masala vada recipe | paruppu vadai recipe | masala vadai recipe

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

4.43 from 14 votes
masala vada also known as paruppu vadai or masala vadai is a popular south indian snack made with chana dal.
masala vada
Author:Dassana Amit
Prep Time:2 hrs 15 mins
Cook Time:20 mins
Total Time:2 hrs 35 mins
Course:snacks
Cuisine:south indian
Servings (change the number to scale):7 to 8 vadas
(1 CUP = 250 ML)

INGREDIENTS

to be ground

  • ½ cup chana dal (husked and split bengal gram)
  • 1 dry red chili - deseeded and halved
  • 1 teaspoon fennel seeds
  • ½ teaspoon coriander seeds
  • ¼ teaspoon black pepper

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
  • ½ inch ginger finely chopped or 1 teaspoon chopped ginger
  • 9 to 10 curry leaves - finely chopped
  • 2 to 3 tablespoon chopped coriander leaves
  • 1 pinch asafoetida (hing)
  • salt as required

other ingredients

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

INSTRUCTIONS

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 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 becomes golden and crisp. drain them on kitchen paper towels to remove excess oil.
  • serve the masala vadai hot tomato ketchup or with coconut chutney.

NOTES

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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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

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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