Masala Vada

As name itself suggest masala so, i have added the most of the ingredients. You will find many varieties of vada recipes in south India. This one is our favorite one. Having masala vada with a cup of Elaichi chai/Cardamom flavor Tea.... you will be in heaven!


  • Split Bengal Gram (chana dal) -- 1 cup 
  • Split Green Gram (moong dal) -- 1/4 cup (optional)
  • Chopped Onion -- 1/2 cup 
  • Chopped Green Chili -- 3 nos.
  • Cilantro/ Coriander Leaves few
  • Curry Leaves few
  • Mint/ Pudhina leaves few
  • Cinnamon stick half inch (optional)
  • Fennel Seeds (optional)
  • Cloves -- 2 no.
  • Ginger Paste -- 1 tsp. 
  • Garlic -- 1 tsp. 
  • Salt to taste 
  • Oil to deep fry 




Time Required: 30 minutes 


1) Mix the two dals and soak for 2 to 3 hours.

2) Drain water from the soaked dal. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft; do not add any water). 
3) Crush cinnamon stick and cloves into powder and add to the paste. Add raw chopped onion, garlic, ginger and green chili, coriander leaves, mint and curry leaves. Mix well. 
4) Make this dough into small balls (roughly half the size of a golf ball) and keep aside. 
5) In a deep skillet warm oil and deep fry the flat balls on low heat until brown.

Yummy tasty, crispy, spicy masala vada is ready to eat. :) You can serve it with chutney or sauce.

Tip: First grind 2 tbsp dal to a fine paste without adding water this method will hold/bind the vada together better.

Variations: You can add mushrooms too. This tastes good. (Wash and chop the mushroom and cook it in microwave for 2 to 3 mins. no need to add water, as mushroom itself leaves water.


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