of chai.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 339.11 calories per serving with 10.63g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Shape the Vadais
Deep Fry to Perfection
Serve
Add 2 tablespoons of finely chopped dill leaves (sabbasige soppu) or mint leaves along with the coriander for a different flavor profile, common in Karnataka-style Masala Vadai.
For extra heat, add 1/2 teaspoon of red chili powder or a few coarsely crushed black peppercorns to the mixture.
You can make this vada with a mix of dals. Try using 3/4 cup chana dal and 1/4 cup toor dal (split pigeon peas) for a slightly different texture.
Chana dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content from the lentils aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Spices like fennel seeds, ginger, and asafoetida are traditionally known for their digestive properties, helping to reduce bloating and indigestion.
Masala Vadai is a deep-fried snack, so it should be consumed in moderation. However, its main ingredient, chana dal, is a good source of plant-based protein and fiber. Baking or air-frying can be a healthier alternative to deep-frying.
A serving of four Masala Vadais (approximately 110g) contains around 250-300 calories, primarily from the dal and the oil absorbed during frying.
Vadais can become oily for a few reasons: the dal was not drained properly, the batter was too smooth, or the oil temperature was too low. Ensure the dal is very dry and the oil is at a consistent medium heat.
Yes, you can. Preheat your air fryer to 180°C (350°F). Brush or spray the shaped vadais with a little oil and air fry for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be slightly different from the deep-fried version but still delicious.
This usually happens if the batter is too loose or not coarse enough. The coarse texture helps bind the vada. If the problem persists, add 1-2 tablespoons of rice flour to the mixture to help it bind better.
Yes, you can prepare the mixture (without salt) and refrigerate it in an airtight container for up to 24 hours. Add salt just before you are ready to fry, as salt releases moisture from the onions and can make the batter watery.
This recipe goes great with these complete meals
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
