Go Back
+ servings
masala vada
Print Recipe
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: Masala vada, vada
Servings: 6
Author: Anjana Chaturvedi


  • 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


  • 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


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