Masala Vada
South Indian • All Foods
How to Make Masala Vada (Traditional & Healthy Version)
Masala Vada, also known as Paruppu Vadai in Tamil Nadu and Chana Dal Vada in Andhra Pradesh, is a beloved South Indian snack that perfectly balances taste, texture, and nutrition. Made with soaked chana dal (split Bengal gram), fresh herbs, and Indian spices, these crunchy lentil fritters are an essential part of festive platters and evening tea-time across South Indian homes. The aroma of hing (asafoetida) and fresh curry leaves infuses every bite, making it a flavorful treat. Traditionally deep-fried and served piping hot, Masala Vada is especially popular during festivals like Pongal, Ugadi, and Diwali. Its crispy exterior and soft, spiced interior are enjoyed with coconut chutney or green chutney. Today, health-conscious home cooks often adapt the recipe for tawa or air-frying to reduce oil, making it a guilt-free snack. The wholesome combination of chana dal and spices not only makes Masala Vada a delicious snack but also a protein-rich, vegetarian choice that reflects the culinary heritage of South India.
Ingredients(for 2 medium vadas per serving)
- 1 cup Chana dal (split Bengal gram)
- 1 small, finely chopped Onion (pyaaz)
- 2, finely chopped Green chilies (hari mirch)
- 1/2 inch piece, grated Ginger (adrak)
- 8-10, chopped Curry leaves (kadi patta)
- 2 tbsp, chopped Coriander leaves (hara dhania)
- 1/2 tsp Fennel seeds (saunf)
- 1/4 tsp Asafoetida (hing) - optional
- 1/2 tsp Red chili powder (lal mirch)
- to taste Salt (namak)
- 2 tbsp Oil (for shallow frying (use cold-pressed oil for health))
Instructions
- 1
Rinse and soak the chana dal in water for 2-3 hours. Drain well, reserving a tablespoon of dal aside for texture.
5 minutes
Do not oversoak; over-soft dal makes vada soggy.
- 2
Grind the drained chana dal coarsely in a mixer without adding water. The mixture should be grainy, not a paste.
3 minutes
Pulse the mixer to retain texture.
- 3
Transfer the ground dal to a bowl. Add chopped onion, green chilies, grated ginger, chopped curry leaves, coriander leaves, fennel seeds, asafoetida, red chili powder, salt, and the reserved whole dal.
3 minutes
Mix gently to avoid releasing too much water from onions.
- 4
Divide the mixture into equal portions. Shape each portion into small flat discs (vada shape) using wet hands.
4 minutes
Wet hands prevent sticking and help shape evenly.
Why This Dish is Healthy
This healthy Masala Vada recipe uses shallow frying to avoid excess oil, making it lower in calories and saturated fat. Chana dal is an excellent source of protein and fiber, which helps maintain satiety and steady blood sugar levels. The absence of refined flour and the addition of fresh herbs and spices make it a nutrient-dense, wholesome snack ideal for weight management and diabetic-friendly diets.
Masala Vada is a protein-rich snack thanks to chana dal (split Bengal gram), which provides dietary fiber, complex carbohydrates, and essential amino acids. The inclusion of spices like ginger and hing aids digestion, while fresh herbs add antioxidants and vitamins. Shallow frying with minimal oil reduces total fat content, making it a heart-healthy option. This recipe is cholesterol-free, naturally gluten-free, and suitable for most vegetarian diets.
Pro Tips
- 💡Tip 1: Do not overgrind chana dal; a coarse texture is key for crunch.
- 💡Tip 2: Add a pinch of hing (asafoetida) for authentic flavor and digestive benefits.
- 💡Tip 3: For extra crispiness, pat the shaped vadas thinner before frying.
Storage & Serving
Store cooled vadas in an airtight container for up to 2 days at room temperature. Reheat in an oven or tawa to restore crispiness. Avoid refrigeration as it softens the vadas.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
