Crispy masala vada

Total Time:
3.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 1 cup - channa dal
  • 1 tbsp - rice flour or rava
  • 1/2 inch stick - cinnamon [optional]
  • 2 - cloves [optional]
  • 2 tsp - fennel seeds
  • 3 - red chillies
  • 4 cloves - garlic, finely chopped
  • 1/2 inch piece - ginger
  • 1 tbsp - coriander leaves, finely chopped
  • 8 - small onion, very finely chopped
  • To taste - salt
  • For deep frying - oil

How to Make Crispy masala vada

  • Wash and soak channa dal for 2 to 3 hours.
  • Then drain the water completely and keep aside.
  • Grind together cinnamon, cloves (if you are using), fennel seeds, ginger and red chillies with channa dal.
  • Make sure you grind them coarsely and not to a fine paste.
  • The batter should be very thick.
  • Then transfer the batter to a bowl.
  • Add onions, chopped garlic, rice flour, coriander leaves, salt and mix well.
  • The batter is ready.
  • Make equal sized small balls out of the mixture.
  • Pat each ball on your palm, to form a circle of 1/4 inch thickness and place them on a plate.
  • Heat oil in a kadai and deep fry them, till golden brown, turning over both sides.
  • Drain it on a tissue paper.
  • Serve hot with any chutney of your choice.
  • Recipe courtesy: Rak's Kitchen