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Masala vada, Masal vadai step by step recipe

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masala vada

Masala vada, learn how to make a flavorful, crispy outside, soft from inside masal vadai with step by step photos.

I rarely make masala vada as I am not confident making these. In particular, we, in our families make plain paruppu vadai in which we don’t add garlic, mint leaves or even fennel. We make it in a different way, when compared to the tea shop version. So when ever I cross any tea shops, the smell of these masal vadais will be mesmerizing. I will keep wondering what could be the flavor factor.

Once, one of my grandpa bought a masal vadai in Chidambaram Bus stand tea shop. Obviously, I loved it a lot. Was very young then, only around 12 or something, still remembering that vadai. In particular, it was as big as our palm size and had lots of onion and veggies too like carrot, peas. Superb vadais.

masal vadai

Secret for a flavorful masala vada

After I started cooking only made few times, but the paruppu vadai version. Once, I asked one of my friend about the flavorful perfect masala vada recipe. She said, pudina(mint leaves) and crushed garlic and fennel does the magic. So tried few times that way and loved the flavor! Finally, I made it to blog the recipe. Vj doesn’t like fennel so I reserved some batter for him without fennel.

Fennel seeds, ginger garlic and mint makes the magic.

How to make the most flavorful, crisp vada?

Firstly, soak chana dal (bengal gram) and grind it coarsely. Then mix with onion, chilli, herbs like mint, coriander, ginger and garlic along with spices to make the mixture. And, shape it as patties with thin outer edge and thick at the center. Finally, deep fry it few per batches to get soft inside, crispy outside masala vadai.

Variations:

  • Use red chilli instead of green chilli.
  • Ginger garlic paste can be added instead of grinding fresh.
  • Skip ginger or garlic and use only one in either of it.

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Masala vada

Masala vada, learn how to make a flavorful, crispy outside, soft from inside masala vadai with step by step photos.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 3 hours
Servings 20
Cup measurements

Ingredients

  • 1 cup Chana dal/ kadalai parupu
  • 1 tbsp Rice flour/ raw rice
  • 1 Onion
  • 5 Green chillies Medium spicy
  • 1 tsp Fennel/ soambu
  • 2 tbsp Coriander leaves chopped
  • 2 tbsp Mint leaves
  • Salt – as needed
  • 1 sprig Curry leaves
  • 1 inch Ginger piece
  • 5 Garlic cloves

Instructions

  • Soak chana dal for 3 hours. First grind ginger, garlic, chillies and fennel coarsely.
  • Then drain chana dal completely and add it in two batches and grind coarsely. Not too smooth not very coarse too. Refer picture. Few chana dal can be whole, no issues.
  • Mix finely chopped onion, coriander, mint, salt, rice flour and curry leaves.
  • Heat enough oil in kadai.
  • Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Shape each ball to flat patties of medium thickness. Edge thin, thicker in the middle just like how a turtle shell would be looking.
  • Deep fry in hot oil until golden in colour, flipping once in between.
  • When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done.
  • Drain in paper towel. Repeat to finish.

Notes

  • If we dont soak for enough time, vada may turn hard and too crisp.
  • Rice flour or sooji can be added to make crisp. Its optional too.
  • If using rice, soak along with dal and grind along.
  • You can also replace ginger and garlic with Ginger garlic paste.
  • Grinding ginger and garlic coarsely adds a unique kind of flavour.
  • You can even add a 3/4 tsp of garam masala.
  • If you dont like garlic you can omit and add asafoetida 1/4 tsp.
  • No need to add excess water while grinding.
  • Red chillies can be replaced for green chillies.

Masala vada step by step

  1. Soak chana dal for 3 hours. First grind ginger, garlic, chillies and fennel coarsely. 1-grind
  2. Then drain chana dal completely and add it in two batches and grind coarsely. If adding rice, you should add along. Not too smooth not very coarse too. Refer picture. Few chana dal can be whole. masala-vada-dal
  3. Mix finely chopped onion, coriander, mint, salt, rice flour if adding and curry leaves.3-mix
  4. Heat oil in kadai meanwhile. Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vada. Shape each ball to flat patties of medium thickness. Thick middle and thinner edge resembling the turtle shell. masala-vada-shape
  5. Deep fry in hot oil until golden in colour, flipping once in between. Always cook in medium flame to ensure even cooking and golden colour. When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done. Drain in paper towel. 5-fry

Notes

  • If we dont soak for enough time, vada may turn too crisp.
  • Rice flour or rice is to make crisp. Its optional too. If using rice, soak along with dal.
  • You can also replace ginger and garlic with Ginger garlic paste.
  • Grinding ginger and garlic coarsely adds a kind of flavour.
  • You can even add a 3/4 tsp of garam masala.
  • If you dont like garlic you can omit and add asafoetida 1/4 tsp.
  • No need to add water while grinding.
  • Red chillies can be replaced for green chillies.

Serve hot with tea/coffee and mint chutney or coconut chutney as side dish for vada.

masala-vada-recipe

Reader Interactions

Comments

  21. Kousa's Kitchen

    //Once, one of my grandpa bought a masal vadai in Chidambaram//

    luks like my place is famous for Masal vadai :)…

    Still now making only paruppu vadai, will try your masal vadai.Lovely clicks!!!

    Reply

  22. Chitra

    Lovely clicks. I tasted this vadai in one of the tea shops nearby my mom's place , i wud say its the most perfect vadai. I too never tried with mint & fennel becoz of sen 🙂 . this must be gr8.. will make it atleast for myself 😉

    Reply

  27. radha

    This is yummy looking. Even I took some time to master making these vadas – they used to split when I dropped them in oil, but I think I finally have got it right. But the addition of mint and fennel is new and should try it the next time and win brownie points at home!

    Reply

  30. sangeetha

    wow…so temtping n yummy masala vadai…i use to add fennel seeds but not mint leaves,will try yours sometime 🙂
    Few weeks back when i was searching for your sambar sadham recipe, i thought that y u didn't post this masala vadai? n recently in Aruna's blog after reading your comment i got the answer 🙂 but today happy to see your perfect masala vadais…too tempting!

    Reply

  38. Nagashree

    Delicious, I would be happy if that plate just magically traveled to my table:-). Try adding 1/2 Tsp baking soda for crunchy and light masala vadas.

    Reply

  52. Mahi

    I add fennel seeds, but never added mint in the masal vadai! Looks yum..perfect for the gloomy weather here! 🙂

    Raji, try making vadai with "பட்டாணி பருப்பு"..that paruppu will enhance the taste of the vadai, and in the shops they use that paruppu only!

    Reply

  59. Michael Koplow

    Thank you for this recipe. I'm a non-Indian who recently had my first masala vada. Almost fainted! I like your recipe because you aren't as insistent as some others–you have a list of substitutions, options, etc. I substituted chickpeas for the channa dal. (Yes, I know it's the same thing. My attempt at a joke.) Anyhow, they turned out great. I love your blog.

    Mike in Chicago

    Reply

  63. DGWS

    Hi there, the vadai came out great taste-wise, but you know they are kinda soft and not crisp. What should I do to get them to be crisp even after cooling down?

    Reply

  64. RAKS KITCHEN

    Cook in medium flame for long time, that makes vada get crispier, also you can try adding a tblsp of rice flour to the batter. Don't add more water than required. The vada should be stiff while you are shaping it. Hope this helps!

    Reply

  65. Varatha

    I am learning cooking for the past 2 weeks. Today I tried Masal vadai by exactly following the instructions given in the post with the only change I used Yellow Split Peas (Peas Dhal/Pattani Paruppu) instead of Kadalai Paruppu. I must say It is Very Delicious as prepared in shops and got kudos from my wife, kid and in-laws. The taste remains in the tongue even after hrs. Thank you so much for the wonderful post!!! You made my day 🙂

    Reply

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