Masala Vada | South Indian Vada Recipe | Paruppu Vadai | Tea Time Snacks | Vada Recipe | Street Food

split chickpeas

🥗Healthier: black beans

💰Cheaper: yellow split peas

Black beans provide fiber and protein, while yellow split peas are often less expensive.

rice flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor, while all-purpose flour is usually cheaper.

Soak 1 cup of chana dal in water for about 2 hours.

After soaking, keep a little bit of the chana dal aside.

In a mixer jar, add 2 tablespoons of chana dal, 1 teaspoon of fennel seeds, a small piece of cinnamon, and 2 cloves.

Add 4 red chillies and 1/2 teaspoon salt, and grind these ingredients together.

Add the remaining chana dal to the mixer jar and pulse it a few times to grind to a coarse mixture without adding water.

Transfer the vada batter to a bowl and add 1 medium sized onion (finely chopped), 3 cloves of garlic (finely chopped), a piece of ginger (finely chopped), 2 green chillies (finely chopped), a few curry leaves (finely chopped), and some chopped coriander leaves.

Mix everything together and check for seasoning, adding more salt if needed.

Take a little bit of the batter, roll it, and flatten it gently in your palm.

Heat enough oil for deep frying in a kadai.

Once the oil is hot, gently drop in the vadas and deep fry them on medium low flame until they are golden brown.

Remove the vadas from the hot oil and keep aside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens