Masal Vadai

It is a bizarre phenomenon that some of the vegetarians here, particularly elders, do not like the strong flavor of fennel seeds and they avoid food spiced with fennel seeds even in restaurants. But I like its sweet flavor and use sparingly in vegetable kurma & masal vadai.

IMG_2047.JPGTypically masal vadai or aama vadai is prepared with split chickpeas (Bengal gram). Here I used yellow peas as it is does not cause much flatulence. (You can also check out my aama vadai recipe using Bengal gram.)  Besides I find masal vadai crispier & tastier when yellow peas are used. So here is the recipe for restaurant style masal vadai prepared using yellow peas and spiced with fennel, ginger & garlic:

IMG_2000.JPGTime Taken: 30 min

Yields : 12 vadai


  1. Yellow peas (pattani payaru) – 1 cup (200g)
  2. Red chillies – 5 Nos.
  3. Ginger – 1 piece (½ inch)
  4. Garlic – 2 cloves
  5. Fennel seeds (saunf/ sombu/ perunjeeragam) – ¼ tsp
  6. Salt – 1 tsp
  7. Onion – 1 No. (or shallots – 10 Nos.)
  8. Curry leaves – 2 sprigs
  9. Oil for deep frying – 350 ml


Cooking Method:

Dough making:

  • Wash & soak yellow peas for 6 hours.
  • Drain the water completely and grind into a coarse paste along with red chillies, ginger & garlic.
  • Transfer the dough to a mixing bowl and add chopped onion & curry leaves.
  • Add salt & fennel seeds and mix them together.
  • Divide the dough into 12 lemon sized balls.


Frying :

  • Heat a frying pan with oil in high flame.
  • When oil reaches about 225 deg C reduce the flame to medium.
  • Pat each dough ball into 6-cm patties and gently slide patties one after another into hot oil at 180 deg C. (I have fried 4 patties in a batch.)
  • Move them gently using a ladle so that they don’t touch one another and flip them over to fry evenly on both sides.
  • When the sizzling sound stops, remove masal vadai from oil.
  • Place them on paper towels to drain excessive oil.
  • Serve hot and spicy masal vadai with coconut chutney.



67 Comments Add yours

  1. Delicious 👌

    1. Megala says:

      Thank you so much !

  2. I always thought masala vadai is made with soaked chana daal. No? I have never made it.

    1. Megala says:

      Yes, it is ! But you can make it with yellow peas also.

  3. Yummy, Meghala! My mother is an expert in this one and made this a compulsory on a rainy day.

    1. Megala says:

      Yes, hot vadai tastes really great ! Thank you !!

  4. jaitraadi says:

    Mouth watering masala vadai

    1. Megala says:

      Thanks !

  5. Jyoti Rao :) says:

    Wow! They look beautiful <3 I am gonna try this for sure this weekend. 🙂 Thanks for the recipe

    1. Megala says:

      Thank you !

  6. I love fennel and would love this!

    1. Megala says:

      Thanks !

  7. Nice share megala

    1. Megala says:

      Thanks !

  8. Nisha Sharma says:

    Wow, these look so tempting 😃

    1. Megala says:

      Thanks !

  9. Didn’t know about yellow peas, and also fennel ……I’m sure these would add an interesting flavour. Thank you for this recipe.

    1. Megala says:

      Yes, it is ! Thank you !!

Please share your thoughts here: