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 which I mentioned at the end.
My Starter recipes collection here⇒ Starters / Snacks
- Red Kidney Beans Nuggets / Rajma – Masala Vada / Fritters
- Bell Pepper & Lentil Fritters / Capsicum Punugulu
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)
- Curry Leaves
- 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 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!!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 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.
- 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.
You can Pinit here for later use :
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