January 30, 2017

Masala Vada / Dal Vada/ Fried Lentil Balls

Share with friends and family

Yet again another signature dish of  South India.
A delicious vada or fritters made using a combination of dhalls /lentils flavored with authentic spices and herbs .
Known by various names Masal Vadai , Masal Vade , Dal vada this is a perfect tea time snack for entertaining guests or for potlucks and parties. 

The amazing flavor of mint,onions and chillies mixed in the vada batter impart a delicious taste to these vada when deep fried which makes them so tempting and addictive that one just cannot resist the temptation. 

Serve it with some creamy coconut chutney or binge eating as is it tastes delicious either ways.

Preparation Time : 2 hrs
Cooking Time : 30 mins
Serves : 4-5

Masala vada/Dal Vada/Paruppu Vadai/Aam Vadai


1 cup channa dhall / bengal gram dhall/kadalai paruppu
2  tbsp thoor dhall / thuvaram paruppu
2 tbsp moong dhall /paitham paruppu
3-4 dry red chillies (spicy variety)
ginger grated
pinch of asafoetida
coriander/cilantro finely chopped finely (use generously)
bunch curry leaves chopped finely
mint leaves/pudina chopped finely
1 small size onion chopped finely
Oil for deep frying


  • Wash and soak all the dhalls/lentils along with the dry red chillies for about 1 - 1.5 hrs.
  • Drain completely.
  • Grind to a coarse paste by adding the grated ginger,turmeric and asafoetida.Remove in a bowl.
  • To this now add the chopped cilantro/coriander,curry leaves,mint,onions,salt and mix well.
  • Donot add water at any stage,else the paste gets watery and will absorb lot of oil while frying.
  • Make small lemon sized balls from the dough and flatten them into small patty.
  • Heat the oil,pinch out a small piece of the dough and slide it in the hot oil,if it raises immediately,means the oil is at the correct temperature.
  • Keep the heat of the oil in medium - high,slide the patty into the oil and fry until golden brown.
  • Do not slide in all the patty at the same time.Do it in batches.
  • Drain on absorbent paper and serve hot with Masala Tea or Filter coffee.

  • If you are making this vada as prasadam for any pooja or during navratri,you may skip the onions and rest of the procedure remains the same.
  • Those who like the flavor of fennel/saunf,you can add that too after grinding the lentils.
  • In case,after grinding,if you find there is slightly excess water,add in about a tbsp of rice flour,this will help absorb the excess water.

No comments:

Post a Comment

If you feel your search for the recipe ends here and this blog has helped you with that,please do drop in a word / suggestion ,which will motivate me further to help you guys !!