Masala Wada Recipe

Soak the dals

Rinse chana dal and toor dal under cold water until water runs clear. Transfer to a bowl, cover with about 2 cups fresh water, and soak for 3–4 hours (or at least 2 hours) until grains are soft but still hold shape.

Grind to coarse batter

Drain the soaked dals thoroughly. In a blender or wet grinder, combine drained dals, green chilies, ginger, garlic (if using), cumin seeds, black peppercorns, and asafoetida. Add no more than 2–3 tablespoons fresh water and grind to a coarse but cohesive batter — texture should be slightly grainy (not a smooth paste). Scrape down sides as needed.

Adjust seasoning and rest

Transfer the batter to a bowl. Stir in 1 tsp salt (reserve remaining salt to taste) and the baking soda if using. The batter should be thick enough to shape (similar to thick cookie dough). Cover and let rest for 15–20 minutes; this lets flavors marry and batter firm up slightly.

Prepare mix-ins

While batter rests, finely chop the onion, coriander, curry leaves, and the extra green chili. Combine them in a small bowl with red chili powder, amchur (or lemon juice) and the remaining 0.25 tsp salt. Mix well — this mix will be folded into the batter for flecks of flavor and texture.

Combine with batter

Fold the onion-coriander mix into the rested batter until evenly distributed. Taste one small portion for salt and adjust if needed. The final batter should hold together when pressed; if too loose, add 1–2 tablespoons of fine gram flour (besan) or a little extra ground dal if available.

Heat oil

Pour oil into a wide, deep pan to a depth of about 1.5–2 inches. Heat over medium heat until an inserted wooden handle or a small piece of batter sizzles and rises slowly (about 180°C / 350°F). If you don't have a thermometer, oil should be hot but not smoking.

Shape the wadas

Wet your hands slightly to prevent sticking. Scoop roughly 2 tablespoons of batter (about 30–40 g) and roll into a ball. Flatten gently into a disc about 1/2-inch (1–1.5 cm) thick, making a small depression in the center with your thumb. This helps cook the center evenly.

Fry in batches

Carefully slide 3–4 wadas (depending on pan size) into hot oil without overcrowding. Maintain oil temperature between medium and medium-high. Fry, turning occasionally, until each side is golden-brown and crisp, about 3–4 minutes per side and 6–8 minutes total depending on size. Adjust heat as necessary so they brown evenly without burning.

Drain and keep warm

Use a slotted spoon to remove wadas and drain on paper towels or a wire rack. If making multiple batches, keep finished wadas in a warm oven (100–120°C / 210–250°F) in a single layer to preserve crispness while you fry the rest.

Serve masala wadas hot or warm with coconut chutney, dry garlic chutney, or a sweet-sour tamarind sauce. They also pair well with hot tea. Leftovers can be reheated in a hot skillet or oven to restore crispness.