Masala Vada Recipe | Chana Dal Masala Vada
Masala vada is one of the most eaten Indian snacks or fry side Indian snack recipes. Learn how to make Masala vada with step by step image instructions along with a video.
Usually, this snack recipe is prepared during the evening and served along with tea. During the rainy season, I like to make it a bit spicy and have it hot. This recipe is typically served with coconut chutney or even tomato chutney and can be enjoyed as a snack or as a part of a meal. It is commonly served during festivals and special occasions and is also a popular street food in South India.
Masala vada, also known as paruppu vada, is a popular snack in South India. It is made with chana dal, which is a type of split Bengal gram, and a variety of spices and herbs. The dal is soaked in water for a few hours before being ground into a coarse paste along with the other ingredients. The mixture is then shaped into small patties or balls and deep-fried until golden brown and crispy.
Apart from being a delicious snack, masala vada is also a good source of protein, fiber, and other essential nutrients. Chana dal is high in fiber, protein, and other important nutrients like iron, folate, and magnesium. The spices and herbs used in the recipe also add to the nutritional value of the dish. However, it is important to note that masala vada is a deep-fried snack and should be consumed in moderation as part of a healthy, balanced diet.
You may also like to check other recipes:
Kothimbir vada and
Masala Vada Recipe, How to Make Chana dal Masala Vada, Paruppu Vadai
Ingredients
- Urad dal – 1 cup
- Moong Dal – 1 cup
- Chana dal – 1 cup
- Onions – ½ bowl
- Ginger – ¼ cup.
- Green chilies – ¼ cup.
- Curry leaves – 2 tbsp.
- Coriander leaves – 2 tbsp.
- Garam masala powder – ½ tbsp.
- Finely sliced green chilies – 1 tbsp.
- Ginger garlic paste – 1 tbsp.
- Water – To soak dal
- Salt – 1 ½ tbsp. as per your taste
- Oil – to deep fry.
Instructions
How to Make Masala Vada:
- Soak Moong dal, chana daland urad dal for an hour.
- Drain water from dal and transfer them to a blender, add ginger pieces, salt, green chillies and grind to coarse and hard paste.
- Transfer this paste to another bowl and add ginger garlic paste, sliced oninos, coriander leaves, curry leaves, finely sliced green chillies, garam masala powder and salt.
- Mix all ingredients and beat batter to get soft vadas.
- Heat oil in a deep bottom vessel.
- Wet your hands and take small lump of batter and make small ball shape and press it in middle to form a flat disc shape.
- Once oil reaches optimum hot, gently release in oil and deep fry on both sides till they attain golden brown color.
- Remove excess oil and transfer vada on a tissue paper.
- Serve Masala Vada hot accompanied with coconut chutney.
Recipe Video
How to Make Masala Vada:
- Soak urad dal, chana dal and moong dal separately for 1 hour.
- Add urad dal to wet grinder, after few seconds of grind, add ginger pieces.
Tip: If you want to soak dal early then add a piece of iron while soaking.
Note: Salt makes batter become lose so add little water while grinding.
Note: Using little water keeps batter thick and hard which helps in absorbing less oil while deep fry.
- Add green chilies and salt. Grind till you get medium coarse texture, remove from the grinder and keep aside.
- Grind moong dal separately.
- Similarly soak and grind chana dal coarsely.
- Take little portions of urad dal, moong dal, chana dal and sliced onions.
- Add ginger garlic paste, curry leaves, coriander leaves and 1 tbsp. finely sliced green chilies.
- Continue adding garam masala powder, ½ tbsp. salt and mix all ingredients.
- Wet your hands with water, take a small lump of batter in your hand and make it like a ball, and then make it flat. Gently release vada in oil and do this process for all vadas.
Tip: If you are not convenient in doing vada in hands you can make use of polythene sheet.
- Once you find vada turning its color, flip to other side and once all change their color to golden brown.
- Remove from oil and place them on tissue paper.
- Masala Vada tastes great with tomato ketchup or coconut chutney.
