Masala Vada is a popular South Indian tea time snack made using chana dal, onion, spices and herbs.It is also called as Paruppu Vada or Dal Vada or Chana Dal Vada. Masala Vada can relished with chutney and a perfect accompaniment for tea & coffee. Masala Vada Recipe is posted here with step by step pictures and video.
It is surprisingly simple to prepare the Masala Vada Recipe and definitely worth the time and energy. This snack is universally adored for its delicious flavor. Be careful, as it can be quite addictive! In English, it is known as Dal Vada, while in Tamil it is called Paruppu Vada and in Malayalam it is known as Parippu Vada.
About Masala Vada
“Mixture” is the definition of “masala,” while “vada” refers to a fried snack. Therefore, “masala vada” is a combination of lentils, spices, and herbs that are fried to create a crispy snack. The rough consistency of the batter creates a crunchy exterior. I have provided tips and techniques for achieving the perfect masala vada, so give it a try and let me know your thoughts.
Dal Vada is a tasty, crispy snack commonly made in chai shops, tiffin centres which now can be made hygienically at home either by frying, baking or air frying.
Dal Vada is commonly prepared for special occasions such as Ammavasya, Pongal, baby showers, Tamil New Year, and religious functions. It is also often offered as a prasad in temples. Masala Vada can also be enjoyed as a snack and served as a side dish with sambar rice, rasam rice, and other dishes.
Since I was accustomed to buying them from a store, I was hesitant about whether I could successfully make them at home. However, the recipe proved me wrong as the dal vada turned out to be perfectly crispy on the outside and inside.
Masala Vada is ammas favourite 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.
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Masala Vada – other names
Parippu Vada (Malayalam), Masala Vadalu (Telugu), Paruppu Vadai (Tamil), Bele Vade / Chattambade (Kannada), and Dal Vada (English) all refer to the same dish, Masala Vada.
The Masala Vada street style is widely known and this recipe perfectly captures its crispy exterior and soft interior. These are incredibly delicious and addictive, making it impossible to have just one.
Masala Vada Ingredients
- Dal : Unpolished Dal is the best Dal – Choose them when you have options. In Tamilnadu, you get vada paruppu which is even more recommended for making this Masala Vada crispy & crunchy. Bengal gram (split), Kadala Paruppu, Chick Peas (split), Cholar Dal, Senaga Pappuare all the same – Chana Dal. There is a dal named vada paruppu if you get try that it comes out super crispy.
For this recipe, it is best to use small onions. However, if you do not have any, you can substitute with a big onion. Be sure to include coriander leaves for a tasty flavor. If available, you can also add 2 tablespoons of finely chopped mint leaves.
- 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.
Use store-bought refined oil for cooking. For a healthier alternative, ground sesame or groundnut oil can also be used.
How to make Masala Vada Step by Step
In a bowl, add 1/2 cup of chana dal.
After rinsing thoroughly, soak the item for 2 to 3 hours while keeping it covered. Once finished, drain the water completely and set it aside.
Add 1/2 inch of ginger, 4 large cloves of garlic, 4 red chillies, and 1 teaspoon of fennel seeds to a blender.
Mix the ingredients together until they form a rough paste, as demonstrated in the image below.
Next, add half of the soaked chana dal and grind in batches.
Grind the ingredients into a coarse mixture, ensuring that it remains thick without the addition of water. Leave a few whole pieces of dal scattered throughout for added crunchiness.
Next, pour the mixture into a bowl. Use a grinder to finely grind the remaining chana dal.
First, thoroughly mix the ingredients. Next, add 1/3 cup of onion, 2 tablespoons of coriander leaves, salt to taste, and a pinch of hing.
9. Thoroughly combine. Dough for Masala Vada or Dal Vada is prepared.
Create a small amount and mold it into a spherical shape.
Gently press down on it with your hands to slightly flatten it.
Vada has been molded and is prepared. It should have a slightly thick consistency, as depicted in the image below.
Prepare them on a plate for frying.
Heat oil in a kadai. To check if the oil is ready, add a pinch and see if it rises immediately. If so, the oil is ready. Add the vadais in batches.
Fry them in hot oil until they are a golden brown color, flipping them to cook both sides evenly.
Pour out the liquid and serve while still hot. Continue this process until all is used.
The Masala Vada is now prepared!
Enjoy it warm with a cup of tea or coffee!
Do not let the dough sit after adding onions, as this will cause water to be released and make the dough too wet. Instead, shape the dough immediately after adding onions and fry it in oil.
The process is quite simple, as long as you pay attention to the thickness and texture of the batter. It should be very thick and have a coarse consistency. Be careful not to add too much water, as the moisture level should be just right.
If the consistency of the mixture is too thin, you can add a small amount of rice flour and combine. Additionally, using Rava/Sooji can also provide a desired level of crispiness, so either rice flour or Rava can be used.
Include minced greens, spinach, and drumstick leaves in the mixture for a nutritious and delicious variation.
Include diced green chili in the mixture for a more fiery variation.
Include diced curry leaves for enhanced taste.
Serving & Storing Suggestions
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.
What is the meaning of Masala Vada?
Masala Vada is a popular South Indian tea time snack made using chana dal, onion, spices and herbs.It is also called as Paruppu Vada or Dal Vada or Chana Dal Vada. Masala Vada can relished with chutney and a perfect accompaniment for tea & coffee.
2.How to make Masala Vada
“Allow chana dal to soak for approximately 3 hours.”
- Grind spices &chana dal to a coarse mixture
Combine onion, cilantro, salt, and asafoetida. Stir to incorporate.
Shape a small portion into a ball and slightly flatten it.
- Deep fry them till golden brown, turning over both sides. Enjoy hot
What should I do in case the mixture becomes too liquid?
Include semolina or ground rice to increase the thickness of the mixture.
“How can I make Masala Vada by baking?”
Heat the oven to 200 degrees Celsius before using it.
Lightly coat the vada with oil. Place it on a baking tray.
- Bake at 200 deg c for 25-30 minutes or till the outer becomes golden brown.
Why does my vada keep breaking or splitting when frying in oil?
If the dough mixture is too thin, it may separate when placed in oil. Large onions may also fall out of the batter. To achieve the correct consistency, add a small amount of rice flour.
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Spicy Lentil Fritters | Lentil Fritters | Lentil Fritters
Masala Vada is a well-known snack in South India, typically served during tea time. It is made with chana dal, onions, and a blend of spices and herbs. This dish is also known as Paruppu Vada, Dal Vada, or Chana Dal Vada. Masala Vada pairs well with chutney and is the perfect accompaniment for tea or coffee. Check out our step-by-step recipe guide with photos and a video.
- 1/2 cup chana dal
- 1/3 cup onion finely chopped
- 2 tablespoon coriander leaves
- salt to taste
- a pinch of hing
- oil to deep fry
To grind together:
- 1 teaspoon fennel seeds
large, plump segments ofgarlic
- 4 pieces small red chillies
- 1/2 inch ginger
In a bowl, place 1/2 cup of chana dal.
Thoroughly rinse the item and then let it soak for 2 to 3 hours. Cover and set aside. Afterwards, drain all the water and set it aside.
Add 1/2 inch of ginger, 4 large garlic cloves, 4 red chillies, and 1 teaspoon of fennel seeds to a blender.
Crush the ingredients together until they form a rough paste, as demonstrated below.
Next, include half of the soaked chana dal.
Grind the ingredients into a coarse mixture, ensuring that it is thick. Do not add water. Include a few whole dal pieces for added crispness.
Next, transfer the blended ingredients to a bowl. Use a grinder to coarsely grind the remaining chana dal.
First, thoroughly combine the mixture. Next, incorporate 1/3 cup of onion, 2 tablespoons of coriander leaves, salt to your liking, and a pinch of hing. Mix everything together well.
Form a small portion into a spherical shape.
Gently press it down with your hands.
Prepare the ingredients on a plate for frying.
The Vada has been formed and is now prepared. It should have a slightly thick consistency, as demonstrated in the image below.
Place them on a plate in preparation for frying.
Heat oil in a kadai and test its readiness by adding a pinch. If the pinch rises immediately, the oil is ready. Add a few vadais in batches.
Cook the ingredients in hot oil until they are a golden brown color, flipping them to ensure both sides are cooked evenly.
Remove the liquid and present it while still warm.
The Masala Vada is finished!
Do not leave the dough idle after adding onions, as this will cause it to become watery. Instead, shape the dough immediately and deep fry it.
This process is quite simple, with the only important factor being the batter’s consistency and texture. It should be thick and coarse. Be careful not to add too much moisture, as it should only be enough.
If the mixture is too thin, mix in a small amount of rice flour. Both rava and sooji provide a desirable level of crispiness, so choose between rice flour and rava.
Include diced greens, spinach, and drumstick leaves in the mixture for a nutritious and delicious alternative.
Include diced green chili in the mixture for a hotter variation.
Include diced curry leaves for enhanced taste.
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