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Masala Vadai (Paruppu Vadai)

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A crispy South Indian lentil fritter made with channa dal, spices, herbs, and onions—perfect as a tea-time snack or festival special.
prep time 5 Hour 45 Mins
cook time 20 Mins
chef Ankita Singh
Masala Vadai (Paruppu Vadai)

Masala Vadai, also known as Paruppu Vadai, is a classic South Indian deep-fried snack made with soaked channa dal (Bengal gram lentils). The lentils are ground coarsely with ginger, garlic, fennel, and black pepper, then mixed with herbs, onions, and green chilies before being shaped and fried until golden brown and crisp.
 Served piping hot with coconut chutney or tomato chutney, masala vadai is a beloved street food and festive favorite, enjoyed especially on rainy evenings with a cup of hot chai.
Step 1

Prepare the Vada Mix

  1. Drain water completely from the soaked channa dal. 
  2. Transfer to a mixer jar along with fennel seeds, ginger, garlic, and black pepper powder. 
  3. Add 1 tablespoon water and grind—first 20 seconds continuously, then pulse 3–4 times. 
    • The batter should be coarse with a mix of pulped dal, broken dal, and a few whole dal pieces for texture. 

Transfer to a mixing bowl and refrigerate for 30 minutes.

Prepare the Vada Mix Drain water completely from the soaked channa dal. Transfer to a mixer jar along with fennel seeds, ginger, garlic, and black pepper powder. Add 1 tablespoon water and grind—first 20 seconds continuously, then pulse 3–4 times. The batter should be coarse with a mix of pulped dal, broken dal, and a few whole dal pieces for texture. Transfer to a mixing bowl and refrigerate for 30 minutes.
Step 2

Flavor the Batter

  1. Add grated ginger, chopped garlic, green chilies, coriander, and mint to the chilled batter. Mix well. 
  2. Just before frying, add onions and salt. Mix thoroughly. 

Flavor the Batter Add grated ginger, chopped garlic, green chilies, coriander, and mint to the chilled batter. Mix well. Just before frying, add onions and salt. Mix thoroughly.
Step 3

Shape & Fry the Vadai

  1. Heat oil in a heavy-bottomed frying pan over medium-high heat. 
  2. Test the oil temperature by dropping a small ball of batter—if it rises immediately, the oil is ready. 
  3. Shape small round patties (vadai) with wet hands and gently slide them into the hot oil. 
  4. Fry until golden brown and crisp on the outside, turning occasionally for even cooking. 
  5. Drain on paper towels and repeat with remaining batter. 

Shape & Fry the Vadai Heat oil in a heavy-bottomed frying pan over medium-high heat. Test the oil temperature by dropping a small ball of batter—if it rises immediately, the oil is ready. Shape small round patties (vadai) with wet hands and gently slide them into the hot oil. Fry until golden brown and crisp on the outside, turning occasionally for even cooking. Drain on paper towels and repeat with remaining batter.
Step 4

Serve

  • Serve hot with coconut chutney, mint chutney, or ketchup. 

Serve Serve hot with coconut chutney, mint chutney, or ketchup.

Tips and Tricks

 

  1. Do not add onions until just before frying, otherwise the batter will release moisture. 
  2. For extra crispiness, fry on medium-high heat, not low. 
  3. You can also add a few curry leaves or a pinch of hing (asafoetida) to the batter for extra aroma. 
  4. If batter feels too loose, add 1 tablespoon of rice flour or besan. 

Frequently Asked Questions

  • Replace half the channa dal with masoor dal for a softer texture.

Add chopped spinach or drumstick leaves.

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