Sabsige Masala Vada | Masala Vada | Channa Dal Vada using Dill Leaves | Dill Leaves Vada

Sabsige Soppu is one of the popular green leafy vegetables in India. A crispy channa dal/Lentil vada is made using the Sabsige soppu/Dill in South India, particularly during festivals. However, it can be eaten as an evening snack on regular days too or as a side dish with lunch, dinner and sometimes with breakfast too!

Prerequisite: Soak 1 cup (250gm) Channa Dal / Yellow Lentils in water for 2.5 hours.

Soaked Channa Dal (2.5 hours)


  • Channa Dal – 1 Cup
  • Dill (Sabsige soppu) – 1 Bunch
  • Green chilli – 4 nos
  • Capsicum – 1/4
  • Ginger – 1/2 Inch
  • Garlic – 3 cloves from a pod
  • Cloves – 2 nos.
  • Cumin – 1tsp
  • Cassia bark/Cinnamon – 1/2 Inch
  • Salt – tastewise

Step 1: Grinding Mixture

Grind soaked Channa dal, Ginger, Garlic, Green chilli, Clove, Cinnamon in a mixer grinder. Add little water if required and grind it coarsely ( do not grind it like a fine paste, the mixture should be as shown below). Coarse grinding helps the mixture bind together neatly and will also be crunchy to eat after frying.

Coarsely Grounded Mixture

Step 2: Mixing

Add finely chopped onions, capsicum, Dill, Cumin, Green Chilli, salt to the grounded mixture, and mix thoroughly (best to use hands to mix).

Chopped Dill, Finely chopped onion, Green Chilli, Finely Chopped Capsicum, Cumin
Vada Mixture

Step 3: Shallow Frying

Usually, masala vada is deep-fried(Vada consumes a lot of oil). However, shallow frying consumes lesser oil and holds the same taste. So I prefer to shallow fry! You can either choose to deep fry or shallow fry depending on your preference.

To shallow fry, Keep oil in a pan and ensure that the bottom of the pan is fully covered by oil (1 Layer). Make round shaped balls from the vada mixture and flatten them using palm. Gently drop them one by one into the oil. It’s preferable to cover the pan with a lid to prevent oil spurts.

Flattened vada

Leave this to fry with the lid closed for about 2 min on a low flame. Keep a check on the vada and flip it to another side when it turns to gold color. Fry on both sides until vada turns gold and crisp.

Step 4: Serve Hot!

Sabsige vada tastes best when eaten as is. Or you can choose to eat with the classic coconut chutney along with piping hot tea!

Crispy Sabsige Masala Vada is ready to eat!😋


  • Make sure to drain off the water completely from channa dal, else the mixture will become soggy
  • If mixture becomes soggy, add about 1 tbsp of rice flour and mix well
  • It is best to add salt while hand-mixing the mixture
  • The mixture can be stored in the refrigerator for 2 days