Crispy Masala Vada & Medu Vada with Tomato Chutney
Golden, crunchy lentil fritters that are crispy outside and fluffy inside, fried fresh in minutes. Serve warm with tangy tomato chutney for an addictive South Indian snack.
- Total time
- 20 min
- Servings
- 2
- Calories
- 240
- Protein
- 8g
Ingredients
- 1 cup urad dal (white lentils), soaked 30 minutes then drained
- ¼ cup chana dal (split chickpeas), soaked 30 minutes then drained
- ½ medium onion, finely diced
- 1 whole green chile, minced
- ½ tsp cumin seeds
- ½ cup tomato chutney (jarred or fresh), for serving
Instructions
- 1
Drain soaked urad and chana dal well. Pulse in a food processor until coarse and fluffy (not smooth), ~30 seconds.
- 2
Transfer to a bowl. Fold in onion, green chile, cumin seeds, and salt. Let sit 2 minutes until mixture binds slightly.
- 3
Heat 2 inches of oil in a heavy skillet or pot to 350°F. Oil should shimmer and a drop of batter should sizzle immediately.
- 4
Wet your hands. Gently shape batter into balls or donuts, then carefully slide into hot oil. Fry 4–5 at a time.
- 5
Fry 4–5 minutes, turning gently halfway, until deep golden brown and crispy. Surface should sound hollow when tapped.
- 6
Remove with a slotted spoon and drain on paper towels. Serve hot with tomato chutney for dipping.
Tools you’ll need
- food processor
- large mixing bowl
- heavy skillet or deep frying pot (3-quart minimum)
- slotted spoon or spider skimmer
- paper towels
- instant-read thermometer (optional but helpful)
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