Traditionally Andhra Masala vada or Chana dal vada is an Indian food made as an evening snack, especially relished on rainy or cold winter days. It is an integral part of South Indian cooking. Andhra style pulusu can also be made using this vada. These are famously called masala vadalu in Andhra and Telangana. Even though it is available in all places across South India, each region has its own variety and taste. No matter how many times you’ve eaten it, it still does not lose the feeling it brings with it.
Whether it’s a celebration, a birthday, a seasonal day, or just any day, my family loves to eat this snack! Every day is a good day to have these Andhra masala vadas. This crispy snack finishes in no time. Hope you like this simple authentic recipe which is best enjoyed with hot tea!
Masala Vada/ Chana dal vada
Equipment
- Frying pan/Kadai for deep frying
- Mixing bowl
- Steel Bowl (for storing hot vada)
- Mixer + Big Mixer Jar + Small Mixer Jar
- Measuring Cup
- Tablespoon
- Teaspoon
- Perforated ladle (Chillula garite in Telegu/Chalanee in Hindi)
Ingredients
- 1 Cup Chana dal soaked for 4 hours
- 1 Big Onion cut into small cube
- 1 Tbsp Ginger-Garlic paste
- 2 Twigs Curry leaves chopped finely
- Salt as per taste
- Oil enough for frying
Masala powder
- 2 tsp Whole Coriander seeds
- 2 tsp Fennel seeds
- 2 inch Cinnamon sticks
- 2 Dried Red Chilies
Instructions
- Grind the coriander, fennel seeds, cinnamon stick and red chilies using the small mixer jar to a fine powder consistency. Keep this masala powder aside.
- Heat oil in the kadai on medium flame.
- Wash and drain the chana dal. Pulse the chana dal in the big mixer jar to a coarse consistency. This takes about 2-3 minutes.
- Move the chana dal into mixing bowl. Add the remaining ingredients to the bowl and mix well.
- Take a small lemon sized ball of the mixture and form a ball shape and then flatten it. You can either use your hand or a plastic cover.
- Carefully transfer the vada into the hot oil. Slide it gently from the side of the kadai into the oil.
- Fry till vada turns golden brown on both sides. Drain it from oil and transfer to the steel bowl.
- Serve hot with chutney or just plain too!
Notes
- Do not add water while grinding the chana dal.
- If the mixture does not hold shape and falls apart then add some rice powder to correct the consistency.
- When making the vada shape, take ball and flatten on the left palm area. Then shift the flattened vada on the right fingers and then you can drop it into the oil.
- Test the oil by dropping a small ball into the oil, if it rises immediately the oil is hot enough.
- Do not flip and turn the vada as soon as it is put into the oil. Wait for the vada to rise to the top.
- If you keep flipping the vada too many times it will become hard.
- Each vada takes about 2-4 minutes to cook.
- You can make this for breakfast and serve it with coconut chutney too.
- Add few pudina leaves/coriander leaves and chopped green chilies for a twist in taste.
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