Sanjeev Kapoor

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Masala Vada

A south Indian dish served as a snack.

This recipe is from the book Street Food.

Preparation Time : 11-15 minutes

Cooking time : 41-50 minutes

Servings :

Masala Vada

Main Ingredients

Split pigeon pea (toor dal/arhar dal), Split Bengal gram (chana dal)





Level Of Cooking

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  • Split pigeon pea (toor dal/arhar dal)
    1/2 cup
  • Split Bengal gram (chana dal)
    1/2 cup
  • Split black gram skinless (dhuli urad dal)
    1/2 cup
  • Dry red chilies
  • Curry leaves
  • Ginger
    1/2 inch piece
  • Salt
    to taste
  • Onion chopped
    1 large
  • Green chilli chopped
  • Asafoetida
    1/4 teaspoon
  • Fresh coriander leaves chopped
    2 tablespoons
  • Oil deep fried


Step 1

Soak all the dals together for half an hour. Place in a colander to drain. Grind the soaked dals, red chillies, curry leaves, ginger, salt and a little water to a coarse batter.

Step 2

Transfer the batter to a bowl; add the onion, green chillies, asafoetida and coriander leaves and mix well. Add salt to taste. Heat the oil in a kadai.

Step 3

Shape the batter into one-and-a-half-inch round balls, press slightly to flatten and deep-fry over medium heat till golden brown and crisp.

Step 4

Drain on absorbent paper and serve hot with chutney.

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