Masala vada, Masal vadai step by step recipe

Updated on January 2, 2021 by Raks Anand 92 Comments

Jump to Recipe

Masala vada, Masal vadai step by step recipe - Raks Kitchen (1)

Masala vada, learn how to make a flavorful, crispy outside, soft from inside masal vadai with step by step photos.

I rarely make masala vada as I am not confident making these. In particular, we, in our families make plain paruppu vadai in which we don’t add garlic, mint leaves or even fennel. We make it in a different way, when compared to the tea shop version. So when ever I cross any tea shops, the smell of these masal vadais will be mesmerizing. I will keep wondering what could be the flavor factor.

Once, one of my grandpa bought a masal vadai in Chidambaram Bus stand tea shop. Obviously, I loved it a lot. Was very young then, only around 12 or something, still remembering that vadai. In particular, it was as big as our palm size and had lots of onion and veggies too like carrot, peas. Superb vadais.

Masala vada, Masal vadai step by step recipe - Raks Kitchen (2)

Secret for a flavorful masala vada

After I started cooking only made few times, but the paruppu vadai version. Once, I asked one of my friend about the flavorful perfect masala vada recipe. She said, pudina(mint leaves) and crushed garlic and fennel does the magic. So tried few times that way and loved the flavor! Finally, I made it to blog the recipe. Vj doesn't like fennel so I reserved some batter for him without fennel.

Fennel seeds, ginger garlic and mint makes the magic.

How to make the most flavorful, crisp vada?

Firstly, soak chana dal (bengal gram) and grind it coarsely. Then mix with onion, chilli, herbs like mint, coriander, ginger and garlic along with spices to make the mixture. And, shape it as patties with thin outer edge and thick at the center. Finally, deep fry it few per batches to get soft inside, crispy outside masala vadai.

Variations:

Use red chilli instead of green chilli.
Ginger garlic paste can be added instead of grinding fresh.
Skip ginger or garlic and use only one in either of it.

GOES WELL WITH

Masala chai
Filter coffee
Coconut chutney

RELATED POSTS

Medhu vada
Onion pakoda
Chilli bajji

Recipe card

Print Pin

5 from 5 votes

Masala vada

Masala vada, learn how to make a flavorful, crispy outside, soft from inside masala vadai with step by step photos.

Course Snack

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Soaking time 3 hours hours

Author Raks Anand

Servings 20

Cup measurements

Ingredients

1 cup Chana dal/ kadalai parupu
1 tablespoon Rice flour/ raw rice
1 Onion
5 Green chillies Medium spicy
1 teaspoon Fennel/ soambu
2 tablespoon Coriander leaves chopped
2 tablespoon Mint leaves
Salt
1 sprig Curry leaves
1 inch Ginger piece
5 Garlic cloves

Instructions

Soak chana dal for 3 hours. First grind ginger, garlic, chillies and fennel coarsely.
Then drain chana dal completely and add it in two batches and grind coarsely. Not too smooth not very coarse too. Refer picture. Few chana dal can be whole, no issues.
Mix finely chopped onion, coriander, mint, salt, rice flour and curry leaves.
Heat enough oil in kadai.
Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Shape each ball to flat patties of medium thickness. Edge thin, thicker in the middle just like how a turtle shell would be looking.
Deep fry in hot oil until golden in colour, flipping once in between.
When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done.
Drain in paper towel. Repeat to finish.

Notes

If we dont soak for enough time, vada may turn hard and too crisp.
Rice flour or sooji can be added to make crisp. Its optional too.
If using rice, soak along with dal and grind along.
You can also replace ginger and garlic with Ginger garlic paste.
Grinding ginger and garlic coarsely adds a unique kind of flavour.
You can even add a ¾ teaspoon of garam masala.
If you dont like garlic you can omit and add asafoetida ¼ tsp.
No need to add excess water while grinding.
Red chillies can be replaced for green chillies.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Masala vada step by step

Soak chana dal for 3 hours. First grind ginger, garlic, chillies and fennel coarsely.
Then drain chana dal completely and add it in two batches and grind coarsely. If adding rice, you should add along. Not too smooth not very coarse too. Refer picture. Few chana dal can be whole.
Mix finely chopped onion, coriander, mint, salt, rice flour if adding and curry leaves.
Heat oil in kadai meanwhile. Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vada. Shape each ball to flat patties of medium thickness. Thick middle and thinner edge resembling the turtle shell.
Deep fry in hot oil until golden in colour, flipping once in between. Always cook in medium flame to ensure even cooking and golden colour. When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done. Drain in paper towel.

Notes

If we dont soak for enough time, vada may turn too crisp.
Rice flour or rice is to make crisp. Its optional too. If using rice, soak along with dal.
You can also replace ginger and garlic with Ginger garlic paste.
Grinding ginger and garlic coarsely adds a kind of flavour.
You can even add a ¾ teaspoon of garam masala.
If you dont like garlic you can omit and add asafoetida ¼ tsp.
No need to add water while grinding.
Red chillies can be replaced for green chillies.

Serve hot with tea/coffee and mint chutney or coconut chutney as side dish for vada.

Masala vada, Masal vadai step by step recipe - Raks Kitchen (9)

Other Instant snacks

Moringa Tempura Recipe | Eggless Tempura batter
Methi Muthiya Recipe
Gur makhana recipe

Reader Interactions

Comments

Sudha Sabarish
April 30, 2012 at 12:41 pm

Crispy and yummy vadai.Its perfect to have with hot tea.
Reply
Lubna Karim
April 30, 2012 at 12:43 pm

The magic in making these vada's is all in grinding....one of my fav vadai's...loks perfect, crunchy and yum.....
Reply
jeyashrisuresh
April 30, 2012 at 12:57 pm

Varsha is a great fan of this vadai. Neatly explained and it's quite tempting
Reply
Shanthi
April 30, 2012 at 1:05 pm

Crispy and yummy, my favourite, my grandpa used to buy 50 nos. of this for me.
Reply
Shanthi
April 30, 2012 at 1:13 pm

Perfect shape and color..my fav vadai
Reply
Preeti Kashyap
April 30, 2012 at 1:29 pm

My fav with tea raks! Love it!
Reply
Sharmilee! :)
April 30, 2012 at 1:35 pm

Looks so crispy and perfect....I love this so much feel like grabbing that plate..Beautiful clicks!
Reply
Tina
April 30, 2012 at 1:43 pm

Sooo crispy and crunchy vada..
Reply
Anu
April 30, 2012 at 1:59 pm

Yum and crunchy snack. Perfect for evening.
Reply
Ramya
April 30, 2012 at 2:16 pm

they look so crunchy and perfect
Reply
savitha ramesh
April 30, 2012 at 2:54 pm

Mom used to prepare it this way.love the clicks.
Reply
S.Menaga
April 30, 2012 at 2:54 pm

vadai looks sooo crispy,never add rice flour or rava tthis vadai...next time will try out it...
Reply
Laavanya
April 30, 2012 at 3:15 pm

I love the crunch & flavor of these vadais...
Reply
Ramya Bala
April 30, 2012 at 3:27 pm

crunchy vadas raji 🙂
Reply
faseela
April 30, 2012 at 3:41 pm

super yummy snack....
Reply
Aruna Manikandan
April 30, 2012 at 3:52 pm
See Also
Khasta Chaat Recipe | Matar Chaat Thattai Recipe - Swasthi's Recipes Low Carb Keto Ice Cream Recipe, No Churn (4 Ways!) - Little Pine Kitchen Achu Murukku Recipe without eggs – Achappam Recipe – Eggless Rose Cookies – Diwali Snacks

wow...
looks crispy and delicious raji
lovely clicks as usual 🙂
Reply
M D
April 30, 2012 at 3:57 pm

Lovely crisp clicks 🙂 Brilliant snack for a rainy evening!
Reply
Hari Chandana
April 30, 2012 at 4:01 pm

Awww... Looks absolutely perfect and inviting.. awesome job dear 🙂
Indian Cuisine
Reply
Aarthi
April 30, 2012 at 4:03 pm

vadai looks so flavourful and yummy
Reply
Kousa's Kitchen
April 30, 2012 at 4:35 pm

//Once, one of my grandpa bought a masal vadai in Chidambaram//
luks like my place is famous for Masal vadai :)...
Still now making only paruppu vadai, will try your masal vadai.Lovely clicks!!!
Reply
Chitra
April 30, 2012 at 4:43 pm

Lovely clicks. I tasted this vadai in one of the tea shops nearby my mom's place , i wud say its the most perfect vadai. I too never tried with mint & fennel becoz of sen 🙂 . this must be gr8.. will make it atleast for myself 😉
Reply
Hema
April 30, 2012 at 5:06 pm

Those vadais make me hungry, as you say, the smell that you get while crossing a vadai shop is simply too good..
Reply
Recipe world
April 30, 2012 at 5:13 pm

Vada looks so tempting! I was eager to know the recipe after seeing the 'coming up next' pick 🙂 Nice presentation dear..
Reply
Satrupa
April 30, 2012 at 5:39 pm

These vadais are perfect for the Bangalore weather now. Made to perfection ........ lovely clicks too. Makes me hungry 🙂
Cheers,
Satrupa
http://satrupa-foodforthought.blogspot.com
Reply
Suja Manoj
April 30, 2012 at 5:50 pm

Crispy and delicious snack..yum
Reply
radha
April 30, 2012 at 6:37 pm

This is yummy looking. Even I took some time to master making these vadas - they used to split when I dropped them in oil, but I think I finally have got it right. But the addition of mint and fennel is new and should try it the next time and win brownie points at home!
Reply
Sowjanya@Ruchikacooks
April 30, 2012 at 7:22 pm

chidambaram?? raks that is where I am from but settled here now..next time when u go there let me know, will tell my mom to get u the goodies..
Reply
Sushma Madhuchandra
April 30, 2012 at 8:37 pm

masala vadai looks tempting. We call it ambode in Kannada. I have the same plate got recently from Ikea 🙂
Reply
sangeetha
April 30, 2012 at 9:01 pm

wow...so temtping n yummy masala vadai...i use to add fennel seeds but not mint leaves,will try yours sometime 🙂
Few weeks back when i was searching for your sambar sadham recipe, i thought that y u didn't post this masala vadai? n recently in Aruna's blog after reading your comment i got the answer 🙂 but today happy to see your perfect masala vadais...too tempting!
Reply
Now Serving
April 30, 2012 at 11:01 pm

suma dhool :p Love these anyday!
Reply
Premalatha Aravindhan
May 01, 2012 at 12:11 am

Delicious vadai,totally different version of masal vadai,sounds gud...will try next this way...love the click raji...amazing:)
Reply
Sumi
May 01, 2012 at 1:27 am

crispy and perfect 🙂 love it
Reply
Gayathri NG
May 01, 2012 at 2:12 am

We a;so use to make in same way, perfectly done dear...Flavorful n crispy n soft vadai!!
Reply
Home Cooked Oriya Food
May 01, 2012 at 2:38 am

awesome vada... love it...
Reply
Srimathi
May 01, 2012 at 2:55 am

Masal vadai is the best thing to have with tea. My friend gave me a similar recipe and I make it once in a while.
Reply
Shabitha Karthikeyan
May 01, 2012 at 3:24 am

Lovely masal vadai. Looks very crisp and homey. we do it the same minus the mint. Will add it next time.
Reply
Nagashree
May 01, 2012 at 6:01 am

Delicious, I would be happy if that plate just magically traveled to my table:-). Try adding 1/2 Tsp baking soda for crunchy and light masala vadas.
Reply
Rasi
May 01, 2012 at 6:44 am

very nice one.. i can almost smell the aroma.. kalakals 🙂
Reply
Vardhini
May 01, 2012 at 12:34 pm

Crunchy and perfect vadais Raks.
Vardhini
CooksJoy
Reply
PRIDERA
May 01, 2012 at 1:42 pm

This dish is called "AmboDe" in Karnataka .... loved the recipe
Reply
Priya
May 01, 2012 at 2:27 pm

Super crispy masala vadas,love it.
Reply
See Also
Kongunadu Thevaiyam Thevaiyal Recipe Sweet Rice Puttu - Nitha Kitchen
Nalini's Kitchen
May 01, 2012 at 2:59 pm

Crispy masala vadas,looks tempting...
Reply
malini
May 01, 2012 at 4:46 pm

nice and crispy vadas. here in banglore its raining and weather is perfect to make masala vadas to enjoy. yummyyyy.
Reply
Spice up the Curry
May 01, 2012 at 8:02 pm

masala vada looks fabulous
Reply
Sravs
May 02, 2012 at 1:37 am

Love them anytime !! Looks so Super crispy and yummy one !!
Ongoing event
CC:Mom's Recipe
Reply
Sathya Sankar
May 02, 2012 at 2:18 am

Delicious Vadas, crispy and very tempting!
Reply
Sangeetha Nambi
May 02, 2012 at 4:37 am

Gobble it @ anytime 🙂
Reply
Chandrani
May 02, 2012 at 7:38 am

Crunchy and yummy vada.
Cuisine Delights
My Monthly Event - Spotlight : "Healthy Breakfast Ideas".
Reply
Pavithra Elangovan
May 02, 2012 at 11:44 am

My all time favorite one .... way too tempting:)
Reply
Uma@Trendy Relish
May 02, 2012 at 5:53 pm

You made me crave for these delicious and crunchy vadas now. Looks soooo tempting and superb.
Reply
Mahi
May 02, 2012 at 9:56 pm

I add fennel seeds, but never added mint in the masal vadai! Looks yum..perfect for the gloomy weather here! 🙂
Raji, try making vadai with "பட்டாணி பருப்பு"..that paruppu will enhance the taste of the vadai, and in the shops they use that paruppu only!
Reply
Jay
May 03, 2012 at 12:43 am

how pretty n tasty!
Tasty Appetite
Reply
Amina Khaleel
May 03, 2012 at 1:01 am

delicious and crispy vadai...
Do participate in my first blog event: Guest Quest
Amina Creations
Reply
Kalpana Sareesh
May 03, 2012 at 5:52 am

perfect shape wonderfully made.. love the flavors..
Reply
Deeps @ Naughty Curry
May 03, 2012 at 6:01 am

love how crisp they are... mouth watering
Reply
Jillu
May 03, 2012 at 8:25 am

Looks great... mouth watering!!
Reply
Priya Hari
May 04, 2012 at 6:50 pm

Perfect color, size, shape and ofcourse, clicks!
Yummy!
Reply
Michael Koplow
May 16, 2012 at 5:47 pm

Thank you for this recipe. I'm a non-Indian who recently had my first masala vada. Almost fainted! I like your recipe because you aren't as insistent as some others--you have a list of substitutions, options, etc. I substituted chickpeas for the channa dal. (Yes, I know it's the same thing. My attempt at a joke.) Anyhow, they turned out great. I love your blog.
Mike in Chicago
Reply
RAKS KITCHEN
May 17, 2012 at 8:56 am

Thank you all, thanks Mike!
Reply
Happy Cook / Finla
May 24, 2012 at 11:30 am

Last time i had vada like this was when i was wirh my sis, these look super yummy too.
Reply
sree
August 06, 2012 at 6:15 am

HAPPY FRIENDSHIP DAY raks... ur vada rocks.. today this is the spl dish with payasam for friendship day. its nice. thanq.
Reply
DGWS
October 31, 2012 at 12:16 am

Hi there, the vadai came out great taste-wise, but you know they are kinda soft and not crisp. What should I do to get them to be crisp even after cooling down?
Reply
RAKS KITCHEN
October 31, 2012 at 12:18 am

Cook in medium flame for long time, that makes vada get crispier, also you can try adding a tblsp of rice flour to the batter. Don't add more water than required. The vada should be stiff while you are shaping it. Hope this helps!
Reply
Varatha
January 01, 2013 at 11:13 am

I am learning cooking for the past 2 weeks. Today I tried Masal vadai by exactly following the instructions given in the post with the only change I used Yellow Split Peas (Peas Dhal/Pattani Paruppu) instead of Kadalai Paruppu. I must say It is Very Delicious as prepared in shops and got kudos from my wife, kid and in-laws. The taste remains in the tongue even after hrs. Thank you so much for the wonderful post!!! You made my day 🙂
Reply
quickgun
August 04, 2013 at 11:43 am

Great recipe. Simple and quick. Tried it out today and it turned out to be amazing. Will definitely try the garam masala and LG options the next time.
Reply
Nisha Appacha
August 16, 2013 at 4:35 am

perfect n delicious . i also wanted to add a point here - we can also use chopped dill leaves to the vada mix it also gives a lovely flavour n taste.
Reply
Nisha Appacha
August 20, 2013 at 1:12 am

you can also add some dill leaves( sapsige in kannada & Soya kura in telugu) to the recipe while mixing the grounded portion it also gives a wonderful taste
Reply
ptk
September 27, 2013 at 8:24 am

Tried this recipe. Very yummy especially the mint adds lot of freshness on every bite. Adding garam masala is a nice twist.
Reply
ptk
September 27, 2013 at 8:25 am

Tried this recipe. Very yummy especially the mint adds lot of freshness on every bite. Adding garam masala is a nice twist.
Reply
Swarna Mallawarachchi
October 16, 2013 at 3:40 am

All your recipes are well presented.
Reply
Swarna Mallawarachchi
October 16, 2013 at 3:40 am

Looks tasty ! I will try. Thanks
Reply
SashA
November 03, 2013 at 12:57 pm

Made these today. They were goood. Thanx for the masala recipe
Reply
Vasudha Sundar
April 02, 2014 at 7:12 am

Looks great. How much does one cup measure upto - 200gms?
Reply
Raks anand
April 02, 2014 at 7:16 am

One cup of each ingredient differs. I used a 240 ml measuring cup
Reply
Booma
June 10, 2014 at 1:19 am

Tried it today! Was a hit in my potluck! Thanks a ton
Reply
Uma jiji
June 10, 2014 at 1:20 am

No urad dal at all?
Reply
Arya fashion house Fashionhouse
July 06, 2014 at 8:14 am

I try to make today hop I will scuess I lyk so much dal vada
Reply
Arya fashion house Fashionhouse
July 06, 2014 at 8:14 am

I will try to make today hop I will scuess I lyk so much dal vada
Reply
esh
August 25, 2014 at 1:16 pm

I have made this twice. Perfect recipe! Easy to make and tastes great.
Reply
Preethi
September 25, 2015 at 8:42 am

Tried it . Friends and husband loved it 🙂
Reply
Nagaraj
May 18, 2016 at 12:36 am

For variation in taste you can add Dill Leaves instead of Mint Leaves.
Reply
frankk
June 28, 2016 at 11:22 am

Delicious with Samber and coconut chutney
Reply
Raks anand
October 30, 2016 at 4:43 am

Did you soak for enough time? You can grind little more fine and try again. (Or atleast take a little portion of the mixture and grind well and it can bind the vada)
Reply
naseera dawood
April 24, 2017 at 6:01 am

Perfect masala vada recipe... tastes really good... thanks to raks kitchen.
Reply
Unknown
April 24, 2017 at 6:02 am

Perfect masala vada recipe... tastes really good... thanks to raks kitchen.
Reply
Kamakshi Ganesh
May 13, 2017 at 1:32 am

raks, saw this post being used with little alterations in another website. Just wanted to bring to your notice. If you know already and have given permission pls ignore.
http://www.desifiesta.com/2013/01/masala
Reply
Raks anand
May 13, 2017 at 1:22 pm

Thanks for letting me know. I will look at it.
Reply
Anbissa Subbiah
December 12, 2017 at 1:32 am

can I soak the dal overnight and make vadas in the morning? I am planning to make this in a large batch..
Reply
akshaya babu
March 01, 2018 at 5:01 am

hi dear... request recipes on low carb and high fat dishes.. thank you ma..
Reply
akshaya babu
March 01, 2018 at 5:01 am

Tried this recipe without rice
. truly delicious..and simple to make..perfect for LCHF diet, when fried in coconut oil
Reply
Milly
February 22, 2023 at 2:37 am

Namaste Raks;
thanks for this recipe!
I am from France; and make oftenly these Masala Vada.
But for some reason, they are floury.
When I tasted them in India it was not like that.
Do you know the reason why?
Should I add som oil or water in the preparation?
Reply
- Raks Anand
  February 22, 2023 at 3:17 pm
  
  Hi Milly 🙂
  Can you please help me understand what you mean by floury? Is it wet inside or too dry?
  Reply

Masala vada, Masal vadai step by step recipe - Raks Kitchen (2024)

FAQs

What is masala vada made of? ›

So masala vada translates to a fried snack made with lentils and spices. These are made by coarsely grinding soaked chana dal or bengal gram. Then spices, onions & herbs are added to the dough. This dough is then shaped to small disc or patties & deep fried.

View Details ›

How do you keep vada crispy for a long time? ›

If You're Looking To Ace Crispy Vadas, Then Here Are Some Tips And Tricks

Make Amends To The Batter. While the dal is the main ingredient of the batter, you can add either corn flour or rice flour to it. ...
Alternatives For Crispness. ...
The Batter's Consistency Should Be Thick. ...
Fry Deep And Keep The Flame High. ...
Remove The Lid.

Jan 19, 2022

Get More Info Here ›

Is Masala Vada good for you? ›

Protein-rich: Masala vada is primarily made from lentils, which are an excellent source of plant-based protein. Protein is essential for building and repairing tissues, promoting healthy hair and skin, and supporting various bodily functions.

Find Out More ›

What is the difference between Vadai and falafel? ›

Dal Vada is much more crispy than Falafel, though both make an ideal tea-time snack. Soak the chickpeas overnight in a large bowl of water, add the baking soda to it. In the morning drain and pat dry.

Tell Me More ›

Why is my vada not crispy? ›

Pop in the vadas only once the oil is sufficiently hot. You can always drop a tiny portion of the mixture first to see if it starts becoming crisp immediately. If you add the vadas to the oil too early, there's a good chance they will absorb excess oil - thus becoming heavy and soggy.

Read The Full Story ›

What is the difference between masala Vada and medu vada? ›

Masala Vada: Kerala's favourite teatime snack (it's called Parippu Vada here) is crunchier than the Medu Vada and is made with tur dal. This vada doesn't really require any accompaniments - one reason why it's stocked (sometimes even in Jars) at tea stalls in Kerala and Tamil Nadu.

Learn More Now ›

Why is my vada batter bitter? ›

If you refrigerate it and make vada later, there will be more moisture in the batter, it will ferment and it will soak up a lot of oil and just not work. It can turn slightly bitter too.

Get More Info Here ›

Which oil is best for frying vada? ›

I have used Idhayam Mantra groundnut oil to deep fry Maddhur Vada. The high smoking point makes it ideal for deep frying snacks. Maddhur vade is a crispy snack and also the street food of Karnataka. Many enjoy it over breakfast too.

Learn More ›

Why did my vada burst? ›

- Any bits of urad dal in the batter leads vada to burst in oil. - Ensure the rice flour is well incorporated in the batter. Any lumpy dry bits of flour left in the batter results vada to burst. - Over aerated batter is another cause.

Is vada junk food or not? ›

Vada is a type of traditional Indian snack or breakfast food that is made from lentil or chickpea flour and deep-fried until golden brown. While vada can be high in calories and fat due to the deep-frying process, it is not necessarily considered a junk food.

Discover More ›

What is the English name for vadai? ›

Vada, vadai, wada, or bara is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.

Do Muslims eat falafel? ›

In the Mediterranean, many staples in both Muslim and Jewish tables of the period were pareve. This includes falafels and hummus, which are made of chickpeas, salads, and flatbreads. All pareve foods would count as halal regardless.

Know More ›

How long can you keep vadai in the fridge? ›

Always wet your fingers with water before shaping the vada, or you can use banana leaf also for the purpose. I prefer frying the vada at medium-high heat so that it gets perfectly cooked from the inside and crisp from the outside. Store the leftover vada batter in the refrigerator for 2 – 3 days.

Get More Info Here ›

What is the origin of masala Vada? ›

Masala vada or chana dal vada is a traditional Indian fritter originating from Tamil Nadu. Although there are variations, this tea-time snack is usually made with a combination of chana dal, onions, ginger, curry leaves, fennel seeds, dried red hot peppers, vegetable oil, and salt.

Discover More Details ›

What is the difference between masala Vada and falafel? ›

Falafel is fluffier inside because of the use of baking powder. Masala Vada is generally deep fried (can also make steamed Masala vada) while falafel recipe can be either deep fried or oven baked. Nutrition value of Falafel When made with chickpeas, falafel is high in protein, complex carbohydrates and fiber.

Is vada a healthy food? ›

Ethnic foods are generally healthy. Idly and Vada are no exception to health foods. However the healthiness of the idly and Vada depends on where you get them from. Most restaurants use a special idly mix batter which seldom has Urad dal (black gram).

Discover More Details ›

What is the difference between vada and idli? ›

Idlis are a popular, sort-of-staple food in the South Indian states. Vada is a savoury, fried snack. To many, it may look like a fried version of doughnuts. Vadas are of several types made of legumes (pigeon pea, chickpea, black gram, green gram), potatoes and sometimes even with curd (dahi vada).

Masala vada, Masal vadai step by step recipe - Raks Kitchen (2024)

Secret for a flavorful masala vada

How to make the most flavorful, crisp vada?

Recipe card

Masala vada

Ingredients

Instructions

Notes

Masala vada step by step

Other Instant snacks

Reader Interactions

Comments

Leave a Reply

FAQs

What is masala vada made of? ›

Is vada junk food or not? ›