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Traditional Indian Vegetarian Recipes from a mother's kitchen

Masala Vada Recipe , How To Make Daal Vada

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Masala Vada- A crisp and delicious lentil cutlet from southern India

how to make south indian masala vada

masala vada
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5 from 1 vote

Masala Vada

Masala Vada- Crisp and delicious lentil cutlet from Southern India
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, snacks/starters
Cuisine: South Indian Cuisine
Keyword: vada
Servings: 6
Author: anjanaskc

Ingredients

  • 1.5 cup Bengal Gram/ Chana Daal
  • 3/4 cup Yellow lentil/ Moong daal
  • 6 Green Chili/ Hari Mirch
  • 1 tbsp Ginger/ Adrak
  • 2.5 tbsp Curry Leaves Chopped
  • 4 tbsp Fresh Coriander/ Hra Dhaniya
  • 4 tbsp Raw Mango Chopped
  • 1.5 tsp Cumin Seed/ Jeera
  • 15 Pepper corn/ Kali Mirch
  • 1.5 tsp Fennel Seeds/ Saunf
  • 1/2 tsp Asafoetida/ Hing
  • To Taste Salt
  • 1/2 tsp Baking soda

Instructions

  • Wash and soak both the lentils seperately for approx.3 hours.
    Take out half cup soaked bengal gram and keep aside.(A)
  • Now drain water and mix both the lentils
  • Take lentils in the mixer jar add 1 t.s curry leaves, green chilli and ginger and grind coarsly
  • Now add fennel seeds,curry leaves and pepper corns and pulse(crush) again for few seconds,add just 1-2 tbls of water to make a thick mixture.
  • Take the mixture in a bowl, add the soaked chana daal (A) cumin seeds,fresh coriander, chopped curry leaves,chopped raw mango, asafoetida,salt and baking soda.
  • Mix the lentil mixture well, grease your palm,and take a small portion from the mixture and make a slightly flat tikki.
  • Deep fry in hot oil on medium heat and when become golden and crisp then drain on a paper napkin.
  • Serve hot with coconut chutney or mint chutney

Notes

Note-if you have added little extra water and not able to make cutlets then don’t worry,just make medium size fritters(pakoda)from the mixture:)they will taste equally delicious.
 
Variation-you can deep fry these vadas till half done ,take out and then press them slightly with your palms and deep fry again for a much crisper vadas.
Serving suggestions-best served with coconut chutney,tomato ketchup or yoghurt dip

 

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Comments

    • Hi Jo
      yes you can make them in advance and frozen for later use,First deep fry them till half done then keep in the freezer and when you want to serve just defrost and fry again.

      Reply

  2. Yummy & delicious vada. Thank you for sharing Anjana ma'am. I am food lover to eat and cook, but my masala vada never use to be crisp from inside. From your guidance i have learned the proportion of ingredients and method to cook on low flame. Thank you again

    Reply

  4. These look amazing Anjana! Very tempting too.I have never added moong dal with Chana dal in the Dal vada but this looks and sounds delicious. I will try this combination next time! 🙂

    Reply

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