Masoor Dal Vada: Best Evening Snack for Foodies

Masoor Dal Vada is a fried dish made by soaking, grinding, and deep-frying lentils. It’s a half-thick batter of coarsely ground red lentils.

Green chilies, coriander leaves, and finely chopped onions are important to add flavor, texture, and taste to the batter.

There are many optional spices that can be added to the batter, including carom seeds and cumin seeds and grated or minced ginger. Though this recipe does not contain any extras.

When making masoor dal vada, don’t forget to add chopped onions and green chilies.

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If you love Pakoda or fritters, this new crispy, crunchy recipe is for you. It’s made with just two ingredients: lentils and flour. And the best part? You’ll never mess it up by following our easy step-by-step guide.

Masoor Dal-Vadas with green chilies & ketchup is one of the best evening snacks for foodies.

Fabulous Nosh And Recipes

Check out these crispy, crunchy masoor dal vadas

Total Time: 20 Minutes

Preparation Time: 7 Minutes

Ingredients for Masoor Dal Vada

• 3/4 cup Masoor dal

• 1/8 tsp Asafoetida

• 1/4 tsp Fennel seeds

• 1 strands Curry leaves

• 1/8 tsp Baking soda

• 1/2 tsp salt

• 1 Red chili

• 1 Onion

• 2 green chili

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Methods for Making Masoor Dal Vada

1. The masoor dal should be washed 3-4 times and then soaked in water for an hour.

2. Drain the water and add masoor dal to a blender. Add garlic, ginger, and green chilies to make the paste.

3. Now, peel the onions. Slice them thin and long.

4. Add salt and black pepper to dal paste, add cumin and coriander, then mix in thinly sliced onions.

5. In a pan, heat the oil and then drop spoonfuls of the mixture into the pan. Don’t flatten the dal much, the vada should still retain its shape. Brown both sides of the vada in oil until it turns golden brown.

6. Masoor Dal Vadas are now ready for you to eat!

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Tips for Masoor Dal Vada Recipe

1. Blend the soaked red lentils until you have a thick, but not a watery mixture.

2. Add chilies as per your tolerance for a tasty snack

3. Before you fry, make sure you heat the oil to a sufficient temperature. Fry the pakoras over medium flame.

4. There are two ways to store this later. You can keep the mixture in the fridge and fry it when you’re ready, or cook them up halfway and drain them onto paper towels before frying in hot oil again just before serving.

5. I don’t use baking soda in this. However, if you want you can mix ⅛  tsp just before frying.

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These are perfect for a movie night. Introduce one to your friend while catching up, or while you drink chai in the evening. You can add them to your lunch.

Go ahead and prepare this masoor dal vada. They are always a great choice, especially if you love deep-fried foods. Fried food is always welcome 365 days a year.