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Masala vada recipe | Masal vadai recipe

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masala-vada-vadai-recipe
   I rarely make masala vada as I was not confident making these. We, in our families make plain paruppu vadai in which we don’t add garlic, mint leaves or even fennel. Just make it in a different way. So when ever I cross any tea shops, the smell of these masal vadais will hook me. I will keep wondering what could be the factor. Once, one of my grandpa bought a masal vadai in Chidambaram. I loved it a lot. I was very young only around 12 or something, still remembering that vadai. It was as big as our palm size and had lots of onion and veggies too like carrot,peas. Superb vadais.
   Then after I started cooking only made few times,but the paruppu vadai veriosn. I asked one of my friend about the flavourful 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 flavour! So today I made it to blog the recipe. Vj doesn’t like fennel so I reserved some batter for him without fennel 🙂
masal+vada+masala

Masala vada recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 3 Hours soaking time    |  Cook time: 20 mins    |  Makes: 20

Ingredients

Channa dal/kadalai paruppu – 1 cup

Rice flour/Raw rice – 1 tblsp

Onion – 1

green chillies – 5

Fennel/ soambu – 1 tsp

Coriander, mint leaves, chopped – each 2 tblsp

Salt – as needed

Curry leaves – 1 sprig

Ginger – 1 inch piece

Garlic – 5-6 cloves

Method

  1. Soak channa dal for 3-4 hours. First grind ginger, garlic, chillies and fennel coarsely.

    2. 1-grind

  2. Then drain channa dal completely and add it in two batches and grind coarsely. Not too smooth not very coarse too. Refer picture. One or two channa dal can be whole.

    3. 2-dal

  3. Mix finely chopped onion, coriander and mint, salt, rice flour and curry leaves.

    4. 3-mix

  4. Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Heat oil in kadai meanwhile. Shape each ball to flat patties of medium thickness.4-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 hard and too crisp.
  • Rice flour or sooji 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 spicy mint or coconut chutney as side dish for vada …
masalavada

Reader Interactions

Comments

  20. //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

  21. 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

  26. 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

  29. 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

  37. 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

  51. 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

  58. 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

  62. 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

  63. 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

  64. 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

  83. Did you soak for enough time? You can grind little more fine and try again. (Or atleast take a little portion of the mixture and grind well and it can bind the vada)

    Reply

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