Masala Vadai / Chana dal vada

Masala vada is a very popular South Indian tea snack made with chana dal, spices, onions etc.., which is deep fried in oil. It is available in all tea stalls and in restaurants, mostly served with coconut chutney.

Masala is a mixture of spices and vada is a deep fried lentil snack. If you are looking for a street-style masala vada, then this is the recipe😋😋 These vadas are very flavorful, crispy, tasty and addictive that you will end up making them again and again.

My husband likes masala vada so much, that I started making it at home and finally it became favourite for all my friends. We used to have many tea parties at home back in South Africa with these vadas.

When you are frying these vadas at home, it will make you hungry for sure and even your neighbours will be tempted by it’s aroma.

Idli-sambar-chutney- vada; pongal-sambar-chutney-vada or simply masala vada- coconut chutney- tea/coffee are the best combinations😊

Much recommended recipe and infact I went live with my brothers, sisters and friends last Sunday showing them this recipe.

Much recommended recipe to try at home and let us check about it❤


  • Chana dal- 1 cup ( 200 gms.)
  • Onion- 1 small ( chopped finely)
  • Ginger- 1/2 inch ( finely chopped)
  • Green chilli- 1 or 2 ( finely chopped)
  • Asafoedita powder- 1/4th tsp
  • Curry leaves- 1 sprig ( I chopped it to small)
  • Coriander leaves- 2 tbsp ( finely chopped)
  • Salt – as needed.

To grind:

  • Red chilli – 1
  • Cinnamon stick- 1 inch
  • Cumin seeds- 3/4th tsp
  • Fennel seeds- 3/4th tsp.


Clean the chana dal well in water and soak it in water for 2 hours.
After 2 hours of soaking, drain the water out.
Take a mixer jar and add red chilli, cinnamon stick, cumin seeds and fennel seeds.
Grind it once to coarse.
Take one handful of chana dal and keep it separate in a cup/ bowl. To the same mixer jar with spices, add remaining chana dal.
Add asafoedita powder and salt to the chana dal in the mixer jar. Do not add water.
Grind it to coarse without adding water.
Transfer it to a big bowl and add the handful chana dal kept in the cup/bowl. Mix everything together.
Add the finely chopped onions, ginger, green chilli, curry leaves and coriander.
Mix everything together.
Heat oil to deep fry vadas in a pan. Once the oil is hot, keep the flame in medium.
Easiest way to shape the vadas is to roll a small ball out of the mixture and keep it in your left hand. Now flatten it with your right hand fingers.
Now reverse it with your right hand fingers and drop it into the oil to deep fry.
Deep fry both the sides in medium flame till it is cooked completely and turns crispy, golden brown on both sides. Did not crowd the pan.

You can filter the oil using a tissue paper or kitchen towel.


  • You can always substitute mint leaves instead of coriander leaves for good flavor.
  • If you make big size vadas, it will take time to cook inside and it won’t be that crispy.