Masal Vadai

Masala vada (or vadai) is one of the tastiest fried snacks that is made with lentils and spices. This vegan snack is loved by everyone across all ages, and is an amazing snack along with a cup of steaming chai. This is a popular street food too! A plate of masal vadai and a glass of tea is an iconic street snack across the country.

This is an authentic South Indian snack that is popular across the country too. Simple spices are used in this vada and that makes a huge difference. The aroma of the vadas are enough to drag anyone to it. Fennel - this gives the characteristic aroma and flavor to the vadas. These vadas along with flavor give textural satisfaction too. They are crispy on the outside and soft on the inside.  Masal vada are also easier to prepare and require a couple of hours soaking.

What ingredients are needed to make these tasty vadas?

This recipe requires just a few of the staple ingredients in any Indian kitchen. The dal and spices are available in any groceries across the world and this helps in enjoying these wherever you are located in this world.

Channa dal - aka chana dal or kadala paruppu. This is the only dal used in this vada. This dal has 13% protein and is also rich in vitamin B-complex. 

Garlic - one clove of garlic is used that gives the mild flavor boost.

Fennel - this spice gives the characteristic aroma and flavor to the vadas. Do not skip this. The proportion of this may be adjusted depending on your preference. The given proportion is ideal.

Dried red chili - This adds to the heat in the vadas. This may be adjusted depending on the chili variety used as well as according to the heat tolerance. Kashmiri red chili or Byadigi chili may also be added to give color.

Thai green chili - I add a couple of these for flavor boost. This may be replaced with dried red chilies.

Salt - Adds flavor

Cilantro and Curry leaves - These herbs adds to the aroma and flavor of the vadas.

Turmeric - Immune booster turmeric adds to the color of the vadas.

Asafetida - Aids in digestion

Ginger - adds flavor and aids in digestion

Onion - finely chopped onions add to the flavor, aroma, and texture of the vadas.

Oil - This being a deep fried snack, the recipe requires oil. Neutral flavored oils are best.

What else can be added to these vadas for flavoring?

There are slightly different proportions of dal to spices added to the vada recipe across regions, yet these vadas are addictive in all the variations too. My friend adds cloves to her masal vadai and I love that variation too.  One more clove of garlic can also be increased if you prefer  a garlicky version.

To what texture should the dals be ground?

Masal vadai has a characteristic texture. The dal is ground to a coarse texture unlike Medhu vada where the urad dal is smoothly ground. A portion of dal is set aside before grinding, which is mixed to the batter later, and then deep fried. This adds to the texture.

What should be the batter consistency?

The batter should be thick. The dal should be drained completely after soaking and while grinding sprinkle about two or three tablespoons of water and grind to a thick and coarse texture.

Troubleshootings:

If the batter is a little wet, shaping will be difficult, they may break while frying, and the vadas may become oily. Add a little rice flour to make the batter thick which should help in shaping the vadas.

The oil should also be hot to get the best results. I always heat a little above medium flame. Test the hotness of the oil by dropping a tiny bit of the batter. If it springs immediately fizzing, then the oil is ready to deep fry.  Always take care while deep frying to prevent burns.

How many vadas does this recipe make?

This recipe makes about 16-20 vadas. The count varies depending on the batter portion taken. About one and a half to two tablespoons of batter should be flattened and deep fried. 

Can the recipe be multiplied?

Yes! These vadas are crowd pleasing and are ideal to make as appetizers for parties, festive occasions, and get-togethers. Double or triple the recipe easily to make the required quantity.

What to do with leftovers?

Leftovers, if any, are not a problem. These vadas are also great at room temperature and can be a anytime snack. The batter can also be refrigerated for a couple of days to make fresh vadas later. Leftover vadas can be made into this delicious vada curry, perfect to serve with idli or dosa.

Can they be frozen?

Yes! Leftover vadas can be frozen for up to three months. They can be baked in the oven or in the airfryer. Pop them in the air fryer at 370 degrees F for 3 minutes and enjoy the vadas.

Each and every bite of this vada can speak stories. This classic vada is sold in all tea shops and in railway stations, and the aroma will make anyone fall for it. A cup of steaming chai and these vadas are ideal pairs whether you enjoy it alone, or with family, or friends. Everyone would have many stories to tell about the time you shared these during college canteen, or when you went out with your friends. These vadas are simple and scrumptious filling snacks. This popular street food is my share for this week’s Blogging Marathon, for the theme “Street Foods”.

If you love this street food, try the following ultimate street food at home.  

Ram Ladoo

Maggi Sandwich

Cauliflower Pakora/Bajji

Bangalore Style Masal Puri

Peanut Salad/Peanut Chaat

Rajasthani Mirchi Vada

Masala Pav

Alepak/Belgavi Bhel

Churmuri

I am also linking this to Wonderful Wednesday, Thursday Favorite Things, What's For Dinner, and Full Plate Thursday.

Ingredients 
Makes 16-20

Channa dal - 1 cup
Salt - ¾ tsp
Dried red chili- 4 to 6
Green Thai chili - 2 to 4
Garlic - 1
Ginger - ½-in. Piece, grated
Turmeric- ⅓ tsp 
Asafetida- ¼ tsp
Curry leaf - 1 sprig, torn
Cilantro - ¼ cup, chopped 
Fennel - ⅔ plus ½ tsp

Oil - 4 cups, for deep frying

Method

Wash the channa dal and soak for 2 hours.

Drain the water completely. Reserve about 1/3 cup of soaked dal. To the remaining dal, add the garlic, three-fourths teaspoon fennel, dried red chilies, and green chilies.

Grind to a coarse texture sprinkling one to three tablespoon water if needed. Add this to the reserved soaked dal.

Add the chopped onions, grated ginger, turmeric, salt, curry leaves, cilantro, and half teaspoon fennel. Mix.

Take about one and half to two tablespoon of the batter and flatten in your palm.

Heat oil over medium flame. When it is hot, carefully transfer the shaped vadas into the oil. Fry for 3 minutes, flip and continue to cook for 1-2 minutes, until golden brown on both the sides.

Drain the excess oil. Repeat with the remaining batter. Serve hot/warm/room temperature.