Masala Vada

Masala Vada - Plattershare - Recipes, food stories and food lovers

About Masala Vada

Masala vada or ambode is a very delicious and crispy south Indian snack. It is popularly known as ambode in Karnataka and masala vadai in Tamil Nadu.
They are very tasty vadas and are prepared for special events, festivals or parties. Masala vada is also known as chana dal vada, since chana dal is the main ingredient for making this dish.
It is a great evening snack with tea or coffee. You can have masala vada without any side dish or use coconut chutney or tomato ketchup as an accompaniment.
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Recipe Time & More

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Served AsSnacks
Recipe TasteCrunchySalty
Calories - 193 kcal
Servings - 4


  • 1 cup Chana dal
  • 2 tbsp Rice flour
  • 2 tbsp Coconut grated
  • 4 Whole red chilli
  • 8-10 sprigs Coriander chopped
  • 1 sprig Curry leaves
  • 1/4 tsp Turmeric Powder
  • 1 pinch asafoetida
  • Salt
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  • Wash chana dal thoroughly and soak them  with sufficient water for 4 to 5 hours.
  • After 4 to 5 hours, drain the excess water and keep the chana dal ready.
  • Now add the drained chana dal and all the other ingredients one by one into the mixer grinder and grind them to a coarse paste by adding very little water. (may be 1 to 2 tablespoons of water). The ground  chana dal paste is now ready to use.
    Masala Vada - Plattershare - Recipes, food stories and food lovers
  • Meanwhile, heat sufficient oil in a deep bottomed kadai or pan on a medium flame.  Remove the chana dal paste in a bowl.
    Masala Vada - Plattershare - Recipes, food stories and food lovers
  • Take small equal balls of the chana dal paste and flatten them into small round shape with your hands and keep them ready in a plate.
  • Once the oil is hot enough, slide the vadas gently into the kadhai and deep fry them on both the sides till golden brown.  
    Masala Vada - Plattershare - Recipes, food stories and food lovers
  • Remove the vadas in an absorbent paper to remove excess oil.
  • Ensure to deep fry on medium flame so that it  gets cooked evenly and also you get crispy vadas.
    Masala Vada - Plattershare - Recipes, food stories and food lovers
  • Too very hot oil will burn the vadas and not so hot oil also will make the vadas soggy.  So always deep fry on medium flame.
  • So crispy and delicious ambodes are now ready to be served.  Enjoy  them  hot or warm either with tomato sauce or coconut chutney or it tastes good  as it is.

Recipe Notes

  • Use very little water to grind the mixture, as more water in the mixture  will make the vadas consume more oil.
  • Rice flour added to the mixtures helps in getting crispy vadas
  • You can also add chopped onions to the mixture.
  • Try to make the vadas as soon as  the masala vada mixture is ready, otherwise the vadas will consume more oil.
  • Always deep fry on medium flame.
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Recipe Nutrition

Calories: 193kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 185mg | Fiber: 12g | Sugar: 4g | Vitamin A: 748IU | Vitamin C: 76mg | Calcium: 94mg | Iron: 3mg

Charus Cuisine
Charus Cuisine

I have thru’ my eKitchen attempted to present variety of vegetarian recipes of Karnataka and I will keep building the same for your benefit. I will also be adding more North Indian recipes. Being a pure vegetarian, I have included only vegetarian recipes.

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