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I always feel this is the easiest recipe of vada variety. It would never go wrong 😛 Any tea shops in Tamil Nadu, you can find masala vada at anytime. A great tea time snack. I can eat this even with yogurt rice 🙂 Lots of variation can be done with this. We can add spinach, veggies etc. This is the basic vada recipe.

Masala_Vada_1 Masala_Vada_2Masala_Vada


Channa Dal : 1 1/2 cup

Red Chili : 3

Fennel Seeds : 1 teaspoon

Onion : 1/2 of a large

Salt : 1 teaspoon

Curry Leaves : Few

Cilantro Leaves : Few

Ginger : 1 inch piece

Garlic : 4 to 5 pods

Asafoetida : 1 teaspoon

Oil : for deep frying


  • Soak channa dal in water for minimum 4 hours or overnight.
  • Then drain water and grind the dal with garlic, ginger, fennel seeds and red chili. Make it a coarse paste. Add very minimal water while grinding.
  • When you are ready to fry the vada’s, add salt, asafoetida, chopped cilantro leaves, chopped curry leaves with the batter and mix well.
  • Heat oil in a heavy bottomed pan. Make sure the oil is heated in medium flame.
  • To check if oil is ready, put a small drop of batter and it should come up immediately.
  • Now take a small ball of batter, flatten it between palms ,slide it in to the oil and deep fry it on both the sides.
  • When you slide the vada, make sure the first side cooks for at least 2 mins, then turn over to the next side. There are chances that the vada might break, if turned without cooking properly.
  • Drain in a paper towel and serve with a hot cup of chai 🙂