Masala Vada Recipe is quiet easy to make than we think and worth the effort spent. Masala Vada is an all-time snack loved for its taste! Be cautious – it may be addictive too!
About Masala Vada
‘Masala’ means a mixture and ‘Vada’ is fried snack hence Masala Vada translates to a mixture of dal, spices and herbs fried into a crispy snack. The coarse texture of the dough gives it a crispy outside. I have shared the tips and tricks to get perfect masala vada so do try and let me know how you liked it. Dal Vada is a tasty, crispy snack commonly made in chai shops, tiffin centers which now can be made hygienically at home either by frying, baking or air frying. It is called Dal Vada in English, Paruppu Vada in Tamil and Parippu Vada in Malayalam. Dal Vada is also made for Ammavasya special lunch, special occasions like pongal, baby shower, tamil new year, religious functions and offered as prasad in temples. Masala Vada can be packed as a snack and as a side for sambar rice, rasam rice & more. Masala Vada is amma’s favorite too – so another reason to make it during occasions and festivals. I adapted this recipe from my mom and fine-tuned with the tips from a vada, bonda shop chef in a street shop. Over the years have tried this masala vada many times and now I can confidently say this comes out perfect every time with this measure. Now that justifies the post here right?!
Masala Vada Video
Masala Vada – other names
Parippu Vada (Malayalam), Masala Vadalu (Telugu), Paruppu Vadai (Tamil), Bele Vade / Chattambade (Kannada), Dal Vada (English), Masal Vadai all means one and the same Masala Vada. Street style Masala Vada is very famous and this recipe tastes just like it – crispy outside with a soft inside. These are so good and addictive that you cannot stop with one.
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Masala Vada Ingredients
Dal : Unpolished dal is the best – Choose them when you have options. Onion, Coriander leaves : Small onions are recommended for this recipe. You can use big onion if you do not have stock of small onion. Do not skip coriander leaves as they give a very good flavor. Red Chillies, Garlic, Ginger and Fennel Seeds : These add spice and flavour to the masala vada. These ingredients are ground to a paste before grinding it with chana dal. Oil : Use refined oil available at stores. For a healthier option, you can use ground sesame / groundnut oil too.
How to make Masala Vada Step by Step
1.Take 1/2 cup chana dal in a bowl. 2.Rinse it well and soak it for 2 to 3 hrs. Keep covered and set aside. Then drain the water completely and keep aside. 3.To a mixer jar add 1/2 inch ginger, 4 pieces big fat cloves of garlic, 4 red chillies and 1 teaspoon fennel seeds. 4.Grind together the ingredients to a coarse paste like shown below. 5.Then add half of soaked chana dal. Add in batches to grind. 6.Grind to a coarse mixture make sure it should be thick, do not add water.Few dal as whole here and there should be there which gives crisp texture. 7.Then transfer the mixture to a bowl. Grind the rest of chana dal to a coarse mixture. 8.Mix this well first.Then add 1/3 cup onion, 2 tablespoon coriander leaves, salt to taste and a pinch of hing. 9.Mix it well. Masala Vada or Dal Vada dough ready 10.Take a small portion shape them as a ball . 11.Slightly flatten it between your palms. 12. Vada is shaped and ready. It should be slightly thick as shown below. 13.Arrange them in a plate ready to deep fry. 14.Heat oil in a kadai, check if oil is ready by adding a pinch if it rises immediately then oil is ready. Add few vadais in batches. 15.Deep fry them till golden brown, turning over both sides. 16.Drain it and serve hot. Repeat to finish. 17. Masala Vada is ready! Serve it hot with tea or coffee!
Expert Tips
Dal – Chana dal is best to use for masala vada. However in Tamil Nadu you get a paruppu called vada paruppu specifically used for masala vada if you get it try using it. It gives crisp masala vada. Onion – After adding onions do not let it rest as it will let out water making the dough watery. So after adding onions immediately shape them and deep fry. Consistency – It should very thick and in coarse form.The moisture is just enough so do not add extra water. If the mixture is a bit watery then add little rice flour and mix. Rava / Sooji also gives a good amount of crispiness so use either rice flour or rava but add very little. Shaping – Shaping the vada is important in getting the crisp texture too. Make sure the vadas are shaped not too thick or too thin, it should medium thick. Variation – Add finely chopped greens / spinach /drumstick leaves / mint leaves to the mixture for a healthy & tasty version. Add finely chopped green chili to the mixture for a spicier version. Add finely chopped curry leaves for more flavor.
Serving & Storage
Masala Vada is crispy & crunchy when hot, though it is tasty when it cools down as well. Masala Vada is best enjoyed with coconut chutney and tea / coffee. In South India, they are savoured along with Payasam too! Masala Vada can be refrigerated and consumed next day after heating it.
1.Which dal is best to use?
Chana dal is best to use. There is a special dal named vada paruppu if you get try that it comes out super crispy.
2.How to make Masala Vada?
Soak chana dal for about 3 hours Grind spices &chana dal to a coarse mixture Add onion,coriander leaves,salt and hing. Mix well. Take a small portion shape them as a ball and slightly flatten it. Deep fry them till golden brown, turning over both sides. Enjoy hot
3.What should I do if the mixture becomes watery?
Add sooji or rice flour to thicken the mixture but do not add more.
4.How do I bake Masala Vada?
5.Why is my vada breaking / splitting up in oil?
When the doughmixture is too watery then it may split when added to oil. If onions are big they might fall from batter too. Add little rice flour to make the dough consistency right. If you have any more questions about this Masala Vada Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Masala Vada Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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