Masala Vadas, South Indian Masala Vadas, Vadai Recipe
by Tarla Dalal
masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with images below.
masala vada is an all-time favourite evening snack across Tamil Nadu.
Come to South India, especially Tamil Nadu, and you cannot miss the appetizing aroma of masala vadai being fried at tea stalls in almost every street corner! It is enjoyed hot with coconut chutney and a cup of tea or coffee.
You will have no difficulty in getting it, because it is available in every tea stall, most bakeries and restaurants too. However, there is nothing like homemade South Indian masala vada, made with chana dal, fennel seeds, onions and other readily available ingredients like curry leaves and green chillies.
To make masala vada, soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside. Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside. Blend the remaining chana dal, fennel seeds and kashmiri dry red chillies in a mixer to a coarse mixture without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well. Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada. Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with coconut chutney.
Prepare this South Indian snack on a weekend, and you will find the whole family flocking around the stove for more of these hot and spicy vadas.
Tips for masala vada. 1. Drain the soaked chana dal very well. Moisture remaining behind in the chana dal will make binding the mixture difficult. 2. Shape them flat to enjoy their crispiness. 3. Deep-fry the vadas on a medium flame so they cook evenly from outside as well as inside.
Serve with Coconut Chutney or Tomato Chutney.
Enjoy masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with photos and recipe below.
Masala Vadas, South Indian Masala Vadas, Vadai Recipe recipe - How to make Masala Vadas, South Indian Masala Vadas, Vadai Recipe
Preparation Time: Cooking Time: Total Time:
Makes 16 vadas
For Masala Vadas
1 cup chana dal (split bengal gram)
1 tsp fennel seeds (saunf)
3 whole dry kashmiri red chillies , broken into pieces
1/2 cup chopped onions
1/2 tsp ginger (adrak) paste
2 tbsp chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tbsp curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
salt to taste
oil for deep-frying
For Serving With Masala Vadas
coconut chutney
- Method
- Soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside.
- Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside.
- Blend the remaining chana dal, fennel seeds and kashmiri dry red chillies in a mixer to a coarse mixture without using any water.
- Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well.
- Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with coconut chutney.
| Energy | 94 cal |
| Protein | 2.7 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Fat | 5.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 87.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 1.2 mg |
| Folic Acid | 19 mcg |
| Calcium | 9.7 mg |
| Iron | 0.7 mg |
| Magnesium | 17.3 mg |
| Phosphorus | 43.8 mg |
| Sodium | 9.5 mg |
| Potassium | 96.2 mg |
| Zinc | 0.2 mg |
Dear Tarla Mam, We tried your south Indian masala vada at home today as per your ingredients list and the masala vada turned out very well and crispy accompanied by coconut chutney. Thanks for the wonderful recipe my family loved it.
It was simply excellent....!!!!!!!
Very taste recipe...I make it very often and add palak and small quantity of cabbage to enhance the the quality and health content of the food
Masala vada.. a flavourful mix of all the spices.. And crispy from outside.. perfect snack with hot cup of tea..