Masala vada

When i hear about vada of any kind first thing come to my mind is not the Indian festival but the rain at dusk. Wow!! Garam chai with masala vada never beatable combination during rainy season. In most festivals it will be served as appetizer. Also available in most of the bakeries as tea snack. Many friends of us who are from other part of world likes masala vada and often compare it with their meatballs. But Masala vada is pure vegetarian making it healthier than the meat ball with nutritional value of Dal (Bengal gram) and goodness of spices. Goes great with tea. Usually we hear elders saying there is no feast without vada and payasam. I prepared this recipe during one fine snowy day with all my childood memories of monsoon.  

Paruppu vada aka Masala vada.

Servings : 10 pcs
Preparation time: 20 mins + soaking time 3-6 hrs
Cooking time: 15-20 mins 
Level:  High

1. Kadalaparupu (Bengalgram)     150 gm
2. Onion                                      75 gm

3. Green chilli                               4 nos
4. Dried Red chilli                        2 nos
5. Asofoetida                               1/2 tsp
6. Ginger                                     15 gm
7. Fennel seeds                            2 Tbsp
8. Coriander leaves                      2 Tbsp  
9. Salt
10. Vegetable Oil for deep frying


1. Soak channa dal in water for 3- 4 hrs.
2. Grind the dal along with ginger, asofoetida, red chillies and salt. Do not add water. Grind it coarsely leaving some whole chana dal
3. Mix finely chopped onions, green chilli (I used red one due to unavailability) , chopped coriander leaves and fennel seeds to the dal mixture

4. Don’t let the mixture sit for a while.  Take lemon size portion from the dal mixture and pat it either using hands or by throwing onto smooth surface (Zip lock cover) and fry them till brown and crisp.

5. Serve hot with coconut or coriander chutney.

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