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.
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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
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
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.
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!
Recipe FAQs
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.
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.
This is popularly known as Bengal gram and split chickpeas.
Masala Vada pairs well served with coconut chutney, a hot cup of chai or coffee.
Top Tip
- 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.
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📖 Recipe
Masala Vada Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
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
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.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Priya Srinivasan says
Wow, masala vadai looks delicious! such a tempting snack! Hot Vadais with cup of ginger chai, semme combo !
Poonam bachhav says
We love masala vada and yours look so delicious and inviting ! Great evening snack with some masala chai.
Lata Lala says
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.
Uma Raghupathi says
Thank you, Lata.
Mayuri Patel says
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.
Sandhya Ramakrishnan says
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.
Archana says
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!
Jay says
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.
Uma Raghupathi says
Sure 🙂
veggiesdontbite says
These sound so flavorful! I love crispy little patties like these, and I bet they'd be great with some added veggies. YUM!
Uma Raghupathi says
Thank you 🙂 yes that is true with veggies it tastes very delicious!
Tamar says
What happened to the onion? Does it need to be fried before adding to the mixture?
Uma Raghupathi says
Add onions while mixing it with other ingredients.
Virginia Butters says
These sound so spicy and delicious! I noticed in another comment they can be baked. I'd love to give that a try!
Strength and Sunshine says
These sound delicious! I would totally love these for a light meal!
Uma Raghupathi says
That's good idea!! thank you!
Deb says
In the recipe it says to use split lentils, but under recipe facts it says chick peas...
Uma Raghupathi says
Hi Deb, sorry for the confusion! Use chana dal or split chickpeas. (same lentil)
Amy Katz from Veggies Save The Day says
These look delicious! I wonder if I could make them in my air fryer.
Uma Raghupathi says
Thank you 🙂 I don't know about that. But you can bake them. I hope this will help you 🙂