SnackAppetizer

Masala Vada

Name: Masala Vada
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 120 g chana dal soaked; 0.5 pcs yellow onion finely chopped; 1 tbsp ginger grated; 2 pcs green chili finely chopped; 10 pcs curry leaf chopped; 1 tsp fennel seed; 2 tbsp rice flour; 2 tbsp cilantro chopped; 1 tsp salt; 500 ml vegetable oil for frying

These crispy and savory deep-fried fritters are a popular South Indian snack. Made from a spiced lentil batter, they offer a delightful crunch and a burst of aromatic flavors. Perfect for an afternoon treat or appetizer.

An original recipe by Forkin

Total time: 2 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 269 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

120 gchana dal, soaked
0.5 pcsyellow onion, finely chopped
1 tbspginger, grated
2 pcsgreen chili, finely chopped
10 pcscurry leaf, chopped
1 tspfennel seed
2 tbsprice flour
2 tbspcilantro, chopped
1 tspsalt
500 mlvegetable oil, for frying

Equipment

slotted spoon · deep pan or kadai · paper towels · food processor · large mixing bowl

The method

Step by step

1
Rinse the chana dal several times until the water runs clear.
2
Soak the chana dal in plenty of water for at least 2 hours, or preferably overnight.
About 2 hr
Cook’s note: Soaking helps the dal soften and blend easily.
3
Drain the soaked chana dal thoroughly and set aside a small handful of whole dal.
Cook’s note: Ensure the dal is well-drained to prevent a watery batter.
4
Transfer the majority of the drained chana dal to a food processor or blender.
5
Add the ginger, green chili, and a pinch of salt to the food processor.
6
Pulse the mixture without adding water until it forms a coarse paste. It should not be completely smooth; some texture is desirable.
About 2 min
Cook’s note: Avoid over-blending to maintain some texture for a better bite.
7
Transfer the dal paste to a large mixing bowl.
8
Add the reserved whole chana dal, chopped yellow onion, curry leaves, fennel seeds, rice flour, cilantro, and the remaining salt to the bowl.
9
Mix all ingredients thoroughly with your hands until well combined.
About 2 min
Cook’s note: Mixing by hand ensures everything is evenly distributed.
10
Heat the vegetable oil in a deep pan or kadai over medium-high heat for frying.
About 5 min
Cook’s note: The oil should be hot enough to sizzle when a small piece of batter is dropped in.
11
Take a small portion of the mixture, flatten it slightly into a disc shape, about 1/2 inch thick.
Cook’s note: Don't make them too thick, or they won't cook through evenly.
12
Carefully slide the shaped vada into the hot oil, frying a few at a time without overcrowding the pan.
Cook’s note: Overcrowding the pan can lower the oil temperature and make the vada greasy.
13
Fry the vada for 3-5 minutes per side, or until golden brown and crispy.
About 10 min
Cook’s note: Adjust heat as needed to ensure even cooking and browning.
14
Remove the cooked vada with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
15
Serve the masala vada hot with coconut chutney or tomato ketchup.

Per serving

Nutrition

61%Score

Calories: 268.7kcal
Protein: 6.9g
Carbs: 26.2g
Fat: 15.7g
Fibre: 4.4g
Sugar: 4.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover vada in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer until crispy again.