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A hand holding a cut open masala vada. Other golden masala vadas resting on a sliver platter.

Masala Vada | Paruppu Vada

Shri Repp
Masala vada, also known as paruppu vada is a South deep-fried chickpea fritter made with ginger, curry leaves, and onions similar to the texture of a falafel. It is a crunchy dish that pairs well as a side dish or as an appetizer!
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Prep Time 3 hours
Cook Time 45 minutes
Course Snack
Servings 14 vadas
Calories 125 kcal

Equipment

Ingredients
 

  • 1 cup (200 g) chana dal (Note: This recipe will not work with cooked/canned chickpeas)
  • 1 Thai chili
  • 1 inch (9 g) ginger
  • 4 (12 g) garlic cloves
  • ½ bunch (20 g) cilantro finely chopped
  • ½ teaspoon cinnamon powder
  • ½ teaspoon cumin powder
  • 1 teaspoon fine sea salt
  • ½ (140 g) red onion finely chopped
  • 25-30 curry leaves finely chopped
  • 3 tablespoons (21 g) besan or chickpea flour
  • oil for frying

Instructions
 

  1. Soak 1 cup chana dal in water for ~3 hours. There should be enough water to completely submerge the dal. Drain the water after that time period, making sure not to leave behind a lot of water! It’s important not to over-soak the dal, as it will then absorb a lot of oil when it is fried.
  2. Add 1 Thai chili, 1 inch ginger and 4 garlic cloves to a food processor and grind until it forms a fine mince. Scrape the sides of the food processor if needed to help move the ingredients back to the center.
  3. Add the soaked and drained chana dal, ½ bunch cilantro, ½ teaspoon cinnamon powder, ½ teaspoon cumin powder, and 1 teaspoon fine sea salt into the food processor. Pulse the ingredients until it forms a medium coarse texture (you don't want to form a paste).Test the mixture by taking a small handful and squeezing it in the palm of your hands and then place it on a sheet tray. It should be able to hold its shape without falling apart. If it continues to fall apart, grind it longer. If you over-grind the chana dal to a paste it will result in a denser masala vada. If you under-grind the mixture it will fall apart in the oil.
  4. Empty the mixture into a large bowl. Add diced onions, 25-30 curry leaves, and 3 tablespoons besan or chickpea flour and mix with a spatula. The reason we add the onions and curry leaves at this stage is to ensure that the food processor doesn’t blitz these ingredients too finely!
  5. Take about 2 tablespoons of the mixture in the palm of your hands. Take your time and use pressure to flatten and form a ½ inch disc for the vadas. If you are a beginner, it helps to form smaller vadas that are ~1 tablespoon each. Set the formed vadas on a sheet tray until ready to fry.
  6. Heat a deep and wide heavy-bottomed pot with ~2 inches of vegetable oil to 325 F. Set up a sheet tray with a wire rack next to the oil to transfer the cooked vadas.
  7. Gently add the vadas in a single layer in the pot and do not touch them for at least 1 minute or until the vadas have formed a bit of a crust. Fry on each side for ~2 minutes or until the vadas are golden brown on both sides. Frying on a lower heat ensures that the chickpeas have enough time to cook all the way through before the outside gets brown.
  8. Remove the vadas with a slotted spoon and place on a wire rack. Sprinkle with salt while still warm. Enjoy immediately as an appetizer or as a crunchy side dish.
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Nutrition

Calories: 125kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 168mgPotassium: 29mgFiber: 4gSugar: 1gVitamin A: 91IUVitamin C: 37mgCalcium: 35mgIron: 1mg
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