Masal Vadai | Masala Vada

Masal Vadai (Masala Vada), a crispy, spicy and yummy snack.  I have seen many of the working persons, in the evening time, they used to go to their Pantry or some fast foods shops and they have these yummy masal vadai with hot tea or coffee. The taste is splendid. The combination of tea/coffee with Masal Vadai is the ultimate snack for a wonderful evening.

Masal Vadai | Masala Vada
Masal Vadai | Masala Vada

There are many variations with respect to the masalas added in the vada. Recently I had Masala Vada in my friends house and it was so scrumptious. Traditionally, I add only fennel seeds along with green chillies and ginger. But from my friend I came to know that she has added even Mint leaves which gives an extra flavour. So I have included some more masalas and it turned to be a mouth-watering snack. Try this crispy Vada and let me know your comments!!!
Masal Vadai | Masala Vada
Masal Vadai | Masala Vada

Preparation Time3 hours
Cooking Time 30 mins


Channa Dal1 Cup **
Raw Rice2 teaspoon
Fennel Seeds1 teaspoon
Green Chillies
Cinnamon Stick1
Ginger1 inch Piece
Mint Leaves10-12
SaltTo Taste
Curry LeavesFew
Coriander Leaves1 tablespoon
OilFor Frying

**1 Cup - 250ml
Masal Vadai | Masala Vada
Masal Vadai | Masala Vada

  1. Soak the channadhal and raw rice in water for 3 hours. We can also add boiling water to channa dal and soak it for 1 hour. After 3 hours, drain the water and add 1/4th of the channa dal to the mixer along with green chilli, ginger, cinnamon stick, cloves, fennel seeds and grind it till the green chillies and ginger are ground nicely

  2. Wash the mint leaves and add it to the mixer and grind it again. Add the remaining dal and give a pulse or two just to get a coarse vada mixture

  3. Take the coarse vada mixture and add salt. To that add chopped curry leaves, coriander leaves and chopped onion and mix well

  4. Heat the oil in the pan and check if the oil is hot enough by adding little dough, when the dough starts rising in the oil then the oil is ready for frying. Take small balls of vada dough and press it in the centre and then gently drop it in the oil and fry the vadai in the oil on the both sides till it becomes crisp and the colour changes to golden brown color. Then remove the crispy vadas from oil and dry the excess oil in a tissue paper and keep it aside.

  5. The crispy, spicy Masal Vadai(Masala Vada) is ready to serve with Chutney and Hot Tea!!!
  6. Masal Vadai | Masala Vada
    Masal Vadai | Masala Vada

Post a Comment

Super delicious. It is long time since I made tbeae scrumptious snack at home!!! You are tempting me with your post!:-)

can we freeze these vadas? If so, how long would they be good?

I am also curious if you can freeze masal vada. If so, is it better to freeze the dough or freeze the cooked vada? Thanks!



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