Masala Vada
Masala Vada, a crispy and flavorful South Indian snack, is a delicious treat made from coarsely ground chana dal (split chickpeas), aromatic spices, and fresh herbs. Packed with bold ingredients like fennel seeds, asafoetida, curry leaves, and green chillies, these golden-brown fritters are bursting with savory and spicy goodness. The addition of rice flour ensures a perfectly crunchy texture, while onions and coriander bring freshness to every bite. Shaped into flat discs and deep-fried to perfection, these vadas are an ultimate crowd-pleaser and a great option for tea-time or festive gatherings. Serve them hot with tangy chutneys or your favorite dipping sauce for an irresistible snack experience. Perfect for anyone searching for "South Indian snacks", "Masala Vada recipe", or "crispy chana dal fritters".
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Recipe Information
Ingredients
- 1 cup Chana Dal (split chickpeas)
- 1 medium Onion
- 2 pieces Green Chillies
- 1 inch Ginger
- 10 leaves Curry Leaves
- 1 teaspoon Fennel Seeds
- 1 pinch Asafoetida
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Salt
- 1 tablespoon Rice Flour
- 2 tablespoons Coriander Leaves
- 2 cups Oil
- 2 tablespoons Water
Instructions
Rinse the chana dal thoroughly, then soak it in water for about 2 hours.
After soaking, drain the chana dal thoroughly.
In a blender, coarsely grind the chana dal. Do not add water; it's important to maintain a slightly coarse texture.
Chop the onion, green chillies, ginger, curry leaves, and coriander leaves finely.
In a mixing bowl, combine the ground chana dal with chopped onion, green chillies, ginger, curry leaves, fennel seeds, asafoetida, red chilli powder, salt, rice flour, and coriander leaves.
Mix the ingredients well, adding about 1 to 2 tablespoons of water, if needed, to form a thick batter.
Heat oil in a deep pan over medium heat for frying.
Take small portions of the mixture and shape them into small, flat discs approximately 2 inches in diameter with your hands.
Carefully slide the shaped vadas into the hot oil. Fry them in batches and avoid overcrowding the pan.
Fry the vadas until they turn golden brown and crisp on both sides, about 5 minutes per batch.
Remove the vadas using a slotted spoon and drain them on a paper towel to remove excess oil.
Serve the masala vadas hot with chutney or ketchup.
Nutrition Facts
Calories |
4827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 461.0 g | 591% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 30.6 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2321 mg | 49% | |
*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.
