Masala vada (chana dal vada/lentils fritters) is a classic South Indian tea time snack cooked with chana dal, onion, spices, and herbs. This vegan and gluten-free vada is perfect for festivals and special occasions.
Masala vada is made by coarsely grinding soaked chana dal with spices then adding onions and herbs to the dough. Then, the dough is shaped into small discs and deep-fried.
It is also known as paruppu vadai in some parts of India. It is a popular street food which is served in restaurants with chutney.
These lentil fritters are usually served as a tea time snack, but they're also served as part of a meal with Lemon rice, Coconut rice, Pulihora recipe and Zarda rice.
Ingredients
- Chana dal/split chickpea lentils
- Garlic cloves
- Ginger
- Green chillies
- Dry red chillies
- Cumin seeds
- Onion
- Curry leaves
- Coriander leaves
- Salt to taste
- Oil for deep frying
For the details of the exact quantities of each ingredient, check the recipe card below.
How to make masala vada
- Wash the chana dal several times with water until it is clear. Then soak the dal in water for 2 hours and then drain the water completely from the dal - there shouldn't be any water in the dal.
2. Add green chillies, dry red chillies, garlic and ginger to a blender. Then, take 2 tablespoons of the soaked dal and keep it aside. Now add the remaining dal to the blender and grind it into a coarse mixture.
3. Transfer the mixture into a bowl; add chopped onion, salt, cumin seeds, coriander leaves, curry leaves and the remaining soaked dal which we kept aside before.
4. Mix together all ingredients into a binding mixture. To check, take a small portion of the mixture and make a vada. The mixture should hold its shape and should not fall apart.
How to make vada
5. Divide the mixture into equal portions and take a small portion into your palm to press it slightly to form a disc shape. Heat a frying pan with enough oil for deep frying the fritters.
6. Drop the fritters carefully into the oil and fry on a medium flame for 2-3 minutes turning both sides or until they turn into golden brown colour.
7. Transfer the cooked fritters onto a kitchen towel to absorb excess oil.
Hint: While grinding the soaked dal, don't add any water. The mixture should hold the shape, if not grind again for few seconds.
Top tips to make masala vada
- Soak the dal for a minimum of 2 hours in water. After that, drain the water completely to get perfect fritters.
- Grind the soaked dal coarsly and don't add any water at all. If the dough has a lot of moisture that means they won't be crispy.
- Deep fry them on medium flame and don't over crowd the pan.
Notes:
Adjust the green chillies and dry red chillies according to your taste.
Don't forget to add coriander leaves and ginger.
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Masala vada (chana dal vada/lentils fritters) is a traditional South Indian teatime snack prepared with chana dal, onion, spices, and herbs.It's gluten-free and vegan.
- 1 Cup Chana dal/split chickpea lenthil
- 2 Garlic cloves
- ½ inch Ginger
- 2 or 3 Green chillies
- 2 Dry red chillies
- 1 teaspoon Cumin seeds
- 1 Onion (chopped,medium size)
- Curry leaves a few
- Coriander leaves a handful
- Salt to taste
- Oil for deep frying
-
Wash the chana dal several times with water until it is clear. Then soak the dal in water for 2 hours and then drain the water completely from the dal - there shouldn't be any water in the dal.
-
Add green chillies, dry red chillies, garlic and ginger to a blender. Then, take 2 tablespoons of the soaked dal and keep it aside. Now add the remaining dal to the blender and grind it into a coarse mixture.
-
Transfer the mixture into a bowl; add chopped onion, salt, cumin seeds, coriander leaves, curry leaves and the remaining soaked dal which we kept aside before.
-
Mix together all ingredients into a binding mixture. To check, take a small portion of the mixture and make a vada. The mixture should hold its shape and should not fall apart.
-
Divide the mixture into equal portions and take a small portion into your palm to press it slightly to form a disc shape. Heat a frying pan with enough oil for deep frying the fritters
-
Drop the fritters carefully into the oil and fry on a medium flame for 2-3 minutes, turning both sides or until they turn into golden brown colour.
-
Transfer the cooked fritters onto a kitchen towel to absorb excess oil. Serve them hot with chutney or tomato kethup.
- Adjust the green chillies and dry red chillies according to your taste.
- Don't forget to add the spices, coriander leaves and ginger.
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