masala vada recipe | paruppu vadai recipe | masala vadai recipe

masala vada also known as paruppu vadai or masala vadai is a popular south indian snack made with chana dal.
4.19 from 11 votes

masala vada recipe with step by step pics. masala vada also called as paruppu vadai or masala vadai are spiced and crunchy fritters made with chana dal or bengal gram. masala vadai are a popular tea time snack in south india.

masala vada recipe, masala vada, masala vadai

i had got requests for masala vadai and it was time i added this favorite south indian snack. usually i prepare the less spiced chana dal vada which has a fewer spices and herbs than this one.

the method of making masala vadai is similar to falafel recipe. instead of ground white chickpeas, chana dal or bengal gram is used here. the spices and herbs added here are also different than what is added in falafel.

in the recipe, i prefer to add both red as well as green chilies. but you can add either of them. if only using dry red chilies, then add two chilies instead of one. in the recipe, you can also add grated coconut and use some tuvar dal (pigeon pea lentils) along with the chana dal.

usually i serve paruppu vadai with our evening tea or coffee and at times with coconut chutney or tomato ketchup.

for more snacks recipes you may like are:

paruppu vadai

4.19 from 11 votes
Prep Time:2 hrs 15 mins
Cook Time:20 mins
Total Time:2 hrs 35 mins
masala vada also known as paruppu vadai or masala vadai is a popular south indian snack made with chana dal.
masala vada
Course:snacks
Cuisine:south indian
Servings:7 to 8 vadas

INGREDIENTS FOR paruppu vadai

(1 CUP = 250 ML)

to be ground

  • ½ cup chana dal (husked and split bengal gram)
  • 1 dry red chili (sookhi lal mirch) - deseeded and halved
  • 1 teaspoon fennel seeds (saunf)
  • ½ teaspoon coriander seeds (sabut dhania)
  • ¼ teaspoon black pepper (sabut kali mirch)

to be added to the ground lentils later

  • 1 small onion, chopped or ¼ cup chopped onion
  • 1 green chili chopped or 1 teaspoon chopped green chilies (hari mirch)
  • ½ inch ginger (adrak) finely chopped or 1 teaspoon chopped ginger
  • 9 to 10 curry leaves (kadi patta) - finely chopped
  • 2 to 3 tablespoon chopped coriander leaves (dhania patta)
  • 1 pinch asafoetida (hing)
  • salt as required

other ingredients

  • oil for frying
  • water for soaking chana dal, as required

HOW TO MAKE paruppu vadai

preparation for masala vada

  • rinse the chana dal for a couple of times in water. 
  • then soak in enough water for 2 hours. for a quicker option, you can heat water and the soak the chana dal for an hour.
  • later, in a grinder, add the following whole spices - 1 dry red chili, deseeded and halved, 1 tsp fennel seeds, 1/2 tsp coriander seeds and 1/4 tsp black pepper. grind the spices coarsely.
  • drain the soaked chana dal very well. then add the chana dal to the grinder jar in which the spices are already there. no need to remove the spices.
  • grind the dal coarsely. some whole chana dal should be there. 
  • no need to add water while grinding. i did not add any water. if you add water, then it becomes difficult to shape the vadais. if you are not able to grind at all, then add 1 to 2 tbsp water and grind.
  • scrape and remove the ground dal in a mixing bowl.
  • add 1/4 cup chopped onion, 1 tsp chopped green chilies, 1 tsp chopped ginger, 8 to 10 curry leaves, finely chopped, 2 to 3 tbsp chopped coriander leaves and a pinch of asafoetida and salt as per taste.
  • mix very well.

shaping and making masala vada

  • shape to medium sized vadas. make medium sized balls and then flatten them. if not able to shape vadai, then add 1 or 2 tbsp of rice flour.
  • heat oil for deep frying in a kadai or pan.
  • on a medium flame heat the oil. 
  • check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily, the oil is hot enough for frying.
  • now carefully slid the masala vada in the hot oil.
  • fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side.
  • fry till the vada become golden and crisp. drain the masala vada on kitchen paper towels to remove excess oil.
  • serve the masala vadai hot tomato ketchup or with coconut chutney.

RECIPE TIPS

the recipe can be doubled too.
to make the vadas gluten free, skip the asafoetida.
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how to make paruppu vadai or masala vada

1. rinse ½ cup chana dal (split bengal gram) for a couple of times in water. then soak in enough water for 2 hours. for a quicker option, you can heat water and the soak the chana dal for an hour.

chana dal for masala vada recipe

2. later, in a grinder, add the following whole spices – 1 dry red chili, deseeded and halved, 1 tsp fennel seeds, ½ tsp coriander seeds and ¼ tsp black pepper.

spices for masala vada recipe

3. grind the spices coarsely.

spices for masala vada recipe

4. drain the soaked chana dal very well. then add the chana dal to the grinder jar in which the spices are already there. no need to remove the spices.

chana dal for masala vada recipe

5. grind the dal coarsely. some whole chana dal should be there. no need to add water while grinding. i did not add any water. if you add water, then its become difficult to shape the vadais. if you are not able to grind at all, then add 2 tbsp water and grind.

grinding dal for masala vada recipe

6. scrape and remove the ground dal in a mixing bowl.

making masala vada recipe

making masala vada

7. add ¼ cup chopped onion, 1 tsp chopped green chilies, 1 tsp chopped ginger, 9 to 10 curry leaves (finely chopped), 2 to 3 tbsp chopped coriander leaves and a pinch of asafoetida and salt as per taste.

spices for masala vada recipe

8. mix very well.

making masala vada recipe

9. shape to medium sized vadas. make medium sized balls and then flatten them. if not able to shape vadais, then add 1 or 2 tbsp of rice flour to the ground lentils to thicken the mix slightly.

shaping masala vada

frying masala vada

10. heat oil for deep frying in a kadai or pan.

oil for masala vada recipe

11. on a medium flame heat the oil. check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily, the oil is hot enough for frying.

frying masala vada recipe

12. now carefully slid the prepared paruppu vadais in the hot oil.

frying masala vada recipe

13. fry masala vada for a couple of minutes and then turn over with a slotted spoon and fry the other side. lower the flame while frying if the oil becomes too hot.

frying masala vada recipe

14. fry till the masala vada become golden and crisp. when the onions on crust of the vadai, look golden, this means the vadai is done.

frying masala vada recipe

15. drain masala vadai on kitchen paper towels to remove excess oil.

masala vada recipe, masala vada

16. serve the masala vada hot tomato ketchup or with coconut chutney.

masala vada recipe, masala vada, masala vadai


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namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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58 comments/reviews

  1. If baking instead of frying do you the what temperature and time limit should be used? I can’t wait to try your recipe. Looks amazing!

  2. Hi- Can you please tell me which is a easy starter to make for a party? I don’t have experience making snack. Thanks!

    • archana, easiest is paneer tikka on stove top or cheese chili toast or even masala corn or corn chaat made with tinned corn. cheese sandwich is also easy to prepare. you can even make sev puri or dahi papdi chaat or bhel puri or dahi batata puri. except the green chutney, the sweet tamarind chutney can be purchased from outside. even red chili garlic chutney can be purchased. all the recipes are posted on website.

      • Hi.. Thank you so much! I am planning to make 100 masala vada for the party. Can you please tell me how much spices and chana dal to use to make 100 masala vadas?

      • welcome archana. in the recipe card, under the heading of servings, just increase the number to 100 or type 100 and in the ingredient section, it will automatically calculate the quantities for 100 vadas. hope this helps. the spices you can round up and come to the closest figure.

        for 100 masala vadas, you can use:
        7 cups chana dal,
        12 to 14 dry red chilies,
        14 teaspoons (about 4.5 tablespoons) fennel seeds,
        7 teaspoon coriander seeds,
        3 to 4 teaspoons black pepper
        14 to 15 small onions,
        12 to 14 green chilies,
        7 inches ginger (include various size of ginger roots) or about 4.5 to 5 tablespoons chopped ginger,
        11 to 12 curry leaf sprigs, and
        3/4th to 1 teaspoon asafoetida (hing).

      • Thank you very much! I just made 10 vadas today. Vadas were hard and crunchy. I had soaked chana dal for 2 hrs. It was difficult to shape so I added few spoons or rice flour and managed to get better shape. Can you please tell why vadas tasted hard and crunchy.

      • archana, spread some oil or a bit of water on your palms before shaping. addition of rice flour and sooji is good if it is in less amounts. too much makes the fried snack hard. telling you this from my personal experience. so whenever adding rice flour or sooji, add less just enough to bind. do not add more. makes the fried snack hard and dense. while grinding add very less water or no water while grinding. if there is more water, then it becomes difficult to shape the vadas. in case you add more water, then instead of shaping in vadas, fry them like pakoras. drop spoonfuls of batter in the oil and fry like pakoras. you will get tasty chana dal pakoras.

  3. Hi, I made this vadas by adding grated coconut as we don’t eat onion & garlic & the vadas turned out very tasty. Everyone just loved the vadas. Thank you so much for sharing this recipe as your recipes are always easy & best to make.

  4. Respected Ma’am, I tried this vadas without mixing onion as we don’t eat onion and garlic. I made little variation by adding fresh grated cocunut and little baking soda. The vadas turned out to be very tasty and soft. Thank you very much.

    • you can do so. just let the mixture come to a room temperature and then fry. but what i have noticed with mixtures or chana dal or besan batters kept in the fridge, is that the taste changes after 1 or 2 days. so here too the taste will change.

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