Masala Vada Recipe (Street Style) – Dassana’s Veg Recipe

Masala Vada are crisp and spicy South Indian fritters made with chana dal (bengal gram), onions, herbs and plenty of spices. This tea-time snack has a coarse and crunchy texture with flavors from fennel seeds, coriander seeds, black pepper and dry red chilies. They taste best when served hot with coconut chutney or a cup of tea or coffee. This street style Masala Vada recipe gives you crispy and flavorful vadai every time.

About Street Style Masala Vada

Masala Vada, also called Masala Vadai, is a popular South Indian tea-time snack where a coarse and spiced chana dal mixture is shaped into patties and deep fried until crisp and golden.

This street style version has a bolder and spicier taste as whole spices like fennel seeds, coriander seeds, black pepper and dry red chilies are coarsely ground before mixing with the lentils.

The coarse ground chana dal gives these vadas their signature crunchy texture, while the onions, spices and herbs add plenty of flavor.

I had received many requests for Masala Vada and finally decided to share this popular South Indian snack recipe. Usually, I make the classic homestyle Dal Vada which is less spicy and uses fewer herbs and spices than this version.

The method is somewhat similar to Middle Eastern Falafel, but the taste and ingredients are very different. Here, chana dal is used instead of chickpeas and the flavor profile is distinctly South Indian.

You can adjust the spice level to your preference. I prefer adding both dry red chilies and green chilies for a balanced heat and flavor. You can also use either one of them. If using only dry red chilies, add 2 instead of 1.

You can also add some grated coconut for extra texture and flavor. A few tablespoons of tuvar dal (pigeon pea lentils) or moong dal (hulled & split mung lentils) can also be added along with the chana dal.

At home, I usually serve these crispy Masala Vada with coconut chutney and hot tea or coffee. They also taste good with Coriander Chutney, Mint Chutney and ketchup.

Explore More Vada Varieties

How to make Masala Vada (Stepwise)

Soak Lentils

1. Rinse ½ cup chana dal (split and husked bengal gram) a couple of times in water. Soak in enough water for 2 hours.

Tip: For a quicker option, heat water until hot. Switch off the heat and soak the lentils for 1 hour.

2. In a blender or mixer-grinder, add the following spices:

• 1 to 2 dry red chillies, halved and seeds removed
• 1 teaspoon fennel seeds
• ½ teaspoon coriander seeds
• ¼ teaspoon black peppercorns

3. Grind the spices coarsely.

4. Drain all the water from the soaked chana dal. Add the soaked lentils to the blender with the coarsely ground spices.

5. Blend to a coarse mixture. Some whole or partially crushed chana dal pieces should remain in the mixture for texture.

Do not add water while grinding. I have not added any water.

Adding water can make the mixture thin and difficult to shape. If needed, add only 1 to 2 tablespoons water while grinding.

6. Remove the ground mixture to a mixing bowl.

Make Street Style Masala Vada

7. Add the below listed ingredients to the ground lentils:

• ¼ cup finely chopped onions
• ½ to 1 teaspoon chopped green chilies
• 1 teaspoon finely chopped ginger
• 9 to 10 curry leaves, finely chopped
• 2 to 3 tablespoons chopped coriander leaves
• 1 pinch of asafetida (hing)
• salt as required

8. Mix thoroughly.

9. Shape into medium-sized vada. Make balls first and flatten them slightly.

Tip: If the mixture feels loose, add 1 to 2 tablespoons rice flour. You can also flatten the vadai more to make them thinner and crispier.

10. Heat oil as needed in a kadai or frying pan.

Keep the heat to medium or medium-high. Add a tiny portion of the mixture to the hot oil. If it rises steadily to the surface, the oil is ready for frying.

Gently and carefully slide the masala vada into the hot oil. Do not overcrowd the pan.

11. Fry until one side becomes light golden. Turn over carefully with a slotted spoon and fry the second side. Lower and adjust the heat if the oil becomes too hot.

12. Fry until the masala vada become crisp and golden. Turn them a few times for even frying.

13. Remove with a slotted spoon and place on kitchen paper towels to absorb extra oil. Shape and fry the remaining mixture in batches.

14. Serve street style Masala Vada hot with Coconut Chutney.

Helpful Tips

1. Drain lentils well: After soaking, drain all the water very well from the chana dal. Excess moisture can make the mixture loose and difficult to shape.
2. Grind coarsely: Grind the chana dal to a coarse mixture and not to a smooth paste. A coarse texture gives the vada their signature crunch.
3. Avoid adding water: The soaked lentils usually have enough moisture for grinding. Adding water can make the mixture thin and oily while frying.
4. Shape evenly: Flatten the vada evenly so they cook properly from inside. Thinner vadai also become crispier.
5. Oil temperature: Heat the oil on medium to medium-high heat before frying. To check if the oil is ready, add a tiny portion of the mixture to the hot oil. If it rises steadily and sizzles, the oil is ready. Avoid very hot oil as the vada can brown quickly from outside while remaining undercooked inside.
6. Adjust spice level: You can reduce or increase the green chilies and dry red chilies according to your taste preferences.
7. Optional additions: You can add a few tablespoons of grated coconut for extra flavor and texture. Some tur dal, masoor dal or moong dal can also be added along with the chana dal.
8. Make ahead: You can prepare the vada mixture a few hours earlier and refrigerate it. Shape and fry when ready to serve.