How to make Masala Vadai -

Popular snack from Tamil Nadu.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Split Bengal Gram, Split Pigeon Peas

Cuisine : Tamil Nadu

Course : Snacks and Starters

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For more recipes related to Masala Vadai checkout Dal Kabab, Chana Puri, Ambe Dal, Aambode . You can also find more Snacks and Starters recipes like Masala Pancakes Moongphali Aloo Chaat Goolar-E-Kabab Cheese Sables

Masala Vadai

Masala Vadai Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Masala Vadai Recipe

  • Split Bengal Gram soaked 3/4 cup

  • Split Pigeon Peas soaked 1/4 cup

  • Dried red chillies soaked 2-3

  • Onion 1 medium

  • Green chillies 2

  • Ginger 1/2 inch piece

  • Fresh coriander leaves 2 tablespoons

  • Curry leaves 6-8

  • Asafoetida a pinch

  • Salt to taste

  • Oil to deep fry


Step 1

Grind the red chillies in a mixer jar. Add tuvar dal and chana dal and grind without adding any water.

Step 2

Add 1 tbsp water and grind to a coarse paste. Transfer the paste into a bowl. Chop onion, green chillies, ginger, coriander leaves and curry leaves finely and add to the dal mixture. Add asafoetida, salt and mix well.

Step 3

Heat sufficient oil in a kadai. Grease a piece of banana leaf. Place some of the dal mixture on it and spread it to a round vada.

Step 4

Slide the vadas into the hot oil and deep fry till they turn golden and crisp. Drain on absorbent paper. Serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.