Who can say no to Paruppu vadai!! These lentil fritters are an all time favorite and a must on special occasions!

Usually it is made with gram dal and toor dal but when I saw this recipe on Priya’s site using masoor dal I was intrigued!

I also had a doubt if it would be crunchy or if it would taste good!So I decided to find out and made this one weekend. And after that there is no looking back and no doubts as well!


These have been made so many times that I literally lost count of the number of times I have been making them. Also this one has replaced the regular paruppu vadai!

I think these statements will tell you how good this fritter is!!

This Recipe is for Blogging Marathon #95, Week 3, Day 3 under the theme Deep fried love.

Masoor Dal Vada Recipe

Step by step method to prepare Masoor Dal Vada | Masoor Dal Fritters Recipe

Take the masoor dal in a vessel and soak it for an hour. Drain well and take it in a mixie jar along with red chilies.Grind to a coarse paste without adding water. Transfer into a vessel.

Masoor Dal Vada Recipe

To this add chopped onions, curry leaves, cumin seeds, asafoetida powder,salt. Mix well to combine.

Masoor Dal Vada Recipe

Heat oil for deep frying.Take small portions of the vada mix and flatten it. Gently drop into hot oil and deep fry on medium heat till golden brown and crisp. Remove from oil and repeat for the remaining mixture.

Masoor Dal Vada Recipe

This makes a super crunchy snack along with an evening cuppa!

Masoor Dal Vada Recipe

Note:

  • The original recipe uses garlic, fennel seeds,ginger. These are ground along with the dal.
  • Use fennel seeds instead of cumin seeds.
  • Fry the vadas in medium heat else it will not be fried properly – the outside will look cooked and the inside will be raw.
  • You can makethem like vadas or  shape them into balls.
  • Be sure to drain the water completely before grinding.If the ground mixture has too much moisture, the vada will not be crisp.
  • Try not to add water while grinding.If needed sprinkle a little water.
  • I usually grind vada batter coarsely as it gives a nice texture
5 from 3 votes
Masoor Dal Vada | Fritters

A crispy lentil based fritters made with masoor dal which make a perfect pair with a cup of evening coffee

Course: Snack
Cuisine: Indian
Author: PJ
Ingredients
  • 1 cup Masoor Dal
  • 2 numbers Red chilies
  • A large pinch Asafoetida powder
  • 1/2 teaspoon Cumin seeds
  • 1 number Onion, finely chopped
  • A few Curry leaves,chopped
  • Salt to taste
  • Oil to deep fry
Instructions
  1. Take the masoor dal in a vessel and soak it for an hour. Drain well and take it in a mixie jar along with red chilies.Grind to a coarse paste without adding water. Transfer into a vessel.

  2. To this add chopped onions, curry leaves, cumin seeds, asafoetida powder,salt. Mix well to combine.

  3. Heat oil for deep frying.Take small portions of the vada mix and flatten it. Gently drop into hot oil and deep fry on medium heat till golden brown and crisp. Remove from oil and repeat for the remaining mixture.

  4. This makes a super crunchy snack along with an evening cuppa!

Recipe Notes
  • The original recipe uses garlic, fennel seeds. These are ground along with the dal.
  • Use fennel seeds instead of cumin seeds.
  • Fry the vadas in medium heat else it will not be fried properly - the outside will look cooked and the inside will be raw.
  • You can makethem like vadas or  shape them into balls.
  • Be sure to drain the water completely before grinding.If the ground mixture has too much moisture, the vada will not be crisp.
  • Try not to add water while grinding.If needed sprinkle a little water.
  • I usually grind vada batter coarsely as it gives a nice texture

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95

8 thoughts on “Masoor Dal Vada | Masoor Dal Fritters Recipe”

  1. Your masoor dal vadas look delicious. I make the no-onion no garlic version at times as snacks for guests. So well explained posts on how to get perfect crispy vadas.

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