Go Back
–+ servings
Masal Vada | Masala Vadai
Print Recipe
4.31 from 13 votes

Masal Vadai (Masala Vada)

Masal Vadai (Masala Vada) is a very popular and famous snack in Southern India, especially in Tamilnadu. Whether it is a Street Side shop or a popular 5-Star Restaurant, this Masala Vada is surely one in their Menu list. Masala Vada is a crispy and crunchy vada made with Bengal Gram (Chana dal / Kadalaparuppu) as the main ingreident along with aroma rich spices. The spices we add really brings a nice flavor and makes us to have more and more of this vada.
Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Snacks
Cuisine: India, Tamilnadu
Servings: 12 Masal Vada
Calories: 100kcal
Author: Sowmya Venkatachalam

Equipment

  • Mixer Grinder
  • Heavy Bottomed Pan

Ingredients

  • 1 cup Channa Dal 1 cup =250 ml
  • 2 teaspoon Raw Rice
  • 1 teaspoon Fennel Seeds
  • 4 nos Red Chili
  • 3 nos Green Chilies
  • 2 inch Cinnamon Stick
  • 1 nos Onion finely chopped
  • 1 inch Ginger
  • 2 nos Garlic
  • 10 nos Mint Leaves
  • 1½ teaspoon Salt Adjust to your taste
  • 1 sprig Curry Leaves
  • 1 handful Coriander Leaves
  • 200 ml Cooking Oil for frying

Instructions

  • 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 Take 1 handful of soaked dal and rice separately in a bowl. Add rest of the soaked channa dal to the mixer along with green chilli, ginger, cinnamon stick, cloves, fennel seeds and grind it till the green chillies and ginger.
  • Take the coarse vada mixture and add the reserved soaked dal along with salt.
  • To that add chopped curry leaves, coriander leaves, mint leaves and chopped onion.
  • Mix well. Now vada mixture is ready.
  • 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 shape it like vada
  • Gently drop the shaped vada 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.
  • The crispy, spicy Masal Vadai(Masala Vada) is ready to serve with Chutney and Hot Tea!!!

Video

Notes

  1. Do not add water while grinding. We need coarse paste not smooth.
  2. Always keep the flame in medium or low-medium while frying the vada. If we keep the flame high, the vadas turn dark brown but will be crispier only for little time and then become so chewy
  3. We can keep the vada mixture in refrigerator for atleast 15 mins that will help to get even more crispier vada

Nutrition

Serving: 1piece | Calories: 100kcal | Carbohydrates: 18g | Protein: 4g | Saturated Fat: 4g