Masala Vada | Masala Vadai Recipe

I am very excited as I am posting my first recipe here. Today I am going to show how to make Crunchy Masala Vada. A popular South Indian tea time snack and street food made using chana dal. They are deliciously crunchy on the outside and soft inside. (updating with a new photo and video).

Have you ever tried street stall or restaurant masala vada? It gives you a different taste and extra crunchy feel than what we normally prepare at home. The secret ingredients that are used in street stall vada are mint leaves and sooji. Mint leaves give nice aroma and taste to the vada and sooji helps the vada to stay crispy for a very long time.

Masala Vada is often eaten as snacks or as an accompaniment for another dish.

Enjoy the video of Masala Vada. Subscribe for more videos.

Masala Vada | Masala Vadai Recipe

Print Recipe

A Popular South India tea time snack

• CuisineSouth Indian

Servings	Prep Time
15 vadas	3 hours

Cook Time

20 mins

Servings Prep Time 15 vadas 3 hours

Cook Time 20 mins

Masala Vada | Masala Vadai Recipe Print Recipe A Popular South India tea time snack CuisineSouth Indian Servings Prep Time 15 vadas 3 hours Cook Time 20 mins Servings Prep Time 15 vadas 3 hours Cook Time 20 mins

Ingredients

• 1 cup Chana dal/kadalai paruppu
• 1 tsp Rava/sooji
• 1 tsp Sombu/Fennal seeds
• 1 Onion
• 2 Green chillies
• 3 pods garlic
• 1/2 inch Ginger
• 1/2 inch Cinnamon stick
• 1 Clove
• 1 strand Curry leaves
• 5-6 Mint leaves
• salt to taste
• 2 cups oil to deep fry

Servings: vadas

Instructions

1. Soak Chana dal for 2-3 hours. Meanwhile finely chop onion, green chilies, curry leaves and mint leaves. In a mortar add garlic, ginger, fennel seeds, clove, cinnamon and grind coarsely.

   
2. After soaking, wash chana dal, drain it thoroughly and grind it coarsely. Transfer it to a wide bowl. Add chopped onions, green chilies, pudina, curry leaves, sooji, salt and ground ginger garlic mixture to a bowl.

   
3. Mix all the ingredients thoroughly. Make equally lemon sized balls and wet your palms with water and pat the vadas to flatten the balls.

   
4. Heat oil in a Kadai. Deep fry in medium flame until golden brown. Flip once to fry on the other side. Drain on paper towel.

   

Recipe Notes

• Soak dal for enough time.
• Never add any water while grinding.
• Use whipper mode in mixer while grinding chana dal to get a coarse texture.
• Instead of sooji you can make use of rice flour too.
• You can use dry red chillies instead of green chillies.
• Use only 5 to 6 leaves of mint or else it will give bitter taste.

Share this Recipe

You might also like Medhu Vadai.

Serve Masala Vadai with hot tea.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!