Masal Vada / Channa dhal Vada

Masal Vada / Channa dhal Vada – a crispy and savoury street food delight that is served along with coffee / tea in South India. It is prepared by soaking and grinding channa dhal along with few spices and herbs and is deep fried to golden brown. These round shaped lentil based vadas are crispy, flavourful and delectable, perfect for evening snack.


Channa dhal 1 cup
Green chilli2
Gingersmall piece
Fennel seeds1 1/2 teaspoon
Onion 1 medium size
Coriander leavesfew
Hing / Asafotedia1/2 teaspoon
Saltto taste
Oilto deep fry


  • Finely chop the onion and coriander leaves.
  • Wash and soak the channa dhal in water for about 2 hours. After 2 hours, drain the water. Take about 1 to 1 1/2 tablespoon of the channa dhal and keep it aside. This small amount of channa dhal is to be added to the ground vada mixture later to get a crunchy texture. Transfer the rest of the portion of channa dhal to a mixer / blender.
  • To this add ginger, green chillies & fennel seeds and grind this to a coarse paste. Use minimum amount of water, say about 1 to 1 1/2 tablespoon. Adding more water will make the vadai soggy and will not allow the vedas to retain the shape. Add salt and hing and give a quick pulse.
  • Transfer the grounded vada mixture to a bowl. To this add finely chopped coriander leaves and finely chopped onion. Mix well.
  • Heat oil in a kadai with the heat on medium.
  • Take a small portion of the grounded paste and place it on your left palm and flatten it to a round shape with your right hand. The thinner the vada the more crispier it will be.
  • When the oil is warm enough, drop the round shaped vada into the oil carefully. Make more round shaped vadas and drop it in oil as before until you have space in the kadai.
  • When you see golden edges, flip the vadas so that it gets evenly cooked on both sides.
  • When the vadas turn golden brown both sides, take it out and place it on a tissue paper so that the excess oil is absorbed.
  • Serve the masal vadas with chutney and coffee / tea.


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