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Masala Vada / Masala Fritters

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 hrs   CookTime:20 mins   Cuisine:Indian

Senaga Pappu Vada is most commonly called as Masala Vada in Andhra Pradesh and Telangana. Two among the five states of South India.

Masala Vada / Masala fritters is THE most famous street food there. It is served with a chutney/dip and chopped onions, in a newspaper. I replicated the same, excluding the newspaper part. 🙂

Whenever I suddenly realise that I am out of urad dal / black gram / minapappu in my pantry, this is the immediate item that comes into my mind for making vada(s). This is the one such days I cooked these and clicked few pictures too.

There might be few variations in the ingredients , but this is the version that I follow. Try this recipe and you will surely feel the pleasure of utmost satisfaction. Give it a go then!!

In the first pic you can find the drawing by my little kiddo…:-) Howz it?!!

39927458991_99e91da8e9_o

Recipe for Chutney in the pic is here⇒   Green chilli chutney / Mirchi Pachchadi

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

My Starter recipes collection here⇒  Starters / Snacks

Related Posts⇒  

  1. Red Kidney Beans Nuggets / Rajma – Masala Vada / Fritters
  2. Bell Pepper & Lentil Fritters / Capsicum Punugulu

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25055798017_359087a463_o Dal Vada / Lentil Nuggets crispy on outside and soft inside

Ingredients:

  • SenagaPappu / Split Chickpeas / Chana Dal – 1 cup
  • Green Chillies – 4
  • Ginger –  1 inch piece
  • Coriander – 10 twigs
  • Jeera / Cumin Seeds – 1 teaspoon
  • Water – 2 cups
  • Turmeric – ¼ teaspoon
  • Salt – 1 teaspoon
  • Cooking Oil  – as required (for deep fry)

Special Ingredients:

  • Curry Leaves
  • Ginger
  • Coriander

Procedure:

  • First and foremost, take the senagapappu/chana dal/split chickpeas wash them well twice or thrice with cold water.
  • And water to soak them (senagapappu/chana dal/split chickpeas).
  • Let it soak at room temperature.
  • After few hours of soaking, drain the water.
  • Take the split chickpeas into a food processor/blender/mixer.
  • Keep a tablespoon of dal/chickpeas aside. Don’t grind this.
  • Then add the salt,turmeric,green chillies,ginger pieces, half of the coriander, jeera/cumin into the same.
  • Grind them into coarse batter. 
  • Now, add the tablespoon of pappu/dal which we kept aside.
  • Chop the onions , curry leaves & rest of the coriander into tiny pieces and add them to the batter.39029315695_ceab01950d_oIngredients to be added to the batter
  • Mix everything gently. Keep aside.
  • Put a frying pan with enough of cooking oil (for deep frying) on the stovetop under high flame.
  • Meanwhile, with the batter, make small balls. Then press each ball into flat patties with your thumb finger.
  • Fry them on one side for 2-3 mins and then flip them back to the other side gently.
  • Fry on the other side also for 2-3 mins. 
  • Once the Masala Vada / Masala fritters are fried to golden brown colour, take them out using the ladle onto a plate with paper towel on. Done!!39927458991_99e91da8e9_oTaking out the fried vada(s) or fritters using the ladle
    39894789972_1f00a370c7_oVada(s) or fritters taken into paper towel to remove excess oil

Tips:

  • Soaking the chana dal/split chickpeas might take 2 hrs in summer, while it might take more time in winters.
  • If you think the dal / chickpeas have not soaked enough, when compared to my picture, then let it soak for more time. Don’t hesitate.
  • Don’t worry if you have soaked the dal for more time than required. 
  • Do not throw away the soaked water . You can use them for mixing the flour for roti.
  • Adjust the salt and spice as per your taste.
  • If you wish to make the vada(s) or fritters immediately after grinding: then to save time put a frying pan with enough cooking oil, on the stovetop under high flame.
  • The oil for deep frying must be perfectly hot, to test this just drop a small blob of batter into the oil and check .
  • While mixing , don’t press on the batter much, just mix gently.
  • If you would like to avoid deep frying you can try these in an air-fryer too.
  • You can store the batter or patties in the refrigerator/freezer and fry them when needed.

Result:

  • The masala vada / masala fritters are perfectly crispy on the outside and soft in the inside.25055798017_359087a463_oSenagapappu Vada or Split Chickpea fritter crispy on outside and soft inside
  • The flavour of coriander, curry leaves, ginger, garlic is very much evident in every bite.
  • I served it with Green chilli chutney / Mirchi Pachchadi, tomato sauce and sliced onions.
  • Sliced onions or chopped onions is a must with these vada(s) or fritters, at least for me. 🙂26054814178_dd8c3ba14a_oA Plate of Masala Vada(s) or Split Chickpea fritters served with green chilli chutney,tomato sauce and sliced onions.

You can Pinit here for later use :

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