This crispy masala vada recipe is a very delicious and perfect weekend breakfast with South Indian special coconut chutney and sambhar. You can also serve it for your evening snacks with tomato ketchup or schezwan chutney. Generally, only chana dal is used to make this paruppu vadai, but you can use other lentils like moong dal, urad dal, etc etc.

Other main ingredients which contributes to its taste in this masala vadai recipe are onions, some spices, and curry leaves. These chana vada are disk or pattie shaped yummy snacks which can also be enjoyed with hot filter coffee tr tea. You can give any shape to your chana vada. I like the original disk shape for my vada so I gave them this shape.

I like deep fried items a lot. So, I majorily cook deep fried items on my weekends. At my house, you will find many different kinds of fryums available. Everytime I see something new, I buy them. These fryums doesn’t have an expiry date so I store and keep them in bulk.

It is a very popular South Indian tea time snack. These crunchy fritters are made from bengal gram (chana dal) and split chickpeas. While grinding the chana dal and the other soaked lentils, do not ground it into fine paste. Give them a coarse paste so that some hard chala dal pieces are left while giving them their shape.

When you have finished this masala vada recipe, serve them immediately or else it won’t taste good when it comes to room temperature.

Recipe with detailed ingredients and steps are provided in the recipe card below. You can also print this recipe from the button provided in the recipe card.

You can also try our other breakfast recipes like,

1. Bread Pakoda

2. Kuzhi Paniyaram

3. Methi Khakhra

4. Homemade Pizza without Oven

5. Kachhi Dabeli Recipe

6. Maharashtrian Poha

Masala Vada Recipe | Chana Dal Vada

To make this masala vadai recipe, you would need,

• Chana Dal (Split Bengal Gram)
• Fennel Seeds
• Dry Red Chili
• Coriander Seeds
• Black Pepper
• Green Chili
• Onion
• Salt
• Ginger
• Asafoetida
• Curry Leaves
• Oil

– In a bowl, take the chana dal and rinse thoroughly for 3 to 4 times. Then, Soak the rinsed chana dal in water for almost 2 hours.

– After the soaking process is complete i.e. after 2 hours, add the Fennel Seeds (Saunf), Dry Red Chili (remove the seeds), Black pepper, and Coriander Powder in a grinder jar and grind them into a coarse powder.

– Now, drain the chana dal well and add it in the same jar along with the spices powder. Grind them again coarsely, but keep some pieces of whole chana dal.

– Your masala vadai paste is ready. Add ¼ chopped onion, 1 tsp green chili chopped, 1 tsp ginger, curry leaves (chopped), coriander leaves (chopped), and a pinch of asafoetida and salt to the dry batter and mix well.

– Start shaping the thick paste in the form of vada (flat oval shape). Due to the moisture content, the batter will form any shape that you wish for.

– Make medium sized vadas. Shape them into medium-sized balls and then flatten them in between your palms.  Take a Kadhai, add oil to deep fry the vadas. Heat it on a high flame.

Now, as soon as the kadhai is hot, bring the flame on low, slowly slide the vadai in the oil and fry them for some minutes, or until the vadas turn slightly golden.

– Serve them hot with ketchup, sambhar, or coconut chutney.

Masala Vada Recipe | Paruppu Vadai

Masala Vada Recipe | Paruppu Vadai

Amit Roy

Masala Vada or Parappu Vadai is a much loved South Indian recipe that tastes best with Masala Tea.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soaking Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Snacks Recipe

Cuisine South Indian

Servings 2 people

Calories 378 kcal

Ingredients

  

• ½ cup Chana Dal Split Bengal Gram
• 1 tsp Sauf Fennel Seeds
• 1 Dry Red Chili
• ½ tsp Coriander Seeds
• ¼ tsp Black Pepper
• 1 tsp Green Chili chopped
• ½ cup Onion chopped
• Salt according to your taste
• ½ inch Ginger chopped
• a pinch Asafoetida optional
• 7 Curry Leaves
• Oil for deep frying

Instructions

 

Steps to Make the Masala Vadai Recipe

• In a bowl, take the chana dal and rinse thoroughly for 3 to 4 times. Then, Soak the rinsed chana dal in water for almost 2 hours.
• After the soaking process is complete i.e. after 2 hours, add 1 Tsp Fennel Seeds (Saunf), 1 Dry Red Chili (remove the seeds), ¼ Tsp Black pepper, and Coriander Powder (½ Tsp) in a grinder jar and grind them into a coarse powder.
• Now, drain the chana dal well and add it in the same jar along with the spices powder.
• Grind them again coarsely, but keep some pieces of whole chana dal.
• Your masala vadai paste is ready.
• Add ¼ chopped onion, 1 tsp green chili chopped, 1 tsp ginger, curry leaves (chopped), coriander leaves (chopped), and a pinch of asafoetida and salt to the dry batter and mix well.
• Start shaping the thick paste in the form of vada (flat oval shape). Due to the moisture content, the batter will form any shape that you wish for.
• Make medium sized vadas. Shape them into medium-sized balls and then flatten them in between your palms. 
• Take a Kadhai, add enough oil to deep fry the vadas. Heat the Kadhai on high flame.
• Now, as soon as the kadhai is hot, bring the flame on low, slowly slide the vadai in the oil and fry them for some minutes, or until the vadas turn slightly golden.
• Serve them hot with ketchup, sambhar, or coconut chutney.

Notes

• If you hate patience, then soak the Chana dal in hot water for 1 hour.
• Don’t add water while grinding any ingredient. Your vadas will not take any shape if you add too much water.
• If you find difficulty in grinding the ingredients, then add 1 tbsp water and grind.
• You can also add rice flour if your vadas are not forming any shape.
• You can also Air Fry the Vadas. But, it will change the taste.

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