How to make Masala Vada | Steamed Masala Vada | Chana Dal Vada Recipe

how to make masala vada

You would like to know how to make masala vada because it casts a spell on your taste buds. What is more, steamed masala vada comes with a bonus, it is healthy. Get the best of both the worlds, taste plus health, from steamed type chana dal vada, which is another name for masala vada.

Unlike the regular masala vada, which is deep fried, steamed masala vada, has almost no oil. Further, steaming retains more nutrients. These reasons should brighten your interest to find out how to make masala vada by steaming.

Ghee, only 1/2 teaspoon, is also an ingredient of this masala vada recipe. Ghee may reduce any heartburn, which may be caused by the vadas.

Kudos to the chana dal vada recipe, because the cooking steps are few and simple. You can also prepare these vadas quite fast. The exception is the time for soaking the chana and moong dals.

Green leaves, such as dill, coriander, and curry leaves further push up the health value of the masala vada or the chana dal vada.

For festivals like Ugadi and Diwali, make masala vada by steam-cooking to make the lunch menu healthier.

The chana dal and moong dal increase the protein content of the masala vada. For the taste buds, these two dals make this traditional and popular south Indian vegetarian snack tastier.

What would be the main dish for which masala vada, steamed type, would be a perfect side dish? It would be none other than the mavinakayi chitranna or mango rice. The chitranna or lemon rice and this vada, too, have a good fit.

Eat or serve steamed masala vadas, with coconut chutney, preferably when they are hot to get the best of their taste.

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Quantity: 10 vadas


1. Chana dal 1/4 cup
2. Moong dal 1/4 cup
3. Coconut pieces 2-3 tablespoons
4. Dried red chilies 2
5. Ginger 1/4-inch piece
6. Hing few pinches
7. Onion, chopped, 1/4 cup
8. Dill leaves, chopped, 1/4th bunch
9. Coriander leaves, chopped, few sprigs
10. Curry leaves, chopped, 1 sprig
11. Green chilies, chopped, 1-2
12. Ajwain 1/4 teaspoon
13. Ghee 1/2 teaspoon
14. Salt to taste
15. Oil to coat the plates
16. Water about 3 cups

How to make Masala Vada?

how to make masala vada video

1. Wash chana and moong dal twice.

Soak in 1/2 cup of water for 3 hrs.
2. Add coconut, broken red chilies, ginger and hing to a mixer jar.

Grind to a coarse mixture.

Add soaked dals.

Grind to a largely-coarse mixture.
3. Transfer ground mixture to a utensil.

Add all the remaining items, except oil and water.


Add 1 teaspoon of water.

4. Coat idli moulds of idli plates with a few drops of oil.
5. Make big lemon-size ball from the ground mixture.

Flatten the ball and place it on the idli mould.
6. Add about 2-and-1/2 cups of water to an idli cooker.

Bring to boil.

Use pressure cooker, if you don't have the idli cooker.

If you use pressure cooker, do not use the whistle. Instead, cover with a steel cup.
7. Place the idli stand.

Cover the lid.

Cook for about 10 minutes on high flame and 4 minutes on medium flame.

Switch off the stove.
8. Wait for the vadas to cool slightly.

Remove the vadas with a spoon.
9. Steamed masala vada is ready.

how to make masala vada final

TIPS How to make Masala Vada
1. Use mint leaves and small quantities of methi leaves to increase the nutritional value of the steamed masala vadas.