Masala vada | How to make Masala vada

By Swapna Sunil  |  20th Jun 2016  |  
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  • Masala vada, How to make Masala vada
Masala vadaby Swapna Sunil
  • Prep Time


    1 /2Hours
  • Cook Time


  • Serves





About Masala vada Recipe

Masala vada is as popular as Mirchi bajji and widely sold street food of Hyderabad that is loved and consumed by many. Masala vada is made using chana dal as the main ingredient, its soft interiors and crispy exteriors with a sprinkle of coriander powder and salt is a perfect tea time munching.. This is so simple n easy to make at home without any expertise and running to the market for ingredients ...

Masala vada is a popular aromatic and delicious dish. You can try making this amazing Masala vada in your kitchen. This recipe requires 390 minutes for preparation and 30 minutes to cook. The Masala vada by Swapna Sunil has detailed steps with pictures so you can easily learn how to cook Masala vada at home without any difficulty. Masala vada is enjoyed by everyone and can be served on special occasions. The flavours of the Masala vada would satiate your taste buds. You must try making Masala vada this weekend. Share your Masala vada cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Swapna Sunil for inputs. In case you have any queries for Masala vada you can comment on the recipe page to connect with the Swapna Sunil. You can also rate the Masala vada and give feedback.

Masala vada

Ingredients to make Masala vada

  • 2 cups : chana dal
  • 2 cups : spinach , finely chopped
  • Few curry leaves chopped
  • 1 nos : Large onion , chopped
  • 4 nos : Green chilli , finely chopped
  • An inch piece : ginger , finely chopped
  • 2 tbsp : Whole coriander seeds
  • 2 tsp : red chilli powder
  • salt to taste
  • 1/4 tsp : turmeric
  • 2 tbsp : gram flour / Besan
  • 2 tbsp : Rice flour
  • oil for Deep frying

How to make Masala vada

  1. Wash and soak the chana dal overnight or a minimum of six hours.Drain the water and grind the soaked dal without any water into coarse paste and scoop it into a deep bowl.
  2. To this paste add the chopped onion, ginger, coriander seeds, green chillies, salt , red chilli powder, turmeric and mix well.
  3. Next add the chopped spinach , curry leaves, rice flour and besan and mix well. Meanwhile start heating up the oil for deep frying.
  4. Wet your hands with water and take a lemon sized dough and make a patty on your wet palm. Slowly drop the patty along the edges of the pan into hot oil.
  5. Repeat and add patties according to the size of the pan / kadai you are using but do not over crowd, fry 6 to 8 patties at a time. Fry them on medium high heat until golden brown which might take 8 to 10 mins, do not rush the process as the interiors will be raw with burnt exteriors.
  6. Once fried drain and remove them on to a paper towel. Serve them hot with ketchup / green chutney or just with a sprinkle of coriander powder and salt they taste awesome as it is too !!

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