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Masala Vada (Vadai)

Appetizers, Gluten Free, Snacks, Street Food Recipes, Vegan, , , ,

Masala Vada is a South Indian favorite snack that is made with spiced chana dal. They are delicious crunchy on the outside and soft inside. Masala Vada is a popular street food in South India.  Try serving along with your afternoon tea.

Recipe will serve 6.

Masala Vada Recipe by ManjulaIngredients:

  • 1 cup chana dal or also known Bengal gram
  • 1 tablespoons rice flour
  • 1 cup potatoes boiled peeled and mashed
  • 1 teaspoon salt
  • 1-1/2 teaspoons fennel seeds crushed
  • 1 teaspoon mango powder
  • 1/2 teaspoon black pepper crushed
  • 1/8 teaspoon asafetida
  • 1 tablespoon ginger paste
  • 2 tablespoons finely chopped green chilies
  • 1/4 cup cilantro finely chopped

Also need oil to fry

Method

  1. Wash and Soak chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
  2. Drain the water, keep 2 tablespoons soaked dal aside. Grind dal coarsely without adding any water. I like to use food processor.
  3. Take out the dal in a mixing bowl, add all the ingredients, potatoes, rice flour, salt , fennel seeds, mango powder, black pepper, asafetida, ginger, green chili, cilantro and soaked chana dal. Mix it well.
  4. Lightly wet your palms, this will make easy to roll the vadas. Take a lemon size ball of the mix, flatten it with your hands, making them to about half inch thick patties. This should make about 16 patties. I like to make few of patties before I start frying.
  5. Heat the oil in a frying pan, (frying pan should have about 1” of oil) over medium heat. Oil should be moderately hot when you drop the vada, oil should sizzle and come to surface slowly. Gently drop the vadas in oil making sure they don’t overlap.
  6. Fry the vadas both sides till golden brown and crisp, turning over two to three times. This should take 6-7 minutes. Repeat the same procedure for the rest of the mix.
  7. Take them out over paper towel, this absorb the access oil.
  8. Serve vadas as they are or with chutneys, I like them with coconut chutney.

 


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27 thoughts on “Masala Vada (Vadai)”

  1. Hello Manjula, thanks for sharing Chana dal vada recipe. Can you please tell me what brand food processor you have used in this video where you are able to grind dal without using water. I am desperately looking to buy one to grind the dal without using the water. Thanks. Shobha

  2. Very good, these are my favorite bean patties and are also without onion or garlic, which are heavy to digest especially if fried and which almost all bean patties include. I have made these many times. Could I substitute the mashed potatoes as a binder for gram flour, maybe roasted? It is quicker than boiling potatoes.

  3. This was exquisite! I didn’t have fennel seeds so I used cumin, crushed. Tasty! We were too hungry to wait on me to make coconut curry so we ate them with ketchup, which is after all, of Indian origin. Thank you for this delicious recipe.

  7. These were absolutely delicious! I made and we ate without the coconut chutney, even though I had bought all the ingredients. There were great by themselves…can’t wait to try with the chutney. I love watching your videos….made the cabbage/chana dal salad last week. That was great also. Thank you for posting these delicious and easy to follow recipes. You are a joy to watch and learn from.

  10. I made this last night and it turned out perfect. My boys loved it. Will double recipe and make it again tonight. Thank you for your simple and very tasty recipes. Enjoy your videos.

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