Go Back
Masala Vada recipe

Masala Vada Recipe-How to make Masala Vada

An amazing hot masala vada recipe for the rainy season.
Course Snacks
Cuisine Indian
Author Fa's Kitchen


  • 2 cup bengal gram/chana dal
  • 2 whole red chili
  • 1 tsp black pepper
  • 2 tsp cumin seeds
  • 1/2 inch stick cinnamon
  • 2 large onions finely sliced
  • 1 tsp turmeric powder
  • 2 green chili finely chopped
  • 4 tbsp coriander leaves/cilantro finely chopped
  • handful of curry leaves/kadi patta finely chopped
  • salt to taste
  • oil for frying


  • Soak chana dal/bengal gram in water for about 4 hours or overnight.
  • Grind red chili, pepper, cumin seed and cinnamon to a fine powder in a coffee grinder.
  • Now add the chana dal in a food processor and grind to a coarse paste without adding water.
  • Add the ground powder, sliced onion,turmeric powder, chopped green chili, chopped coriander leaves, chopped curry leaves and salt and mix really well.
  • Heat oil in a kadai on medium flame and make a disk from the dal by making a ball and pressing firmly between your palms.
  • Drop this in the hot oil one by one and fry until golden brown on both sides. Your masala vada is ready to be served.


If you find it difficult to hold the mixture together to make a disk, add some besan/gram flour to it. Or alternatively grind half the mixture really smooth and the other half coarse and mix it together.
Do not cook on high flame as the masala vada will be cooked on the outside and still be raw inside.
Always soak for atleast 4-5 hours, if you don’t, then the masala vadas will turn out to be very hard.