Masala Vada

Posted By : Sharmilee
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Vada varieties are many in South India, and masala vada is one of the most popular and my favorite.


  • Husked bangal gram (chana dal)
    - 1/2 cup
  • Husked black beans (urad dal)
    - 1/4 cup
  • Refined flour (maida)
    - 2 tbsp
  • Cabbage finely chopped
    - 1/2 cup
  • Carr finely chopped
    - 1/4 cup
  • Medium onions finely chopped
    - 2
  • Piece ginger finely chopped
    - 1/2 cup
  • Green chillies finely chopped
    - 3
  • Coriander leaves finely chopped
    - 2 tbsp
  • Sprig curry leaves
    - 1
  • Roasted bengal gram
    - 1.5 tbsp
  • Salt
    - to taste
  • Oil
    - for deep frying


  1. Combine dals, wash well and soak in water for 1 hour.
  2. Drain well and grind to a thick batter, gradually adding about 2 tbsp water.
  3. Mix in remaining ingredients except oil.
  4. Heat oil in a deep frying pan or kadhai to smoking point. Shape vada and fry.
  5. Serve hot with tenga chatney.

About Sharmilee

I cant say I am very passionate about cooking as am not a regular cook........just a innovative recipe hunter who does cooking now n then. Just have entered into the world of baking and am just loving it.

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