A popular Street Food of Tamilnadu (a South Indian State), lentil fritters are also part of festival fare. The vadai is generally had in the local tea shops along with cutting chai (Tea) as a meal by itself. This combo is a heavenly treat on a rainy day.
Bengal Gram and Pigeon peas are ground with spices and herbs to get a coarse batter. This batter is then shaped to flat discs and deep fried as delectable crispy treats. Whet your appetite with these savory, crunchy fritters that are sure to get a resounding thumbs-up from your folks !
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Masal Vadai (Lentil Fritters)
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
These Masal Vadai Lentil Fritters are a crispy, savory delight made from Bengal Gram and Pigeon Peas, perfect for a snack or festival treat.
Ingredients
- Bengal Gram/Chana Dal - 1 big cup
- Pigeon Peas/Toor dal - 2 to 3 tbsp
- Semolina - 1 tbsp (adds to the crispiness of the batter)
- Red Chillis - 3- to taste
- Green Chillis- 2 - to taste - optional
- Garlic - 3 large pods - finely chopped
- Ginger - a small piece - finely chopped
- Shallots - 10- finely chopped
- Fennel Seeds - 1 tbsp (makes it aromatic & flavourful)
- Coriander leaves & curry leaves -a few sprigs (chopped)
- Salt - to taste
- Asafoetida - a pinch or two
- Oil - for frying
Instructions
- Wash the Bengal Gram and Pigeon Peas thoroughly and soak them in enough water for at least one hour. This helps soften the lentils for grinding.
- After soaking, drain the water and retain a fistful of the lentils separately. This will add texture to the fritters.
- In a blender, grind the remaining lentils along with red chillis, garlic, and ginger to a coarse paste. Avoid adding water unless absolutely necessary, as a dry mixture is preferred.
- Mix the retained whole lentils into the ground paste along with semolina and salt. Adjust seasoning to taste.
- Shape the mixture into small flat discs, about 2 inches in diameter.
- Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide in the shaped discs.
- Fry the fritters in batches, turning occasionally, until they are golden brown and crispy on both sides, about 4-5 minutes per batch.
- Remove the fritters using a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with a side of chutney or enjoy them with a cup of tea.
Notes
- While grinding the lentils, do not add water unless required.
- If the mixture becomes too dry and difficult to pulse, add a few drops of water as needed.
- The batter should be coarse and thick.
- Serve the fritters hot for the best texture.
- They pair wonderfully with chutney or a cup of tea.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 grams
- Sodium: 300 mg
- Fat: 8 grams
- Carbohydrates: 35 grams
- Fiber: 5 grams
- Protein: 10 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
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- Rava (Khara) Bath Recipe: Perfecting the South Indian Breakfast Classic
- Lentil Dip and Crudités from Chef Eliana Godinez
Frequently Asked Questions
Why does the recipe use two types of lentils — Bengal gram and pigeon peas?
Bengal gram (chana dal) is the main lentil and provides the base body of the batter. Pigeon peas (toor dal) are added in a smaller quantity (2-3 tbsp) to contribute a slightly different flavor. Both are soaked together for at least 1 hour to soften before grinding. 
Why does the recipe tell you to set aside a handful of whole lentils before grinding the rest?
Those reserved whole lentils are stirred back into the ground paste after blending, giving the finished fritters a slightly chunky, varied texture rather than a completely smooth interior. The recipe also adds 1 tbsp of semolina, which the ingredient list specifically notes “adds to the crispiness of the batter.”
How dry should the batter be, and what happens if it’s too wet?
The notes explicitly say to avoid adding water when grinding unless absolutely necessary — a dry, coarse, thick batter is required. If the mixture gets too wet, the shaped discs won’t hold their form and the fritters will absorb more oil during frying rather than crisping up.
Awesome recipe, thanks a lot. Will mos def try it!
thx ronnie – cheers !!