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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?!!

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

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

Appetiser recipes collection here⇒  Starters / Snacks

Air fryer recipes collection⇒  Air – Fryer Recipes

Related Posts⇒  

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

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Dal Vada / Lentil Nuggets crispy on outside and soft inside


  • 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

Step wise pics 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.

    Ingredients 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 stove top under high flame.
  • Meanwhile, with the batter, make small balls. Then press each ball into flat patties with your thumb finger.
    Gently dropping the patties into boiled oil

    Pan of boiled oil, filled with vada patties for frying
  • 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!!

    Taking out the fried vada(s) or fritters using the ladle
  • Vada(s) or fritters taken into paper towel to remove excess oil


  • 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 stove top 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.


  • The masala vada / masala fritters are perfectly crispy on the outside and soft in the inside.

    Senagapappu 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. 🙂

    A Plate of Masala Vada(s) or Split Chickpea fritters served with green chilli chutney,tomato sauce and sliced onions.

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