Ever wondered why some vadas at tea-stalls taste so addictive?
It’s all about timing, texture and that perfect punch of spices. These Masala Vada (Paruppu Vadai) are crunchy on the outside, soft and grainy inside, and loaded with punchy aromatics — exactly what you want alongside a hot cup of chai.
Also called paruppu vadai or dal vada, this is a classic South Indian fritter made with split chickpea (chana) dal. It’s a staple at chai shops, temple prasadam counters and festival plates — simple ingredients, huge flavor.
First, soak the chana dal until plump — this short soak makes it grind easily while keeping that desirable coarse texture. Instead of a smoothie-smooth paste, you want a coarse, slightly grainy mix: part of the dal ground thoroughly, part left almost whole for texture.
Next, you’ll briefly bloom the whole spices into the grinder (or lightly dry-roast them first) so their oils unlock and infuse the dal. Mix in finely chopped onions, curry leaves, garlic, ginger and green chilies — these fresh notes keep the vada lively after frying.
When shaping, keep portions uniform. The goal is even frying: medium-hot oil so the exterior turns golden and crisp while the center cooks through without getting oily. Drain on paper, toss with a few fried curry leaves for aroma, and you’re done — vadas that sing of tea-stall evenings.
Think of the cook flow: soak → coarse grind → mix aromatics → shape → fry. Each step builds layers of texture and flavor.
Pro Tip 💡: Grip and shape the vada batter with slightly wet hands. That prevents sticking and helps you form compact vadas that don’t break in oil. Also fry at medium heat — too hot and the outside browns while the inside stays raw.
Serve piping hot. Arrange vadas on a platter with small bowls of chutney and hot sambar. Garnish with fried curry leaves and a sprinkle of chopped coriander for color and freshness.
masala vada, also known as paruppu vadai, is a crispy and flavorful south indian fritter made from chana dal and aromatic spices. the dal is soaked, coarsely ground with fennel, red chillies and a touch of cinnamon, then mixed with onions, ginger, garlic and herbs before being fried to golden perfection. every bite is crunchy on the outside and soft inside — the kind of snack that pairs perfectly with a cup of hot chai or coconut chutney. whether you’ve had them from a street vendor or are trying them at home for the first time, these masala vadas will instantly remind you why south indian snacks are unbeatable. simple, rustic and truly satisfying!
Wash the chana dal and soak it in water for 2 hours until soft.
Take a small amount of the soaked chana dal and keep it aside to add later for texture
Add the remaining soaked dal to the jar and grind again so the mixture is coarsely ground (not a smooth paste)
Add the reserved soaked dal, chopped onion, garlic, grated ginger, chopped green chillies, curry leaves and coriander leaves to the bowl and mix well until evenly combined
Take portions of the mixture and shape them into flat round vadas with slightly rough edges
Garnish with fried curry leaves and serve hot with coconut chutney and hot teaServings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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