Recipe – Masala Vada

Aviary Photo_131519591698795626

Prep Time: 2 hours 30 minutes

Cook Time: 25 Minutes

Serves: 12


  • Chana dal: 1 cup
  • Urad dal: 1 tablespoon
  • Water: as required
  • Salt: 1 teaspoon or to taste
  • Ginger: 1 teaspoon, finely chopped or crushed
  • Green chili: 1, finely chopped or crushed
  • Curry leaves: 5-6, chopped
  • Coriander leaves: 1 tablespoon, chopped
  • Saunf (fennel seeds): ½ teaspoon
  • Oil: for deep fry


  • Wash chana dal and urad dal 2-3 times and soak in water for 2 hours.
  • Drain the water and grind it coarsely. Use little water, if required while grinding. We need a very thick paste.
  • Transfer the paste to a bowl.
  • Add salt, ginger, green chili, curry leaves, coriander leaves, saunf and mix well. Make a thick paste, mostly like a soft dough.
  • Divide the dough into 12 equal portions. Roll them into balls and flatten them to small circles.
  • Deep fry in hot oil until both sides are golden brown and crispy.
  • Take out, drain the excess oil and put on kitchen napkin.
  • Serve hot.

Cook’s Note:

  • While grinding the dal, if it becomes watery, you may place the grinded dal in a muslin cloth and squeeze out the extra water.

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