Kitchen Recipe Collection
Masala Vadai (Spiced Chana Dal Fritters)
Crunchy, spiced, and deeply savory fried lentil patties made from chana dal mixed with onions, chilies, and aromatic spices — a popular Sri Lankan street food and breakfast snack.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- chana dal (split chickpeas)
- onion
- green chilies
- red chilies
- ginger
- garlic
- curry leaves
- fennel seeds
- salt
- oil for frying
Equipment
- Blender or food processor
- Deep frying pan
- Slotted spoon
Instructions
- 1
Soak Dal
Soak chana dal in water for 3–4 hours. Drain well. Do not soak for too long or the vadai will be mushy.
- 2
Coarsely Grind
Pulse the soaked chana dal in a blender just 3–4 times into a coarse, crumbly mixture — not a smooth paste. A few whole pieces should remain for texture.
- 3
Mix Filling
Transfer to a bowl. Add finely diced onion, chopped green and red chilies, grated ginger, minced garlic, torn curry leaves, fennel seeds, and salt. Mix thoroughly.
- 4
Shape
Take a portion of the mixture and press it firmly into a flat round patty.
- 5
Fry
Heat oil to 175°C (350°F). Fry the patties in batches for 3–4 minutes, flipping once, until deeply golden-brown and very crispy.
- 6
Drain & Serve
Drain on paper towels. Serve hot with coconut chutney or tomato chutney.
Cooking Tips
- Unlike Ulundu Vadai, Masala Vadai uses a coarse, not smooth, grind — this gives it its distinctive crunchy texture.
- If the mixture is too dry to hold shape, add a tablespoon of water. If too wet, add a spoon of rice flour.
- Pressing the patty firmly ensures it holds together in the oil and does not fall apart.
Variations
- Parippu Vadai: A Tamil version with slight variations in spicing, using more fennel and dried red chilies.
- Baked: Shape and brush with oil, then bake at 200°C for 20–25 minutes, flipping halfway.
Chef's Notes & Storage
- Masala Vadai is a staple at Sri Lankan tea kades (small eateries) and is almost always enjoyed with a hot cup of Ceylon tea.
- Storage: Best eaten fresh. Leftover vadai can be re-crisped in an air fryer or oven.
Nutrition Estimate
310 calories · 14g protein · 36g carbs · 14g fat · 8g fiber per serving
