masala vada recipe | masala vadai | paruppu vadai | chattambade recipe

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masala vada recipe | masala vadai | paruppu vadai | chattambade recipe with detailed photo and video recipe. a spicy fitters or savoury snack recipe prepared from soaked and coarsely grounded chana dal and urad dal. it is an ideal evening tea time crispy and crunchy snack which can be eaten either with coconut chutney or tomato ketchup.
masala vada recipe
masala vada recipe | masala vadai | paruppu vadai | chattambade recipe with step by step photo and video recipe. masala vada, also known as chattambade or chana dal vada is a popular deep fried fritters from udupi and mangalore region. basically, it is prepared by grounding the soaked split chickpeas or bengal gram and black gram lentils coarsely and then spiced with chilies and other dry spices. the prepared batter is then deep fried till it is crisp golden in colour.

this recipes is shared by my friend shreepadha and she got this from her adorable mother. these days, it has become a pattern for me to reach shreepadha’s mother for any authentic south indian recipes. especially masala vadai was long due on me and i wanted to include in my blog since its inception. however, i wasn’t able to get a proper recipe for this traditional paruppu vadai. thanks to shreepadha’s mom for giving me detailed step by step recipe with proper ingredients and measurements. after this successful chattambade recipe, i have already requested her for another traditional curry recipe which i am planning to share it soon.

masala vadai

while the recipe is straightforward without much complicated steps, yet i would like to share few tips for masala vada. firstly, the soaking the dal or lentils, is very important in this recipe and the lentils has to turn soft (2 hours). once they are soaked properly, drain all the water and grind them coarsely with no water. otherwise, the vadai would be oily as it would absorb lot of oil with moisture. secondly, i have added finely chopped onions in this recipe, however if you are preparing it for any religious events or functions skip it. lastly, serve these chattambade immediately once they have removed from oil. otherwise it may turn soft or soggy if served late.

finally i request you to visit my other snack recipes collection from my blog. this includes, medu vada, palak medua vada, bread medu vada, vegetable bonda, goli baje, nippattu, shankarpale and kodubale recipe. in addition, do visit my other recipes collection from my blog like,

masala vada or paruppu vadai video recipe:

recipe card for masala vada or paruppu vadai:

masala vada recipe | masala vadai | paruppu vadai | chattambade recipe
 
Prep time
Cook time
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easy masala vada recipe | masala vadai | paruppu vadai | chattambade recipe
Author:
Recipe type: snacks
Cuisine: indian
Serves: 10 Servings
Ingredients
  • 1 cup chana dal / kadle bele
  • 2 tbsp urad dal
  • 3 kashmiri red chilli, dried
  • 1 green chilli, finely chopped
  • 1 inch ginger, grated
  • ½ onion, finely chopped
  • few curry leaves, chopped
  • 3 tbsp coriander leaves, finely chopped
  • pinch of hing / asafoetida
  • salt to taste
  • oil for deep frying
Instructions ( 1 cup =255 ml)
  1. firstly, in a large bowl wash and soak 1 cup chana dal, 2 tbsp urad dal and 3 red chilli for 2 hours.
  2. further, drain off the water and rest for 10 minutes. so that all water will be drained off.
  3. transfer the dal to a blender and blend to coarse paste without adding any water. add just a tsp of water if required.
  4. now transfer the coarse dal paste into large mixing bowl.
  5. add in 1 green chilli, 1 inch ginger, ½ onion, few curry leaves, 3 tbsp coriander leaves, pinch of hing and salt to taste.
  6. combine them well.
  7. furthermore grease your hand with oil and prepare small balls, flatten the vada.
  8. and deep fry in hot oil.
  9. also stir occasionally till the vada turns golden and crisp.
  10. finally, serve masala vada hot along with masala chai.


how to make masala vadai / chattambade with step by step photo:

  1. firstly, in a large bowl wash and soak 1 cup chana dal, 2 tbsp urad dal and 3 red chilli for 2 hours.
    masala vada recipe
  2. further, drain off the water and rest for 10 minutes. so that all water will be drained off.
    masala vada recipe
  3. transfer the dal to a blender and blend to coarse paste without adding any water. add just a tsp of water if required.
    masala vada recipe
  4. now transfer the coarse dal paste into large mixing bowl.
    masala vadai
  5. add in 1 green chilli, 1 inch ginger, ½ onion, few curry leaves, 3 tbsp coriander leaves, pinch of hing and salt to taste.
    masala vadai
  6. combine them well.
    paruppu vadai
  7. furthermore grease your hand with oil and prepare small balls, flatten the vada.
    paruppu vadai
  8. and deep fry in hot oil.
    chattambade recipe
  9. also stir occasionally till the vada turns golden and crisp.
    chattambade recipe
  10. finally, serve masala vada hot along with masala chai.
    masala vadai


notes:

  • firstly, do not over soak dal, as vada will not turn crunchy.
  • also, do not add salt while grinding, as they release water.
  • furthermore, if the dough turns watery, add a tbsp of rice flour.
  • alternatively, skip onions to prepare authentic chattambade recipe.
  • additionally, make sure to add salt just before frying. else the dough with turn watery.
  • finally, store masala vada in a airtight container for 3 days.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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