Masala Vada (Crispy Lentil Fritters)
Coarsely ground chana dal mixed with onion, fennel, green chili, ginger and curry leaves, shaped into patties and fried until crunchy and golden. South India's favourite tea-time snack.
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Start your free weekContinue with free accessGrind coarsely
Drain the dal well and set aside 2 tablespoons. Grind the rest with the dried chilies and fennel, without water, to a coarse, crumbly paste.
Mix
Add the reserved whole dal, onion, green chilies, ginger, curry leaves, cilantro and salt and mix well.
Shape
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Fry
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Grind coarsely
Drain the dal well and set aside 2 tablespoons. Grind the rest with the dried chilies and fennel, without water, to a coarse, crumbly paste.
Mix
Add the reserved whole dal, onion, green chilies, ginger, curry leaves, cilantro and salt and mix well.
Shape
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Known as paruppu vadai in Tamil and ambode in Kannada, masala vada is a staple at South Indian tea stalls and temple festivals.
Unlike the soft medu vada, it's coarse and crunchy, studded with whole lentils and fragrant with fennel and curry leaves.
⭐ Why It's Famous
Crunchy, aromatic and protein-rich, masala vada is the perfect monsoon snack with hot coffee.
💡 Fun Fact
Keeping a few whole soaked lentils in the mix is the trick for extra crunch in every bite.
Tamil Nadu & Karnataka
13.08°N, 80.27°E
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