Masala Vada/Parippu Vada

Masala Vada aka Lentil Fritters

By sujeesha Published: August 18, 2016

  • Yield: 10 Servings
  • Prep: 60 mins
  • Cook: 20 mins
  • Ready In: 1 hr 20 mins

No festival goes by in the southern states of Tamil Nadu and Kerala without these lentil fritters popularly called masala vada (colloquially called masal-vada in Tamil Nadu) and parippu vada in kerala. I love to hoard a few and have them as snack with hot chai! Enjoy yours!



  1. Soak channa dhal for 4 hours along with red chilies and fennel seeds.
  2. Filter the soaked channa dhal mixture and coarsely grind it along with ginger and a little salt without adding anymore water. Mixture has to be really coarse.
  3. Add the chopped onion, green chilies, curry leaves and add more salt if required and mix the batter using fingers.
  4. Heat oil in medium high. Add a pinch of the mixture to check the temperature. Its the right temperature if the batter immediately raises to the surface.
  5. Now take a small lime sized amount of mixture and flatten it between your palms and drop it into the hot oil. :- slide it towards the sides of the pan so oil doesn't splutter. Repeat for rest of the mixture
  6. Flip the vadas when corners turn golden brown and let the other side turn golden as well. :- flip vadas just once. If not they will soak up a lot of oil.
  7. Remove on to an absorbent sheet and serve hot.