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. Follow the step by step pictures and video to make perfect masala vada every time!
Masala Vada Recipe is quiet easy to make than we think and worth the effort spent. Masala Vada is an all-time snack loved for its taste! Be cautious – it may be addictive too!
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About Masala Vada
‘Masala’ means a mixture and ‘Vada’ is fried snack hence Masala Vada translates to a mixture of dal, spices and herbs fried into a crispy snack. The coarse texture of the dough gives it a crispy outside. I have shared the tips and tricks to get perfect masala vada so do try and let me know how you liked it.
Dal Vada is a tasty, crispy snack commonly made in chai shops, tiffin centers which now can be made hygienically at home either by frying, baking or air frying. It is called Dal Vada in English, Paruppu Vada in Tamil and Parippu Vada in Malayalam.
Dal Vada is also made for Ammavasya special lunch, special occasions like pongal, baby shower, tamil new year, religious functions and offered as prasad in temples. Masala Vada can be packed as a snack and as a side for sambar rice, rasam rice & more.
Masala Vada is amma’s favorite 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.
Over the years have tried this masala vada many times and now I can confidently say this comes out perfect every time with this measure. Now that justifies the post here right?!
Masala Vada Video
Masala Vada – other names
Parippu Vada (Malayalam), Masala Vadalu (Telugu), Paruppu Vadai (Tamil), Bele Vade / Chattambade (Kannada), Dal Vada (English), Masal Vadai all means one and the same Masala Vada.
Street style Masala Vada is very famous and this recipe tastes just like it – crispy outside with a soft inside. These are so good and addictive that you cannot stop with one.
Similar Recipes
Masala Vada Ingredients
- Dal : Unpolished dal is the best – Choose them when you have options.
- Onion, Coriander leaves : Small onions are recommended for this recipe. You can use big onion if you do not have stock of small onion. Do not skip coriander leaves as they give a very good flavor.
- 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.
- Oil : Use refined oil available at stores. For a healthier option, you can use ground sesame / groundnut oil too.
How to make Masala Vada Step by Step
1.Take 1/2 cup chana dal in a bowl.
2.Rinse it well and soak it for 2 to 3 hrs. Keep covered and set aside. Then drain the water completely and keep aside.
3.To a mixer jar add 1/2 inch ginger, 4 pieces big fat cloves of garlic, 4 red chillies and 1 teaspoon fennel seeds.
4.Grind together the ingredients to a coarse paste like shown below.
5.Then add half of soaked chana dal. Add in batches to grind.
6.Grind to a coarse mixture make sure it should be thick, do not add water.Few dal as whole here and there should be there which gives crisp texture.
7.Then transfer the mixture to a bowl. Grind the rest of chana dal to a coarse mixture.
8.Mix this well first.Then add 1/3 cup onion, 2 tablespoon coriander leaves, salt to taste and a pinch of hing.
9.Mix it well. Masala Vada or Dal Vada dough ready
10.Take a small portion shape them as a ball .
11.Slightly flatten it between your palms.
12. Vada is shaped and ready. It should be slightly thick as shown below.
13.Arrange them in a plate ready to deep fry.
14.Heat oil in a kadai, check if oil is ready by adding a pinch if it rises immediately then oil is ready. Add few vadais in batches.
15.Deep fry them till golden brown, turning over both sides.
16.Drain it and serve hot. Repeat to finish.
17. Masala Vada is ready!
Serve it hot with tea or coffee!
Expert Tips
- Dal – Chana dal is best to use for masala vada. However in Tamil Nadu you get a paruppu called vada paruppu specifically used for masala vada if you get it try using it. It gives crisp masala vada.
- Onion – After adding onions do not let it rest as it will let out water making the dough watery. So after adding onions immediately shape them and deep fry.
- Consistency – It should very thick and in coarse form.The moisture is just enough so do not add extra water. If the mixture is a bit watery then add little rice flour and mix. Rava / Sooji also gives a good amount of crispiness so use either rice flour or rava but add very little.
- Shaping – Shaping the vada is important in getting the crisp texture too. Make sure the vadas are shaped not too thick or too thin, it should medium thick.
- Variation – Add finely chopped greens / spinach /drumstick leaves / mint leaves to the mixture for a healthy & tasty version. Add finely chopped green chili to the mixture for a spicier version. Add finely chopped curry leaves for more flavor.
Serving & Storage
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.
FAQS
1.Which dal is best to use?
Chana dal is best to use. There is a special dal named vada paruppu if you get try that it comes out super crispy.
2.How to make Masala Vada?
- Soak chana dal for about 3 hours
- Grind spices &chana dal to a coarse mixture
- Add onion,coriander leaves,salt and hing. Mix well.
- Take a small portion shape them as a ball and slightly flatten it.
- Deep fry them till golden brown, turning over both sides. Enjoy hot
3.What should I do if the mixture becomes watery?
Add sooji or rice flour to thicken the mixture but do not add more.
4.How do I bake Masala Vada?
- Preheat the oven to 200 deg c
- Slightly brush the vada with oil. Arrange it in baking tray.
- Bake at 200 deg c for 25-30 minutes or till the outer becomes golden brown.
5.Why is my vada breaking / splitting up in oil?
When the doughmixture is too watery then it may split when added to oil. If onions are big they might fall from batter too. Add little rice flour to make the dough consistency right.
If you have any more questions about this Masala Vada Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Masala Vada Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Masala Vada Recipe | Dal Vada | Parippu Vada
Ingredients
- 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
- 4 pieces big fat cloves of garlic
- 4 pieces small red chillies
- 1/2 inch ginger
Instructions
- Take 1/2 cup chana dal in a bowl.
- Rinse it well and soak it for 2 to 3 hrs. Keep covered and set aside. Then drain the water completely and keep aside.
- To a mixer jar add 1/2 inch ginger, 4 pieces big fat cloves of garlic, 4 red chillies and 1 teaspoon fennel seeds.
- Grind together the ingredients to a coarse paste like shown below.
- Then add half of soaked chana dal.
- Grind to a coarse mixture make sure it should be thick, do not add water.Few dal as whole here and there should be there which gives crisp texture.
- Then transfer the mixture to a bowl. Grind the rest of chana dal to a coarse mixture.
- Mix this well first. Then add 1/3 cup onion, 2 tablespoon coriander leaves, salt to taste and a pinch of hing. Mix it well.
- Take a small portion shape them as a ball.
- Slightly flatten it between your palms.
- Arrange them in a plate ready to deep fry.
- Vada is shaped and ready. It should be slightly thick as shown below.
- Arrange them in a plate ready to deep fry.
- Heat oil in a kadai, check if oil is ready by adding a pinch if it rises immediately then oil is ready. Add few vadais in batches.
- Deep fry them till golden brown, turning over both sides.
- Drain it and serve hot.
- Masala Vada is ready!
Video
Notes
- Dal – Chana dal is best to use for masala vada. However in Tamil Nadu you get a paruppu called vada paruppu specifically used for masala vada if you get it try using it. It gives crisp masala vada.
- Onion – After adding onions do not let it rest as it will let out water making the dough watery. So after adding onions immediately shape them and deep fry.
- Consistency – It should very thick and in coarse form.The moisture is just enough so do not add extra water. If the mixture is a bit watery then add little rice flour and mix. Rava / Sooji also gives a good amount of crispiness so use either rice flour or rava but add very little.
- Shaping – Shaping the vada is important in getting the crisp texture too. Make sure the vadas are shaped not too thick or too thin, it should medium thick.
- Variation – Add finely chopped greens / spinach /drumstick leaves / mint leaves to the mixture for a healthy & tasty version. Add finely chopped green chili to the mixture for a spicier version. Add finely chopped curry leaves for more flavor.
Paaka Shaale
The vadas looks very tempting. loved the snaps 🙂
chaitrali pathak
lovely vadas…..
Nithya
They look just too perfect 🙂 yummy yummy.. I just had it a week back.. but still feeling so tempted to have it 🙂
Prathibha
Yummy vada's…love to have it wid cup of coffee…nice n crispy ones dear
Sreelekha Sumesh
My ever time fav snack.Yummyyy parippu vadas.
Umm Mymoonah
Delicious looking vadai, love to snack this any time.
Sanjeeta kk
Crispy and fave tea time snack. Lovely clicks.
Premalatha Aravindhan
delicious vadai,luks perfect…
San
First time to your blog sharmi,you have a neat space with fab dishes.Following you. Parupu vadai is perfect,cannot imagine its combo with payasam hmmm .Nice pictures .
girlichef
Oh wow! These sound delicious!
Suja Sugathan
Masala vadas looks too tempting, crispy and yummy
Priya
I add cloves to vadas, but never cinnamon will try next time, crispy tempting vadas..
Ananda Rajashekar
how wonderful they look, wish i could grab few of those!
Kairali sisters
Me too, just a cup of tea and some vadais..My fav fav…
Krishnaveni
beautiful vadai, our family's fav too
sinfullyspicy
Thanks for stopping by dear. These vadas looks so yummy .I just need a cup of tea to devour them 🙂
Pavithra
All time fav one.. and ur pictures are now making me drool ..asusual great treat for our eyes.
Srimathi
The masal vadai looks delicious. It is one of my fav snacks and for once I would not have a problem deep frying which I hate doing most of the times.
Santosh Bangar
perfect and crispy vada
suma
I don't know anybody who can resist this super aromatic fried delicacy. Certainly a must in the festive meal, with some of them dunked in rasam, yumm!!
Yummy Team
Crispy and delicious vadas..Looks perfect!! Great pics as usual..
jeyashrisuresh
parrupu vadai with masala tea ,my fav combo. adding rava to vadai,is a nice idea and surely it will make it crisp.try this when i make next time.nice clicks
An Open Book
perfect autumn snack
Lavi
Pictures are Tempting to pick one. Nice arrangements! Nice idea of addings rava/rice flour.
Foodie Ann
they look gorgeous..:)
Laavanya
My favorite is ulundhu vadai but these crispy beauties are a close second 🙂
Pushpa
Parrupu vadai looks so delicious,awesome snack with hot drink…
Pushpa @ simplehomefood.com
Tamanna
yummyy look crunchy delicious! i love these but we call them piyaju and make them with masur dal =) cultures bring us so much variety of the same food!
Deeba PAB
Crispy and crunchy…these do look perfect! YUM!
shahana
Looks so perfect!mouthwatering picture!
Chitra
Superb click. i wish to have some rite now. boookmarked urs 🙂
nimi
Hey, very very delicious vadas. Tried today.. and to my surprise the end product had the typical aroma and taste, crispy outside and soft inside!
I had trouble grinding it.. it was like too coarse, may be prob with mixy and I added rava as it was not binding together. Luckily everything went fine.. thank you so much for the recipe… you wont believe if I say that only 3 vadas remained at the end of the day. 🙂
Shalini
hi sharmi, lovely blog with lipsmacking recipes n nice clicks too. pl do visit mine when u find time:)
cheers:)
shalini
Sharmilee! :)
@Nimi : Thanks for trying this so soon and letting me knw, You actually made my day as the first thing I saw 2day mrg was ur comment 🙂
U soaked the dal right?! so it shouldnt be a pblm in grinding…….But glad that u all liked it!
nimi
Lovely, this is what people like me want, step wise to see how exactly it goes to become that crispy vada… thank you so much for updating.
It really means a lot!
And abt the previous grinding prob, I used the wrong mixer :)…
Priya
Hi Sharmi, I am first time here. Its appealing. Love to read your blog and want to try all the bread recipes. I am bread lover too… Happy Blogging!!!
-Priya-
Yamini Vijayaraj
yummy yum! can also be tried with pattani paruppu (broken yellow peas) instead of channa dal…comes out very well with crispy crust and soft inside…
summi
hi there!!!
Each and every tym i search for receipes its your page that attracts me more and encourages to cook….as a beginner i feel very comfortable in going thru ur receipes…going to try this for pangal……Pongal Nalvalthukkal to u too…
summi
hi there!!!
Each and every tym i search for receipes its ur page that encourageous me to cook…i have tried out many dishes of urs and i feel very comfortable with ur receipe guide…this pongal going to try this vada and pongal….PONGAL NALVALTHUKAL to u too..
Shantha
How do you grind it coarsely in a blender? In my NY kitchen I only have a blender, and haven't had much success with grinding dals for vadas…any tips?
Sharmilee! :)
Just use the whip option and dont grind it continuously just on and off for few times and you will get a coarse mixture. Hope this helps!
sona
I admire ur passion for cooking………ur recepes looks easy to cook and very authentic….once i visited ur blog accidenlty but these days iam a regular visitor…..the way ur display the dishes are fabulous….keep going……
Rosaline
Hey, I tried this today and everyone at home loved it. Especially my mother-in-law. This Is her fav Snack as er live in US We dont get these things often from out. I was littlr skeptical brfore trying this. Can't believe as its my first time that I had made. Thanks to you.
Been following you in this site . Neat presentation and nevertheless to say your passion for cooking.
ANILKUMAR PADMAKAR DIXIT
I admire ur passion for cooking………ur recepes looks easy to cook and very authentic….once i visited ur blog accidenlty but these days iam a regular visitor…..the way ur display the dishes are fabulous….keep going……:):)
nivi
i tried this and dey turned out perfect
villageidiot
Followed your recipe & made excellent Vadas today. Truly restarunt like -crispy & tasty. Thanks for sharing.
WTF**K
Hi Sharmi,
This is one of my favourite dishes. I tried your recipe and turned out perfect. 🙂 Thanks..keep up the gr8 work.
sivasankari s
Can we make the vadas keep it in the fridge n fry it later
Sharmilee! :)
Yes you can keep it in the fridge and fry it later…
Gladice John
thanks for the receipe finally i got a good texture of vada
Gladice John
Thanks for the receipe, finally i got the texture of the vada which i was searching
Unknown
Looks very good! Nice step by step pictures! Will try this soon!
Unknown
Hi. Looks really really good! Nice step by step pictures! Thanks.
Sapana Behl
Tried these beautiful vadas. Will post tomorrow with a link back to your page.
Thanks for sharing
Harsha Kumar
I love that you have presented the Vadais in the newspaper ! Just like we get from the shops ! Thanks ,all of your recipes are a super hit in my home .
kiruthika lakshmi
Hi,
Yummy vadai. Nice photography. I like to know when to add the ingredients which are given under " for mixing" section?
SHARMILEE J
That was a typo…have corrected it now
Thinker
It was perfect. Serving it in the US where we hardly see Paruppu vadai, it was a hit among my church members. Thanks for sharing the recipe.
Manibharathi M Kumar
Akka,
Nobody can make a recipe as simple as you do.
Its easy and inspiring to treat our taste buds.
Amma used to add murungai keerai to this. Its tastes good. Also kids who dont eat proper greens can get little benefits if added in vadai.
abinaya
Hi sharmi,I tried out already and again going to do tomorrow.I have become big fan of ur blog.
Unknown
I've followed your recipe earlier and TH loved the vada! But I just noticed, are steps 3 and 4 mixed up?
SHARMILEE J
Oh yeah the descriptions were mixed now updated it, thanks for letting me know
Ramaa Lakshman
Hi Sharmi, tried this today and it turned out so well. I also added some drumstick leaves to it. Both my daughter's college/school friends enjoyed it! Thank u for this recipe.
sindhu
I tried your recipe and it came awesome . Thank you so much .my 2 yr old daughter enjoyed the vada so much .
Christal Jinu
Hai sharmi..im a big fan of u..this is my first post…i cooked most of ur recipies.All came out well..You r my Kitchen guru..
kalarani karthick
Hi Sharmi,
Tried ur recipe… Came out great though it's my first attempt…:-) Thanks to u…:-)
Kavitha Arun
Hi Sharmi! Tried the parupu vadai along with the aval payasampayasam today. Both came out great. Also tried almost all the side dish for chappatis. So far all have turned out well. Thanks for the recipes which keep encouraging me to try varieties…. MAGILZCHI.
run 3
Looks so good! I want to try it now.