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    Home » Recipes » Snacks

    Masala Vada Recipe

    Published: February 10, 2021 · Modified: February 10, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 20 Comments

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    Masala Vadas are placed on the white serving tray
    Masala vadas are placed on the white serving tray along with chutney

    Here’s a crunchy snack option your guests will crave for….Masala Vada! It’s a very simple snack recipe, yet tastes heavenly when done right. It can be a standalone snack or a part of a multi-course meal but sure to be a showstopper.

    Masala vadas are placed on the white serving tray along with chutney this recipe
    Jump to:
    • About this recipe
    • Ingredients notes
    • How to make this recipe
    • Recipe FAQs
    • Top tips
    • Related recipes
    • 📖 Recipe

    About this recipe

    What I love about Masala vada: A traditional Indian snack with an element of surprise from the crunchy exterior and the flavors that burst out when you take a bite. 

    You simply cannot stop eating just one. It is a simple recipe and you can also make variations by blending in some vegetables to make them even more refreshing.

    Regardless of how many different snacks you have had, if you have not tried Masala Vada paired with a hot cup of coffee or chai, you are missing a lot! If you hail from south India, you know what I am talking about. This is also known as parrupu vadai in Tamilnadu. 

    Masala vada (a.k.a Paruppu vadai in Tamil Nadu), is usually made with Chana Dal and supporting spices. The dal can be substituted with gram flour too. But if you are using chana dal, there’s a little bit of prep work involved. It needs to soak in water for at least 4 hours to soften up.  

    A crunchy snack such as this one comes in handy when you are looking to entertain your guests with a multi-course meal. Just be sure to plan ahead of time.

    Ingredients notes

    A tray is filled with masala vada ingredients like onions, ginger and chilies
    Masala vada ingredients

    Chana dal or Bengal gram: Chana dal is a split lentil and it available year round. Look for sealed bags with no blemishes. If you are buying it loose from a bin, be sure to wash them well before use. Soak for at least 4 hours for this recipe. 

    Onion: Use red or white onions for this recipe. Finely chopping them helps in getting an even mix. 

    Black pepper and red chili: Use fresh or home ground spices for this recipe. 

    How to make this recipe

    Soaked chana dal is inside the blender

    Soak the Channa dal for 4 or more hours. Drain the water completely. Except for a little bit of the soaked dal, blend the rest of the chana dal without water and make a coarse paste. Mix in the paste with the soaked chana dal. 

    A bowl is with chana dal mixture and spices is on the table

    Add the black pepper, red chili powder, chopped green chilies, grated ginger, chopped onions, chopped curry leaves(optional), salt to taste, and chopped cilantro to the dough and mix well. Make a 2" ball and press gently with your palms to flatten it.

    A pan is filled with hot oil and vada placed over the heat

     In a medium frying pan, deep fry the vadas until you see a golden brown texture. When you drop them in oil, the heat should be on high. Simmer the heat after you drop 4-6 vadas (depending on the pan size) and deep fry them in medium flame until they turn golden brown on both sides. Drain the excess oil in a paper towel. Masala vada is ready!

    Recipe FAQs

    What is masala vada?

    A deep fried delicacy from deep fried chick peas, onions, and herbs.  It also goes by other names such as ‘Masala vada’,  ‘Chana Dal Vada’ or ‘Chattambade’ in different parts of India.

    How do I keep Vada crispy for a long time?

    Store the Masala Vadas in an airtight container for a longer shelf life. You can also freeze them for up to 3 months. Just be sure to reheat them in a microwave before serving.

    What is chana dal called in English?

    This is popularly known as Bengal gram and split chickpeas. 

    How to serve masala vadas?

    Masala Vada pairs well served with coconut chutney, a hot cup of chai or coffee.

    Top tips

    1. If you do not soak for enough time, vada could turn too hard and too crispy. 
    2. As a subtle variation, Rice flour or sooji can be added to make them crisper. 
    3. No need to add excess water while blending the chana dal. 
    4. Green chilies can be replaced with red chilies.
    5. For extra flavor, add chopped garlic and/or mint leaves. 

    Masala vada is placed on the white serving tray
    Crunchy Masala vadai

    Related recipes

    • Homemade Tater Tots (Air Fryer)
    • Buffalo Tofu Air Fryer
    • Watermelon Chaat
    • Masala Peanuts(Air Fryer And Microwave)

    If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest. 

    For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter.

    📖 Recipe

    A white tray is filled with masala vadas and bowl of sauce

    Masala Vada Recipe

    Uma Raghupathi
    Masala Vada is a very simple snack recipe, yet tastes heavenly when done right. It can be a standalone snack or a part of a multi-course meal but sure to be a showstopper.
    5 from 8 votes
    Print Recipe
    Prep Time:10 mins
    Cook Time:30 mins
    Soaking Time:4 hrs
    Total Time:4 hrs 40 mins
    Course :Appetizer
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free, Gluten free, Soy free
    Difficulty :Easy
    Servings 6
    Calories 166 kcal

    Equipment

    • Non Stick Pot

    Ingredients
      

    • 1 ½ cup Channa dal
    • 1 Onion
    • 1 strand curry leaves - optional
    • 2 strand cilantro
    • 1 teaspoon red chili powder
    • 3 teaspoon grated ginger
    • 1 green chili
    • Salt to taste
    • 1 teaspoon black pepper
    • Oil for frying
    Prevent your screen from going dark

    Instructions
     

    • Soak the Chana dal for 4 or more hours. Drain the water completely. Except for a little bit of the soaked dal, blend the rest of the chana dal without water and make a coarse paste. Mix in the paste with the soaked chana dal.
    • Add the black pepper, red chili powder, chopped green chilies, grated ginger, chopped onions, chopped curry leaves(optional), salt to taste, and chopped cilantro to the dough and mix well. Make a 2" ball and press gently with your palms to flatten it.
    • In a medium frying pan, deep fry the vadas until you see a golden brown texture. When you drop them in oil, the heat should be on high. Simmer the heat after you drop 4-6 vadas (depending on the pan size) and deep fry them in medium flame until they turn golden brown on both sides. Drain the excess oil in a paper towel. Masala vada is ready!

    Notes

    • If you do not soak for enough time, vada could turn too hard and too crispy.
    • As a subtle variation, Rice flour or sooji can be added to make them crisper.
    • No need to add excess water while blending the chana dal.
    • Green chilies can be replaced with red chilies.
    • For extra flavor, add chopped garlic and/or mint leaves.
     
     
    Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 166kcal | Carbohydrates: 32g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 64mg | Fiber: 12g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

    UPDATE NOTE: This recipe was originally published in August 2016. It was updated on February 2021, with new photos and text.

    « Dalia Khichdi 
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    Reader Interactions

    Comments

    1. Priya Srinivasan

      February 25, 2021 at 11:21 am

      Wow, masala vadai looks delicious! such a tempting snack! Hot Vadais with cup of ginger chai, semme combo !5 stars

      Reply
    2. Poonam bachhav

      February 19, 2021 at 11:49 pm

      We love masala vada and yours look so delicious and inviting ! Great evening snack with some masala chai.5 stars

      Reply
    3. Lata Lala

      February 18, 2021 at 8:22 am

      As far as I remember eating this masala vada in a South Indian restaurant once, many years ago and the taste still lingers in my mouth.
      Your recipe looks perfect to try it soon. Thank you for sharing.5 stars

      Reply
      • Uma Raghupathi

        February 18, 2021 at 10:02 am

        Thank you, Lata.

        Reply
    4. Mayuri Patel

      February 18, 2021 at 5:29 am

      Your Masala Vada takes me back to the market area of Bangalore near to where I was staying. In the evening, there was a vendor selling masala vada and tea and I just couldn't resist having a few. Love how your vada are so crunchy and the best part is the specks of chana dal. Tempting me to make them as soon possible.5 stars

      Reply
    5. Sandhya Ramakrishnan

      February 17, 2021 at 4:45 pm

      I can eat masala vadai any day and is one of my favorite snacks to make for evening tea. It is such a simple recipe but loaded with flavors. I also love to make it as a side for sambar rice to add a crunch to the meal.5 stars

      Reply
    6. Archana

      February 17, 2021 at 5:36 am

      True if you have not eaten masala vada and chai you have missed a lot in life! Definitely, a yum recipe that we all enjoy. I do not fry often but sometimes it is a treat you should not miss. Right?
      Absolutely yum Uma!5 stars

      Reply
    7. Jay

      February 15, 2021 at 12:29 pm

      Please, please please move on to using an Airfryer. Frying in oil is not healthy and I am sure if you promote air frying of the Indian snacks it will bring more subscribers. Thank you.

      Reply
      • Uma Raghupathi

        February 15, 2021 at 1:24 pm

        Sure 🙂

        Reply
    8. veggiesdontbite

      August 15, 2016 at 12:51 am

      These sound so flavorful! I love crispy little patties like these, and I bet they'd be great with some added veggies. YUM!

      Reply
      • Uma Raghupathi

        August 15, 2016 at 1:27 am

        Thank you 🙂 yes that is true with veggies it tastes very delicious!

        Reply
      • Tamar

        February 15, 2021 at 12:49 am

        What happened to the onion? Does it need to be fried before adding to the mixture?

        Reply
        • Uma Raghupathi

          February 15, 2021 at 1:25 pm

          Add onions while mixing it with other ingredients.

    9. Virginia Butters

      August 12, 2016 at 7:39 pm

      These sound so spicy and delicious! I noticed in another comment they can be baked. I'd love to give that a try!

      Reply
    10. Strength and Sunshine

      August 12, 2016 at 12:25 am

      These sound delicious! I would totally love these for a light meal!

      Reply
      • Uma Raghupathi

        August 12, 2016 at 12:38 am

        That's good idea!! thank you!

        Reply
        • Deb

          February 11, 2021 at 10:26 am

          In the recipe it says to use split lentils, but under recipe facts it says chick peas...

        • Uma Raghupathi

          February 11, 2021 at 10:48 am

          Hi Deb, sorry for the confusion! Use chana dal or split chickpeas. (same lentil)

    11. Amy Katz from Veggies Save The Day

      August 11, 2016 at 9:43 pm

      These look delicious! I wonder if I could make them in my air fryer.

      Reply
      • Uma Raghupathi

        August 12, 2016 at 12:36 am

        Thank you 🙂 I don't know about that. But you can bake them. I hope this will help you 🙂

        Reply

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