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Steamed Masala Vada


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Steamed Masala Vada Recipe, How To Make Steamed Masala Vada Recipe

Steamed Masala vada/ Tadka Pakoda is a healthier version of a deep fried masala vada/ fritter.

Steamed Masala Vada 

Masala Vada is a popular tea time Read More..

About Recipe

How to make Steamed Masala Vada

(20 ratings)
25 reviews so far
Prep time
40 mins
Cook time
20 mins
Total time
60 mins
Steamed Masala Vada
Author : Vahchef
Main Ingredient : Chana dal
Servings : 6 persons
Published date : February 05, 2019

Ingredients used in Steamed Masala Vada
• Cooking soda (optional) - pinch.
• Peppercorns - 1/4 tea spoon.
• Curry leaves - 2 springs.
• Ginger ( finely chopped) - 1 tea spoon.
• Onions ( finely chopped) - 1/4 cup.
• Channa dal - 1+1/2 cup.
• Ghee - 1 tablespoon.
• Lemon juice - 1 tablespoon.
• Salt - to taste.
• Mustard seeds - 1 tablespoon.
• Turmeric powder - 1 tea spoon.
• Hing / asafoetida - pinch.
• Coconut (freshly grated) - 3 tablespoon.
• Red chilies - 5 number.
  • Wash and soak the channa dal in water for 3 to 4 hours. Drain the water and keep aside.
  • In the mixie jar, add red chilies, onions, ginger, curry leaves, pepper corns, salt, channa dal, a pinch of cooking soda and grind to a coarse paste.
  • Remove the mixture into a bowl and add little ghee and lime juice and mix well.
  • Then make them to small dumplings and steam cook for about 10 minutes. Keep aside.

For tempering:

  • Heat ghee in a pan, add mustard seeds, dry red chilies, turmeric powder, hing, curry leaves, grated coconut, salt, lemon juice, chopped coriander leaves, sugar, saute it.
  • At last, add steamed dumplings in it and toss it well.

Delicious Steamed Masala Vada is now ready to serve.

Cooking with images


Steamed Masala Vada 

Masala Vada is a popular tea time snack. Everyone loves masala vada but we are all concerned about the amount of oil in these delicious snacks. Our ever-expanding waistlines started telling us that we need to look for healthy alternatives to this deep-fried delight, now our cooking themes have been switched over to “marathon with zero oil cooking”, then you must try these healthy, protein packed steamed mixed dals masala vadas. These masala vadas served with a spicy chutney or a simple chili sauce tastes simply fabulous. Again, this vadas are oil free and don't even have a single drop of oil. We can re-steam the leftovers and enjoy it the next day. This steamed vada are lightly sauté in a sizzling tadka to give that extra zest and bliss to the dish. Steamed masala vada is an absolute healthy and nutritious snack which is also stomach filling and refreshes your palate with its soothing and delectable taste. 

Vada is a common term for many different types of savoury fried snacks from India. According to K. T. Achaya, Vada was popular among ancient Tamils during 100 BCE-300 CE.  Different types of vadas can be described variously as fritters, doughnuts, or dumplings. The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of West India). Vadas may be made from legumes, sago or potatoes. Commonly used legumes include pigeon pea, chickpea (chana), vigna mungo (urad) and mung. Vegetables and other ingredients are added to improve taste and nutritive value. For legume-based vadas, the legumes (dal) are soaked with water, and then ground to a batter. The batter is then seasoned with other ingredients, such as cumin seeds, onion, curry leaves, salt, chillies and/or black pepper grains. Often ginger and baking soda are added to the seasoning in shops to increase the fluffy texture and improve fermentation for large batches. The mixture is then shaped and deep-fried, resulting in vadas with a crispy skin and fluffy centre. Vadas are often eaten as snacks or as an accompaniment to another dish. In restaurants, they can be ordered as an à la carte item, but are not the main course. They are preferably eaten freshly fried, while still hot and crunchy. Here are some of vada varieties, Suji Vada, Ragi Vada, Masala Vada, Dahi Vada, Medu Vada, Sabudana Vada, Sorakaaya Vada, Coriander Vada, Ullundhu Vadai, Bread Vada, Ulligarellu Onion Vada, Ridge Gourd Vada, Crack Wheat Bread Spinach Vada, Thanjavur Thair Vada, Makka Ka Chi Vada, Masala Vada Style Falafel, Maddur Vada, Vada Adai, Crack Wheat Bread Spinach Vada, Soya Dahi Wada, Kumbdi Vade, Jaggery Vada, Mirchi Vada, Brinjal-eggplant-curd-vada, Moong Dal Cabbage Vada, Aloo Dahi Vada ,Crunchy Vada, Oats Bottle Gourd Vada, Three Mixed Dal Vada, Field Bean Wada, Maddur Vada, Horse Gram And Dill Leaves Vada, Maramaral Vadalu, Vada Adai, Amaranthus And Chana Dal Wada, Thanjavur Thair Vada, Ginger And Pepper Chitrannam With Sago Vada, Malvani Vade-kombdi Vade, Corn Moong Dal Dahi Vada, Black Wada Sandwich, Corn Vada Sago Sweet, Poha Oats Vada, Popcorn Vada. They are served with a variety of dips including sambar, watery or dry chutneys and curd. 

Chana dal is also known as bengal gram. These lentils have a sweet and nutty taste. Chana dal comes from black chickpeas. They are split and the outer cover is removed. It is eaten in almost all the regions across India. Different regions have different delicacies made of chana dal. Chana dal is highly nutritious, has a rich flavour and aroma, is amazingly delicious and gets easily digested. When combined with rice and roti, it provides the essential amino acids for complete protein dosage of the body. Whether you roast and powder it to make sattu or grind it in the raw form to make besan, chana dal tastes amazing in any of these forms making us healthy every day. Chana dal serves us with varied variety of delicacies, ranging from starters to deserts. Here are some of the delicacies that are worth trying, Tindora And Chana Masala, Chana Dal Paratha, Achari Chana Pulao, Capsicum Lauki And Chana Dal Curry, Amaranthus And Chana Dal Wada, Thokkudu Laddu, Mushrooms Chickpea Curry Dhingri Chole,Chana Dal Coconut Payasam, Turai Chana Dal, Dry Chana Dal Fry, Chana Dal Salad, Bengali Cholar Dal, Harabara Channa Soup, Kandha Vadi, Channa Sheerala Konkani, Chana Poda, Masala Chanadal, Chana Dal and Brinjal Curry, Snake Gourd Chana Dal Curry, Capsicum Channa Dal Subzi, Gongura Chana Dal Lauki Rice,Bottle Gourd Chicken Chana Dal Kofta Curry, Chana Dal Cabbage Paratha, Gongura Chana Dal Lauki Rice, Poppy Seeds And Chana Dal Powder, Chow Chow Channa Dal Poriyal, Egg Plant And Chana Dal, ChutneyBengal Gram Sweet, Cucumber And Bengal Gram,  ChutneySoya Granules And Chana Dal Samosa, Sorrel Leaves Chana Dal Amaranthus And Chana Dal Wada, Steamed Coconut Chana Dal Pie, Chana Dal Sago Semiya Payasam, Chapati Chana Sweet, Chana Dal Curry, Chana-dal Dhokla, Coconut And Chanadal Curry, Chana Dal Paratha, Chana Dal Paratha, Sanagapappu Payasam, Chana Dal Pulao, Chana Dal Halwa, Palak Chana Dal.

Preparation Tips:

  • If batter is very watery, the vadas get soggy, if the batter is very firm, the vadas turn out hard. Before steaming the batter, make sure the consistency of the batter is that of idly batter.

Health Tips: 

  • Chickpeas are known to be an effective natural aid for weight loss due to their high fibre content
  • Bengal gram is an excellent source of the trace mineral manganese, in addition to other health essential nutrients like thiamine, magnesium and phosphorus. Manganese acts as an essential cofactor that plays a vital role in energy production andenhancing your overall immunity.
  • The fact that chickpeas have low glycemic index (GI) makes this legume good for
  • Chickpeas are a great source of phytonutrients namely phyto-oestrogens (plant hormones) and saponins (anti-oxidants). This legume lowers your risk ofbreast cancer and protects against osteoporosis by maintaining blood levels of the oestrogen hormone.
  • Chickpeas are an excellent dietary source of iron that helps in fulfilling your body’s requirement for this mineral and thus, prevent anemia.
  • Chickpeas are found tolower your blood pressure by reversing the changes that occur in the blood vessels of people suffering from hypertension.
  • The high fibre content in chickpeas helps in promoting a healthy digestive system and intestine by lowering the risk of digestive disorders.
  • It is found that regular intake of black gram exerts a positive effect on your heart and protects from a wide range of cardiac complications.

At vahrehvah we have wide range of snacks and appetizers from steamed to oven baked and many are quick and easy snack ideas that you can churn to quick growing appetite of your children or to refresh your tired loved one and cater to your guests.


Comments & Reviews


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Recent comments

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Smitee Oberoi Posted on Tue Aug 06 2013

Thanks Uncle. I will ask my Mum to prepare it for me :)

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Smitee Oberoi Posted on Tue Aug 06 2013

Can you also teach how to make baked or steamed medu vada? Thanks

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Neththra'sVision Posted on Tue Aug 06 2013

Nice garnish and a different kind of masala vada, I like it a lot since it wasn't deep fried! Thank you so much chef Sanjay Thumma!

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nursefuzzywuzzy Posted on Tue Aug 06 2013

Seriously youtube needs a smell and taste feature!

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drjyothianand Posted on Tue Aug 06 2013

Very nice recipe ESP bcoz it's steamed n so more healthy:) another nice thing I noticed was the written recipe in the video info. That's grt to follow;) thx vah chef !

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vanita C Posted on Tue Aug 06 2013

Thank u thanku thank uuuuuuuuuuuuuu

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Jacqueline S Posted on Tue Aug 06 2013

THANK YOU chef for the written recipe in the video info!!!

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Sucheta Dikshit Posted on Tue Aug 06 2013

Wow! U can add finely chopped coriander (1-2 cups) and you can make coriander vadas - "Kothimbir vadi"!

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Evelyn Samuel Posted on Tue Aug 06 2013

Can convert this into vada curry tamilnadu spl

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sema rai Posted on Tue Aug 06 2013

wow good looking dish

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Reka901 Posted on Tue Aug 06 2013

U r best chef!

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uditalahoti Posted on Tue Aug 06 2013

Hi VahChef, I really like all your videos. These days people like to eat more of healthy food, can you please do more videos like the one above. Thanks a lot.

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