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Nutritious and Delicious Masala Vada (Ambode) Recipe

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Masala vada (ambode).

Masala vada (ambode).

Masala Vada: A Delicious, Protein-Rich Snack

Masala vada (known as ambode in Kannada) is a delicious South Indian snack that is crunchy on the outside and soft on the inside. The primary ingredient is split chickpeas, which makes it high in protein, fiber, and minerals. The dill, coriander, ginger, garlic, and fennel seeds give it an irresistible flavor and aroma, as well.

Making this vada is easy and does not require much time. You can make the dough well in advance and fry it whenever you're ready. Serve with hot tea or coffee. This snack does not require any side dishes to go along with it.

Cook Time

Prep timeCook timeReady inYields

20 min

20 min

40 min

14 masala vada

Ingredients

  • 1 1/2 cups split chickpeas (chana dal), soaked in water for 3 to 4 hours and drained.
  • 1 1/2 tablespoons rice flour
  • 1 tablespoon grated coconut
  • 1 teaspoon fennel seeds
  • 3 green chilies
  • 1/2 inch ginger, chopped
  • 3 to 4 garlic cloves
  • 1 tablespoon curry leaves
  • 1 tablespoon coriander leaves, finely chopped
  • 1/4 cup dill leaves, washed, finely chopped
  • 2 tablespoons onion, finely chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon salt, or to taste
  • oil, for deep-frying

Instructions

  1. Soak split chickpeas in water for 3 to 4 hours. Drain completely. Add them to a mixer while keeping aside 2 tablespoons for later use.
  2. Add green chilies, fennel seeds, curry leaves, grated coconut, garlic, and ginger. Blend, without adding water, to get a coarse mixture. Collect it in a bowl.
  3. Add chopped coriander leaves, chopped dill leaves, rice flour, red chili powder, chopped onions, split chickpeas, and salt. Mix well. The mixture should be dry. If you find the mix watery, add some rice flour to adjust the consistency.
  4. Heat the oil for deep-frying.
  5. Pinch out lemon-sized portions of the dough and make balls. Hold the dough between your palms and gently press to make a round vada as shown in the photo below.
  6. Prepare 5 to 6 vada (patties) and set them on a plate.
  7. Slide them one by one into the hot oil. Keep the heat medium-high. Once the outside of the vada becomes firm, turn them. Reduce heat.
  8. Fry them until they become crispy and golden brown. It takes about 7 to 8 minutes to fry each batch of the vada.
  9. Remove them to an absorbent paper towel. Repeat the same process with the remaining dough.
  10. The masala vada are ready! Serve them hot or warm. They retain their taste even when cold. The vada don't require any side dish. Children may like to eat them by dipping them in tomato sauce. Enjoy!

Photo Tutorial

Step one: Add soaked and drained chickpeas into a blender while keeping aside 2 tablespoons of them for later use.

Step one: Add soaked and drained chickpeas into a blender while keeping aside 2 tablespoons of them for later use.

Add green chilies, ginger, garlic, curry leaves, fennel seeds, and grated coconut.

Add green chilies, ginger, garlic, curry leaves, fennel seeds, and grated coconut.

Grind to get a coarse mixture.

Grind to get a coarse mixture.

Collect it in a bowl.

Collect it in a bowl.

Step two: Add chopped coriander leaves, dill leaves, onions, rice flour, red chili powder, soaked chickpeas, and salt. Mix well. If you feel the dough is not dry, add some more rice flour. Mix once again.

Step two: Add chopped coriander leaves, dill leaves, onions, rice flour, red chili powder, soaked chickpeas, and salt. Mix well. If you feel the dough is not dry, add some more rice flour. Mix once again.

The dough.

The dough.

Step three: Take a lemon-sized piece of dough and make a ball out of it. Keep it between your palms and gently press to make a round patty. Heat the oil for deep-frying.

Step three: Take a lemon-sized piece of dough and make a ball out of it. Keep it between your palms and gently press to make a round patty. Heat the oil for deep-frying.

Step four: Prepare 5 to 6 such shapes and place them on a plate. Gently slide them into the hot oil. Keep heat medium high. Turn them after a minute or once the outside of the patties become firm.

Step four: Prepare 5 to 6 such shapes and place them on a plate. Gently slide them into the hot oil. Keep heat medium high. Turn them after a minute or once the outside of the patties become firm.

Fry them on moderate heat until they become crispy and golden brown. Frying a batch takes about 7 to 8 minutes.

Fry them on moderate heat until they become crispy and golden brown. Frying a batch takes about 7 to 8 minutes.

Remove and place them on an absorbent paper towel. Repeat the same process with the remaining dough.

Remove and place them on an absorbent paper towel. Repeat the same process with the remaining dough.

The masala vada (ambode) are ready to serve! Serve them hot with tea or coffee. Enjoy the taste! They are crispy on the outside and soft on the inside.

The masala vada (ambode) are ready to serve! Serve them hot with tea or coffee. Enjoy the taste! They are crispy on the outside and soft on the inside.

Masala vada are extremely delicious and flavorful. They retain their taste even when they become cold. They have all the goodness of chickpeas, herbs, and spices.

Masala vada are extremely delicious and flavorful. They retain their taste even when they become cold. They have all the goodness of chickpeas, herbs, and spices.

Comments

Halemane Muralikrishna from South India on September 11, 2019:

Yes. You may read my hub; http://hub.me/amX9T

ShailaSheshadri (author) from Bengaluru on September 10, 2019:

Thanks for your encouraging words. If you want to make Masala Vada for ritual use, do not add garlic and onion. Still, it tastes yummy.

Halemane Muralikrishna from South India on September 10, 2019:

Wav, today I am going to eat one. It has ritual use as well in Hinduism to serve to the departed soul every year on the day of departing. Yummy snack item too.