Masala Vada Recipe With Dill Leaves Complete Home Made

Know the details about the Masala Vada Recipe With Dill Leaves Complete Home Made, Masala Vada Recipe With Dill Leaves Easy Cooking Process

Masala Vada Recipe with Dill Leaves

Masala Vada, also known as Ambode or Chana Dal Vada, is a popular snack in the southern parts of India. Made from chana dal (Bengal gram lentils), this crispy delicacy is flavored with an array of herbs and spices, including dill leaves which add a unique, aromatic flavor to the vada.

Masala Vada Recipe With Dill Leaves Complete Home Made

Items Required List and Quantity

  • Chana dal: 1 cup
  • Dill leaves: 1/2 cup, finely chopped
  • Green chillies: 3, finely chopped
  • Onion: 1 medium-sized, finely chopped
  • Coriander leaves: 1/4 cup, finely chopped
  • Curry leaves: A handful, finely chopped
  • Salt: 1 teaspoon
  • Ginger: 1 inch piece, finely chopped
  • Cumin: 1 teaspoon
  • Rice flour: 2-3 tablespoons
  • Oil: For deep frying

Nutritional Information

Masala Vada is a high protein snack due to the presence of chana dal. It also contains dietary fiber and essential minerals. However, as it is deep-fried, it is also high in calories.

Preparation Time and Cooking Time

Preparation time: 2 hours (for soaking the chana dal) + 20 minutes. Cooking time: 30 minutes.

Cooking Procedure Overview

The preparation of Masala Vada involves soaking the chana dal, grinding it coarsely alongside other ingredients, shaping the mixture into patties, and then deep frying them until golden brown.

Detailed Step-By-Step Cooking Procedure

  1. Soak the chana dal in water for about 2 hours.
  2. Drain the water and blend the soaked dal along with green chillies, ginger, and cumin in a grinder to get a coarse paste.
  3. Transfer the mixture to a bowl and add the chopped onions, dill leaves, coriander leaves, curry leaves, salt, and rice flour. Mix well.
  4. Shape the mixture into small patties or vada.
  5. Heat oil in a deep frying pan. Once the oil is hot, gently drop the vadas into it.
  6. Fry on medium heat until the vadas turn golden brown on both sides.
  7. Drain the vadas on paper towels to remove excess oil.
  8. Serve hot with coconut chutney or ketchup.


  • Soaking the dal for the right amount of time is crucial. If it’s not soaked enough, the vadas might turn out hard.
  • The addition of rice flour gives the vada a crispy texture.
  • Frying the vada on medium heat ensures that it gets cooked evenly from inside.

Things to Know

Masala Vada can be stored in an airtight container for 2-3 days and can be reheated in a microwave or oven before serving.


Q: Can I use any other dal instead of chana dal? A: Chana dal is traditionally used for making Masala Vada. However, you can experiment with other types of dal but the taste and texture may vary.

Q: Can I bake the vadas instead of deep frying them? A: Yes, you can bake the vadas at 180 degrees Celsius for about 20 minutes or until they turn golden and crispy. However, the traditional method is to deep fry the vadas.

Enjoy your homemade Masala Vada with Dill Leaves!

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