Masala Vada Recipe

masala vada recipe

Use the masala vada recipe that follows to make crunchy and tasty vadas for special events like festivals and parties. This food, also known as chana dal vada or dal vada, makes a great snack, too, with coffee or tea. Chana dal is the main item you need to make this side dish. This masala vada recipe uses curry and pudina leaves, in addition to dill and coriander leaves, to give an healthy dimension to the masala vadas or dal vadas.

Food Fact
The aroma of pudina / peppermint / mint is said to enhance memory and alertness.1
dill leaves
Dill is rich in, among others, calcium, potassium and Vitamin C.2
curry leaves
Here are just a few of the medicinal benefits of curry leaves:

Curry leaves might prevent obesity.3 These wonder leaves may help in preventing or controlling diabetes.4

If you want to finish making the vadas quickly, prepare large vadas. This type is usually served in restaurants.

masala vada recipe

You can eat the masala vadas / chana dal vadas without any side dish. If you use coconut chutney or pudina chutney and or tomato sauce, however, the taste of the vadas would be on a much higher scale.

Did you know?
A rice dish that has a superb fit with masala vada is chitranna or lemon rice. Enjoy this rice and vada with coconut chutney, and these would make your taste buds happy.

how to make gooseberry juice
Gooseberry juice is said to prevent or control diabetes
You may want to recharge yourself in the morning, everyday, by drinking a glass of gooseberry juice (amla juice), as it is said to be an outstanding health drink.

Quantity: 14-15 Masala vadas


1. Chana dal / kadale bele / kadalai paruppu / chanaga Pappu / Split Bengal gram 1/2 cup
2. Rice flour 1 teaspoon
3. Onion, chopped, 1
4. Ginger, small piece
5. Green chilies 2-3 or to taste
6. Curry, coriander, dill, and pudina or mint leaves - total half-bunch

Read the Benefits of Curry Leaves in the Blog Post
7. Water 1/2 cup
8. Oil
9. Salt to taste

How to make Masala Vada?

video masala vada recipe

1. Wash chana dal. Soak it in 1/2-cup of water for 1 hour.

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Drain the water to a bowl. Use this water for grinding, if required.

Keep aside for 20-30 minutes.

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2. Chop the green chilies and leaves

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3. Add chana dal to a mixer jar.

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Add 1/2 table spoon of onion pieces and 1/2 of green chilies.

Add ginger and salt.

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Grind the items into a coarse paste.

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If you are unable to grind, add little water, which you had used to soak the chana dal, to the jar. Grind again.

If there is chana dal, which is not ground, press them with your fingers or leave them as is.

Transfer to a utensil.

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4. Add chopped onions, green leaves, rice flour and chilies to the ground
mixture. Mix.

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5. Heat 1-2 teaspoons of oil and add it to the masala vada mixture. Mix.

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The masala vada mixture is ready.

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6. Heat oil for deep frying in a kadai.

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7. Make lemon-sized balls from the vada mixture. Keep aside.

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Make balls about double the size of a lemon, if you wish to make bigger-size or fewer vadas.
8. Grease a plastic paper.

Flatten the vada ball to a desired size and thickness.

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The number of flattened balls depends on the quantity of oil and the size of the kadai.
9. Check if the oil is properly heated: Drop a dal-sized ball to the oil. If the ball comes to the surface of the oil immediately, then the oil is hot. Otherwise, heat the oil for some more time.

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Keep the heat to medium.

Carefully and gently drop the flattened vadas, one at a time, into the hot oil.

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Repeat this procedure, depending on the quantity of the oil you are using.

To freely move the spatula, ensure that you do not fry too many vadas at a time.
10. Flip when the color of a masala vada changes.

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Turn the heat to low, when both the sides turn to light golden brown.
11. Fry till the masala vadas become golden brown.

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Remove the vadas from the oil and place them on a paper napkin.

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Masala vada or chana dal vada is ready.

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Serve with coconut chutney or pudina chutney and or tomato sauce.

TIPS Masala Vada Recipe
1. Using more water for grinding results in a mixture that will make the vadas consume more oil, so keep a tab on the quantity of water you use.
2. Try to fry the vadas as soon as you make the masala vada mixture. Otherwise, the vadas will consume more oil.
3. Keep aside 1 teaspoon of soaked chana before grinding.

Add this chana to the ground paste. It makes the chana crunchy.
4. If you like sour-tasting masala vadas or chana dal vadas, add little lemon juice to the vada mixture.