How to make Masala Vada Recipe | Chana Dal Vada | Paruppu Vada Recipe

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Masala Vada, also known as Paruppu Vada, is a beloved dish in southern India that is famous for its savory, spiced, and crunchy texture. It’s a popular street food that comes in many variations with different masalas added. Enjoying Masala Vada with hot tea or coffee is a delightful combination.

Masala Vadai or Paruppu Vadai happens to be my favorite too. Having been accustomed to buying them from shops, I wasn’t sure if I could make them just as tasty and crispy. But to my surprise, my attempt turned out to be a success, with a super crispy exterior and a crunchy inside, making it perfect. It’s also my husband’s favorite, so it’s yet another reason for me to give it a try. For a bit of variation, you can opt to use red chili instead of green chili, use ginger-garlic paste instead of freshly ground, or simply skip ginger or garlic and use only one of them.

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How to make Masala Vada Recipe | Chana Dal Vada | Paruppu Vada Recipe

Difficulty: Intermediate Prep Time 2 hour Cook Time 25 min Total Time 2 hrs 25 mins
Servings: 12
Best Season: Winter


Masala vada recipe, a crispy and savory deep fried snacks recipe made from chana dal and spices. It is also known as Paruppu vada. It is very famous street food recipe in south India.  


how to make masala vada recipe

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  1. First Soak the yellow split peas dal & Chana about 2-3 hours

  2. After soaking drain the water from the dal using strainer

  3. Before grinding keep 1/4 dal separate

  4. Take mixie jar Add red chilies ,fennel seeds, cinnamon stick, clove and little soaked dal then grind with out water

  5. Add the remaining dal and give a pulse or two just to get a coarse Vada mixture, make sure it should be thick

  6. Take the coarse Vada mixture and add salt. To that add chopped curry leaves, coriander leaves and chopped onion, garlic and mix well

  7. Once the oil is hot, check if oil is ready by adding a pinch if it rises immediately then oil is ready. furthermore grease your hand with oil and prepare small balls, flatten the Vada.

  8. Deep fry them till golden brown, turning over both sides. Drain it and serve hot.

  9. Serve masala Vada hot along with masala tea & coffee


  • The method is very easy, the only thing to note down is the consistency and texture of the batter. It should very thick and in coarse form. The moisture is just enough so do not add extra water
  • Adding small onion gives great flavor
  • If the mixture is a bit watery then add little rice flour and mix. Rava/Soji also gives a good amount of crispiness so use either rice flour or Rava.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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