Masal vada – Paruppu vadai (less-oil, Diet version)

Masal vada – Paruppu vadai– No Frying (Less Oil, Diet version)

Hey there,

Masal Vada – Who could say no to golden brown, spicy, shallow-fried (health conscious, you see!) , inviting masal vadas??? While preparing these vadas, I could not resist myself until it got cooked. Moreover, I prepared this for pooja, so could not eat it until the pooja was over. Hard time it was!!! I prepared a batch without onions for pooja and added onions for the rest (How I pity the Gods and Goddesses!!).  The onion ones were damn tasty 🙂 😉

Enough chit-chatting 😀 For those who are new to masal vadas – Masal vadas (Also called Masala vadai or Paruppu vadai in tamil) are deep-fried ( in this case, shallow fried) fritters made out of soaking, grinding and frying a couple of dhal varieties along with a few spices. This would taste great even if you are a novice cook 🙂 All you have to do is to add right quantity of salt. Preparing this is quite a cakewalk.

Over to Masal vadai recipe from Home Making Delight..

Masal vadai – No Frying (Less Oil, Diet version) Recipe

Masal vadai - masala vadas - Home making delight -


  • Channa dhal – 2 tbsp
  • Urad dhal, Channa dhal, Toor dhal – half a cup each
  • Salt – as needed
  • Water – as needed
  • Asafoetida powder( Perungayam) – 1 tsp
  • Red chillies – 6 – 8 (depending on your taste)
  • Onion – 1 (Big)
  • Fennel Powder – 1 tbsp (OR Jeera powder)
  • Curry leaves – a few (Chopped)
  • Cilantro – a few (Chopped)
  • Oil – as needed

Preparation Method:

  • Soak the urad dhal, Toor dhal and Channa dhal in water (well immersed) for 1 hour. You can soak upto 3-4 hours, for even better tasting vadas 🙂


  • Soak 2 tbsp of channa dhal also in water.
  • DSC01709 Now, strain out the water completely and grind the soaked dhal together along with salt, asafoetida( hing ), red chillies and fennel/jeera powder in a mixer grinder. Do not add water.
  • Transfer the contents to a bowl and add the soaked channa dhal to it.


  • Add finely chopped onions, coriander leaves and curry leaves to it. Mix it well. Don’t add water at any stage.
  • DSC01734 DSC01735Heat the paniyaram pan (Paniyara Kal) by keeping it in medium flame.
  • Once well heated, simmer the stove add few drops of oil to all the pits in the pan. For those who are diet-conscious, you can add less oil to the pit and for others you can add a few more drops.
  • Drop a ladle of vada batter to each pit and level it using a spoon.
  • DSC01736Put the lid on and let it get cooked for 10-15 minutes in low flame. You can switch over low and medium flame for those 10 – 15 minutes.
  • Let it get cooked until the corners turn golden brown and you can feel that it is easy to flip over without sticking to the spoon.
  • DSC01732Using a spoon, turn over the vadas and add bit more oil, if you want.
  • Let it get cooked for 5 minutes varying between low and medium flame and take them out of the pan.

Masal vadai - masala vadas - Home making delight

  • Serve the Hot and spicy Masal vadas hot with any chutney of your choice or just like that 🙂 🙂

    Masal vadai - masala vadas - Home making delight

    Masal vadai – masala vadas – Home making delight


  • Adding more onions would add to the taste.
  • Serve the vadas hot.
  • You can also heat oil in a deep-bottomed pan and deep fry the masal vadas in authentic way to get tastier vadas 😀
  • If you cook in low flame throughout, you won’t get golden brown masal vadas. If you cook in medium/high, they could be burnt. so, ensure that you switch between low and medium flame throughout the process.

If you like our space, subscribe to our blog via email to get instant updates on our new posts :) You can also follow us by clicking on the “follow” button on the right side widget and follow us on FB!!

You have just unlocked the South Indian Special Masal vada – Paruppu vadai Recipe from HomeMakingDelight. Feel free to take a tour of our space to learn more :) We would be happy to receive your feedback on this recipe :)  That would really mean a lot to us.

Have a great recipe or a different version of this delicacy? Have the heart to share? Come on, don’t be shy! Just send the recipe (only Vegan/Vegetarian please) to us via email with your photograph (Optionalif you don’t want that to be published here) and the final/all pictures of your delicacy (Not at all optional :D) :) We would try the same with our step-by-step photos and publish with your name and photo. :)

Subject: New Recipe – HomeMakingDelight –<Recipe Name>

Tried this recipe? Please send us with your name and photo (Optional) and the final picture of your delicacy (Not at all optional 😀 ). We would love to publish that here :)


SubjectTried Recipe – HomeMakingDelight – <Recipe Name>

ALL THE CONTENTS in this site are copyrighted to HOMEMAKINGDELIGHT. Plagiarism is a punishable offence by law.

This entry was posted in Diwali Recipes, Festival Recipes, Snacks and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

Have something to tell us?? Please drop your message here!!!