Masal Vada
Crispy, golden, and bursting with flavor, Masal Vada is an iconic South Indian snack that's perfect for tea-time indulgence. Made with soaked chana dal ground into a coarse batter and mixed with aromatic ingredients like fennel seeds, curry leaves, garlic, and coriander, this recipe takes fried fritters to a whole new level. The addition of rice flour ensures these vadas are perfectly crunchy on the outside while remaining tender within. Shaped into patties and deep-fried to perfection, Masal Vada pairs beautifully with coconut chutney or a tangy tomato ketchup, making it an irresistible treat for gatherings or everyday cravings. Whether you're looking for a savory snack or a side dish with a bold, traditional twist, this quick recipe with minimal preparation is sure to be your go-to for flavorful comfort food.
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Recipe Information
Ingredients
- 200 grams Chana dal
- 1 medium, finely chopped Onion
- 2 small, finely chopped Green chilies
- 1 inch piece, finely chopped Ginger
- 3 cloves, finely chopped Garlic
- 1 teaspoon Fennel seeds
- 10 leaves, chopped Curry leaves
- 2 tablespoons, chopped Coriander leaves
- 1 teaspoon or to taste Salt
- 2 tablespoons Rice flour
- 500 milliliters, for frying Oil
Instructions
Rinse the chana dal thoroughly under cold water until the water runs clear, then soak it in water for at least 2 hours.
After 2 hours, drain the water completely from the chana dal. Reserve a tablespoon of whole soaked dal and set aside.
In a food processor, add the drained chana dal, fennel seeds, green chilies, ginger, and garlic. Pulse to a coarse mixture without adding any water. Transfer this mixture to a large mixing bowl.
To the bowl, add the reserved whole chana dal, finely chopped onions, curry leaves, coriander leaves, and salt. Mix well until everything is combined.
Add the rice flour to the mixture to help bind the ingredients and mix again thoroughly.
Heat oil in a deep frying pan over medium heat.
While the oil is heating, take a small portion of the mixture (about the size of a small lime) and flatten it slightly between your palms to form a round patty.
Once the oil is hot enough (you can test by dropping a small piece of mixture into the oil; it should sizzle and rise to the surface), carefully slide the prepared vada into the oil.
Fry the vadas in batches, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy on both sides. This should take about 4-5 minutes per batch.
Use a slotted spoon to remove the vadas from the oil and place them on a paper towel-lined plate to drain the excess oil.
Serve hot with coconut chutney or tomato ketchup as a snack or as a side dish.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 16.5 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1977 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
