Dill Masala Vada

Dill is one of the commonly used green leafy vegetables in India. It is extensively made use of in stews, curries, and salads. Masala vada made using dill is a specialty that is generally made during festivals in south Indian households. On regular days, It serves as a perfect appetizer or a side dish alongside steamed rice – dal or an evening snack with some piping hot chai/tea!

Masala vadas are essentially deep-fried in vegetable oil. However, I prefer shallow frying over deep frying as it gives the same taste and crunchiness as that of deep-frying, plus it consumes a lesser amount of oil. Continue reading if you want to know how to make these flavorsome, crunchy, lentil fritters.

Prep time: 2 hours
Cook time: 30 minutes
Total time: 2 hours 30 minutes
Servings: 3


1 cup(150g) channa dal/ split chickpea, soaked for 2 hours
5 tablespoons of dill, finely chopped
1 small onion, finely chopped
1/2 teaspoon cumin seeds
Vegetable oil
Salt to taste

For blending:
3 green chillis, chopped
3 garlic cloves
2 cloves
1/4 inch cinnamon bark


Step 1: Drain out the water from the soaked channa dal and transfer half the channa dal into a blender. Add green chilies, garlic, cloves, and cinnamon into the blender and blend it into an almost-fine paste. Transfer the mixture into a mixing bowl. Then, add the remaining half channa dal and blend it into a coarse paste and transfer it into the same mixing bowl. Coarse grinding helps the vada mixture to bind together well and makes it crunchy.

Step 2: Add finely chopped onions, dill, cumin, salt to taste to the mixing bowl, and combine the mixture well.

Step 3: Pour enough vegetable oil to fill the bottom of a frying pan and heat it on low-medium flame. Once the oil is hot enough, take a golf-sized roundel from the vada mixture, flatten it using your palm and gently place the flattened vada in oil. Make 4 to 5 such vadas depending on the frying pan size and shallow fry each vada on both sides until dark brown.

Step 4: Carefully remove vadas from the oil and place them on a paper towel to drain out excess oil.

Step 5: Enjoy hot dill masala vada as an evening snack, or as a side dish with rice-dal.

  • You can tweak the quantity of each ingredient as per your taste and preference.
  • Drain water completely from soaked channa dal, else the mixture will become soggy.
  • If the mixture becomes soggy, add about 1 tbsp of rice flour and mix well.
  • It is best to add salt while hand-mixing the mixture.
  • Vada mixture can be stored in the refrigerator for 2 days.

Did you try this recipe? Let me know how you liked it! 🙂

Rating: 1 out of 5.

You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes

Happy cooking and happy eating ❤


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s