Masala Vada Recipe: A spicy fitter or savoury snack recipe made with soaked and coarsely ground chana dal and urad dal It’s a great evening tea time crispy and crunchy snack that goes well with either coconut chutney or tomato ketchup.
Dal Vada, also known as Parippu Vada or Masala Vada, are savoury, spiced, crunchy fritters popular on South Indian streets. Vegan and gluten-free. There are numerous ways to prepare Chana dal vada.
Dal Vada is a dish made from chana dal. Brown chickpeas that have been husked and split are used to make chana dal. They have a lovely nutty flavour and taste. In English, chana dal is also known as Bengal gramme.
Masala vada, also known as chattambade or chana dal vada, is a deep-fried fritter popular in the Udupi and Mangalore regions. It is made by coarsely grounding soaked split chickpeas or bengal gramme and black gramme lentils and then seasoning with chilies and other dry spices. The batter is then deep fried until crisp and golden in colour.
My mother shared this recipe with me, which she learned from her lovely mother. It’s become a habit for me to call my mother these days. I had been meaning to make masala vadai for a long time and had wanted to include it in my blog since its inception. However, I couldn’t find a proper recipe for this traditional paruppu vadai. Thank you, Mom, for providing me with a detailed step-by-step recipe complete with proper ingredients and measurements. Following
While the recipe is simple with few complicated steps, I’d like to share a few masala vada tips. First and foremost, the soaking of the dal or lentils is critical in this recipe, as the lentils must become soft (2 hours). Drain all of the water and coarsely grind them with no water once they’ve been properly soaked. Otherwise, the vadai would be oily because it would absorb a lot of oil when wet. Second, I’ve included finely chopped onions in this recipe; however, if you’re making it for a religious event or function, leave them out. Finally, serve these chattambade immediately after they have been removed from the oil. If served too late, it may become soft or soggy.
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Masala Vada Recipe Card:
Masala vada Recipe
- 1 cup chana dal / kadle bele
- 2 tbsp urad dal
- 3 kashmiri red chilli (dried)
- 1 green chilli (finely chopped)
- 1 inch ginger (grated)
- 1/2 onion (finely chopped)
- few curry leaves (chopped)
- 3 tbsp coriander leaves (finely chopped)
- pinch of hing / asafoetida
- salt to taste
- oil for deep frying
- First, wash and soak 1 cup chana dal, 2 tbsp urad dal, and 3 red chillies in a large bowl for 2 hours.
- Drain the water and set aside for 10 minutes. as a result of which all water will be drained
- Transfer the dal to a blender and puree until it forms a coarse paste without the addition of any water. If necessary, add a tsp of water.
- Pour the coarse dal paste into a large mixing bowl.
- Add in 1 green chilli, 1 inch ginger, 1/2 onion, a few curry leaves, 3 tablespoons coriander leaves, a pinch of hing, and salt to taste
- Combine them thoroughly.
- Moreover, grease your hands with oil and form small balls, flattening the vada.
- And then deep fry in hot oil
- Stir occasionally until the vada becomes golden and crisp.
- Finally, serve the masala vada hot with the masala chai.
- To begin, do not oversoak the dal, as this will prevent the vada from becoming crunchy.
- Also, do not add salt while grinding because it will cause water to be released.
- Moreover, if the dough becomes watery, add a tbsp of rice flour.
- Alternatively, if you want to make authentic chattambade, leave out the onions.
- Additionally, salt should be added just before frying. Otherwise, the dough will become watery.
- You can heat water for a faster solution. Turn off the heat. Soak them in water for an hour.
- If you are unable to shape the vadai, add 1 or 2 tablespoons rice flour to the ground lentils to slightly thicken the mixture. You can flatten and thin the masala vadai even more.
- Scaling: You can easily scale the recipe and cut it in half or double it.
- Baking: I would not recommend baking masala vada. I tried baking them, but the results were disappointing.
- To make a gluten-free version, leave out the asafetida or use gluten-free asafetida.
- Finally, masala vada can be stored in an airtight container for 3 days.
What exactly is masala vada made of?
Masala vada are spiced and crunchy fritters made from bengal gramme and spices such as fennel seeds, coriander seeds, dry red chilies, and black pepper.
Is dal vada good for losing weight?
Occasionally indulging may not jeopardise your weight loss goals, but eating medu vada as a breakfast food on a daily basis is unhealthy because it adds a lot of oil to your diet and should be avoided.
Is dal vada good for you?
Protein source: Because black gramme is high in iron, urad dal vada is an excellent source of protein, with 6 grammes per serving. Increases immunity: Because urad dal is high in magnesium, it aids in the development of immunity and the performance of normal bodily functions.
What exactly is vada Indian food?
Vada v or bada b is a type of savoury fried snack from India. Different types of vadas are referred to as fritters, cutlets, doughnuts, or dumplings. They are frequently served as a breakfast or snack item, and they are also used in other food preparations (such as dahi vada and vada pav).
What should you do if the masala vada batter is too watery?
Make use of gramme flour
If your batter for channa dal vada or masala vada is runny. The best solution is to add the gramme flour to the batter and thoroughly mix it in. The watery batter will be easily fixed as a result of this. You can also use this as a substitute for urad dal batter.
Is Vada effective for constipation?
It aids in digestion and relieves gas, bloating, and constipation. It has a high fibre content, which aids in the rebalancing of healthy gut bacteria.
How do I keep vada crispy for an extended period of time?
If we left it outside at room temperature for 2 to 3 hours, it would become soggy. As a result, I prefer to store it in an airtight container in the refrigerator. When necessary, reheat the vada. Cook for 3 minutes in a conventional oven at 350°F or 1 minute in a microwave oven.
What is the best way to grind vada batter?
Traditionally, medu vada batter is ground in a manual stone grinder, but many of us use an electric mixer grinder/blender or a wet grinder. The key to crisp and fluffy vadas is to make a fluffy batter. So you’ll need a good strong and powerful blender that can grind your lentils to a fluffy consistency.
Can we keep the vada batter in the fridge?
If you are making vada, proceed immediately OR place the batter in the refrigerator until ready to use.
It should not be left outside. Remove the batter from the refrigerator before deep frying the vada.
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Also Read: Rasam Vada Recipe