Masala Vada Recipe | Paruppu Masala Dal Vadai (2024)

Masala Vada Recipe | Masala Vadai | Paruppu Vadai | Chattambade Recipe with detailed photo and video recipe. Chana dal and toor dal are soaked and coarsely ground to prepare the spicy deep-fried fitters or savory snacks. Ideal evening tea-time crispy and crunchy snack served with coconut chutney or tomato ketchup. There are many different ways to prepare but the basic toor dal and chana dal vada are extremely popular.

Masala Vada Recipe | Masala Vadai | Paruppu Vadai | Chattambade Recipe with step-by-step photo and video recipe. Masala vada, also known as Chattambade or chana dal vada is a popular deep-fried fritter from South Indian cuisine. It is prepared by grounding the soaked split chickpeas or Bengal gram and black gram lentils coarsely with herbs and spices. It can be a perfect lip-smacking snack or a side to breakfast with Idli & dosa.

There are many variations to this simple deep-fried snack, but the most common way is to prepare it with toor dal, toor dal and chana dal. Both the dal is soaked in water till it becomes moist. It is later coarsely ground with basic spices, and fresh herbs to make it a thick tight dough. Later is shaped and pressed like a disc to be deep fried till crisp. The crispiness is mainly due to slow roasting in oil which also helps to improve the shelf life. Also, when coarsely ground dal is deep fried it adds a crisp and crunch texture. This texture is the selling point of this snack and its popularity. Particularly, it can be served as a side to lunch and dinner or as a simple snack with a cup of tea and coffee.

While the recipe is straightforward without many complicated steps, I would like to share a few tips for crispy dal masala vada. Firstly, soaking dal or lentils is a very important step in this recipe. Typically, it is soaked in water for a minimum of 2 hours. Once they are soaked properly, drain all the water and grind them coarsely with no water. Otherwise, the Vadai may turn oily as it would absorb a lot of oil with moisture. Secondly, I have added finely chopped onions to this recipe for extra flavor. However, if you are preparing it for any religious events or functions, you may skip it. Lastly, serve this Chattambadeimmediately once they have been removed from the oil. Otherwise, it may turn soft or soggy if served late.

Finally, I request you to visit my other Snacks Recipes Collection from my blog with this post of Mixed Dal Masala Vada. It includes Medu Vada, Palak Medu vada, Bread Medu Vada, Vegetable Bonda, Goli Baje, Nippattu, Shankarpale, and Kodubale recipes. In addition, do visit my other recipes collection from my blog like,

• Chutney Recipes Collection
• Sambar Recipes Collection
• Rasam Recipes Collection

About Dal Masala Vada

It is a popular South Indian crispy deep-fried fritter known for its super crunchy and crispy texture. Masala Dal Vada commonly known as Paruppu Masala Vadai is a sought-after snack with multipurpose use cases. Typically it is served as an evening snack with a cup of tea or coffee, but it can also be used as a side to breakfast, lunch, and dinner. Moreover, it is prepared with a combination of 2 main lentils, i.e. toor dal and channa dal. In addition, it can take a range of spices and herbs to make it a complete snack meal.

There are many different ways this simple Masala Dal Vadai can be prepared, but the basic combination is toor dal and channa dal. The variations to this vada are mainly derived from the additional toppings it takes. On top of 2 lentils, other lentils can also be added like toor, masoor, and moong dal. Additionally, the vada can be altered by adding fresh herbs like dill leaves, palak, and methi leaves. Each herbs make it a unique deep-fried snack with a different taste.

Video Recipe

Recipe Card for Dal Masala Vada

Masala Vada Recipe | Masala Vadai | Paruppu Vadai | Chattambade Recipe

HEBBARS KITCHEN

Easy Masala Vada Recipe | Masala Vadai | Paruppu Vadai | Chattambade Recipe

5 from 198 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Soaking Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course snacks

Cuisine south indian

Servings 13 Servings

Calories 68 kcal

Ingredients

• ▢ ¾ cup chana dal
• ▢ ¾ cup toor dal
• ▢ water, for soaking
• ▢ 2 dried red chilli
• ▢ 1 tsp cumin
• ▢ 1 tsp fennel
• ▢ 2 tbsp onion, finely chopped
• ▢ 1 inch ginger, grated
• ▢ few curry leaves, chopped
• ▢ 2 chilli, finely chopped
• ▢ ¾ tsp salt
• ▢ 2 tbsp coriander, finely chopped
• ▢ oil, for frying

See Also

Cream Of Broccoli Soup Recipe

Instructions

• Firstly, in a bowl take ¾ cup chana dal and ¾ cup toor dal. Adding the mixture of toor and chana dal gives nice crunchiness and taste.

• Add water and soak for 3 to 4 hours. Make sure not to oversoak, else the vada will not turn crispy.

• Drain off the water, and reserve ¼ cup dal aside.

• Transfer the soaked dal into the mixer jar.

• Add2 dried red chilli, 1 tsp cumin andd 1 tsp fennel.

• Pulse and grind to a coarse paste. You can also use a chopper to prevent it from turning into a smooth paste.

• Transfer the dal paste to a large bowl.

• Add 2 tbsp onion, 1 inch ginger, few curry leaves, 2 chilli, ¾ tsp salt and mix well.

• Squeeze and mix making sure everything is well combined. If you find the mixture is watery, then add 2 tbsp rice flour.

• Also add 2 tbsp coriander and mix well.

• Now wet your hand or grease your hand and pinch a ball-sized mixture.

• Flatten slightly with your palm, make sure to keep the edges thin compared to the centre.

• Drop the vada into hot oil, keeping the flame on medium.

• Do not touch the vada for 2 minutes, else there are chances for the vada to break.

• Stir occasionally, and fry on low to medium flame.

• Fry until the vada turns golden and crunchy.

• Drain off and keep aside. Make sure to fry on low to medium flame, or else the vada will turn crispy from out and remain soft from the inside.

• Finally, Masala Vada Recipe tastes great for up to 2 days when stored in an airtight container.

Nutrition

Calories: 68kcalCarbohydrates: 13gProtein: 4gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 143mgPotassium: 45mgFiber: 4gSugar: 1gVitamin A: 91IUVitamin C: 12mgCalcium: 30mgIron: 1mg

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How to Make Paruppu Masala Vadai with Step-by-step Photos

1. Firstly, in a bowl take ¾ cup chana dal and ¾ cup toor dal. Adding the mixture of toor and chana dal gives nice crunchiness and taste.
   
2. Add water and soak for 3 to 4 hours. Make sure not to oversoak, else the vada will not turn crispy.
   
3. Drain off the water, and reserve ¼ cup dal aside.
   
4. Transfer the soaked dal into the mixer jar.
   
5. Add 2 dried red chilli, 1 tsp cumin and 1 tsp fennel.
   
6. Pulse and grind to a coarse paste. You can also use a chopper to prevent it from turning into a smooth paste.
   
7. Transfer the dal paste to a large bowl.
   
8. Add 2 tbsp onion, 1 inch ginger, few curry leaves, 2 chilli, ¾ tsp salt and mix well.
   
9. Squeeze and mix making sure everything is well combined. If you find the mixture is watery, then add 2 tbsp rice flour.
   
10. Also, add 2 tbsp coriander and mix well.
    
11. Now wet your hand or grease your hand and pinch a ball-sized mixture.
    
12. Flatten slightly with your palm, make sure to keep the edges thin compared to the centre. Drop the vada into hot oil, keeping the flame on medium.
    
13. Do not touch the vada for 2 minutes, else there are chances for the vada to break.
    
14. Stir occasionally, and fry on low to medium flame.
    
15. Fry until the vada turns golden and crunchy.
    
16. Drain off and keep aside. Make sure to fry on low to medium flame, or else the vada will turn crispy from out and remain soft from the inside.
    
17. Finally, Masala Vada Recipe tastes great for up to 2 days when stored in an airtight container.
    

Notes:

• Firstly, do not over soak the dal else the vada will not turn crunchy.
• Also, adding onion is optional, however, it makes vada tasty.
• Additionally, you can also add moong dal, and urad dal for variation.
• Finally, Masala Vada Recipe remains crunchy for up to 2 days when fried on low to medium flame.