It’s a very simple snack recipe, yet tastes heavenly when done right. It can be a standalone snack or a part of a multi-course meal but sure to be a showstopper.
About this recipe
What I love about Masala vada: A traditional Indian snack with an element of surprise from the crunchy exterior and the flavors that burst out when you take a bite. You simply cannot stop eating just one. It is a simple recipe and you can also make variations by blending in some vegetables to make them even more refreshing.Regardless of how many different snacks you have had, if you have not tried Masala Vada paired with a hot cup of coffee or chai, you are missing a lot! If you hail from south India, you know what I am talking about. This is also known as parrupu vadai in Tamilnadu. I agree to be sent email.
Masala vada (a.k.a Paruppu vadai in Tamil Nadu), is usually made with Chana Dal and supporting spices. The dal can be substituted with gram flour too. But if you are using Chana Dal, there’s a little bit of prep work involved. It needs to soak in water for at least 4 hours to soften up. A crunchy snack such as this one comes in handy when you are looking to entertain your guests with a multi-course meal. Just be sure to plan ahead of time.
Ingredients notes
How to make this recipe
Soak the Channa dal for 4 or more hours. Drain the water completely. Except for a little bit of the soaked dal, blend the rest of the chana dal without water and make a coarse paste. Mix in the paste with the soaked chana dal. Onion: Use red or white onions for this recipe. Finely chopping them helps in getting an even mix. Black pepper and red chili: Use fresh or home ground spices for this recipe. Add the black pepper, red chili powder, chopped green chilies, grated ginger, chopped onions, chopped curry leaves(optional), salt to taste, and chopped cilantro to the dough and mix well. Make a 2" ball and press gently with your palms to flatten it. In a medium frying pan, deep fry the vadas until you see a golden brown texture. When you drop them in oil, the heat should be on high. Simmer the heat after you drop 4-6 vadas (depending on the pan size) and deep fry them in medium flame until they turn golden brown on both sides. Drain the excess oil in a paper towel. Masala vada is ready! If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest. For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter.
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