Masala Vadai / Paruppu Vadai / Masala Vada – Crispy evening snacks

  • Soaking Time: 3 to 4 hours
  • Cook Time: 20 mins
  • Yields: 20 -25

Ingredients needed 

  • Channa dal / Kadalai paruppu – 1 cup
  • Onion – 1
  • Green chili – 4
  • Ginger – 1 inch
  • Garlic – 3 -5 pods
  • Fennel seeds /Soambu – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander and Curry leaves – finely chopped
  • Salt as needed
  • Rice flour – 1 tbsp. (Optional)


  • Wash and clean the channda dal well; Soak it for 3 to 4 hours
  • Finely chop: Onion, green chilies, curry leaves, coriander leaves


  1. Drain Channa dal; Keep aside 1 tbspn Channa dal separately
  2. Firstly, grind ginger, garlic and fennel seeds.
  3. Then add Channa dal to it and grind coarsely. Not too small and not too coarsely. Do not add water to grind. If you want you can grind it in two batches too.
  4. Then add finely chopped onions, green chilies, curry leaves, coriander leaves, salt, turmeric powder, Asafetida. Rice flour is optional. It adds more crispiness to the vadai. Mix well using your hands
  5. Keep a bowl of water and make equal sized balls first to make uniform vadai.
  6. Heat oil in a kadai /Pan meanwhile. Shape vadai using your palms.
  7. Deep fry in hot oil until golden in color, flipping once in between. Always cook in medium flame to ensure even cooking and golden colour. When you drop oil, heat should be high. Simmer before you drop all vadas and cook in medium flame until done.
  8. Drain in paper towel.

Serve hot with tea or coffee and coconut chutney  or Tomato ketchup as side dish


  • Soak channa dal for atleast 3 hours. Soaking less time makes vada little harder.
  • You can also grind green chili along with ginger garlic and fennel seeds
  • Adjust green chili as you prefer
  • You can also use red chili instead of green chili.
  • If you don’t like, you can ignore garlic
  • Do not add water to grind channa dal
  • Rice flour or sooji is to make crisp. Its optional too. If using rice, soak along with dal.

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