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Spinach Masala Vada

Masala vada is one of the popular Andhra street foods. This Masala vada/Parappu vadai can be taken as a starters and as well as in tea time evening snacks.

This is slightly modified version of  basic Masala Vada. 


  • Chana dal – 1 cup
  • Mung dal – 1/2 cup
  • Chopped spinach leaves – 1/2 cup
  • Chopped green chillies – 3
  • Chopped ginger – 1 tbsp
  • Chopped onion – 1 medium size
  • Chopped cilantro – 2 tsbp
  • Chopped curry leaves – 1tbsp
  • Salt to taste
  • Cinnamon powder – 1 tsp
  • Chaat masala powder – 2 tsp
  • Oil for deep frying

How to Prepare Masala Vada/Vadai:

Soak Chana and Mung dal in water for 5 to 6 hours.

  1. Wash the soaked dal and drain in colander.
  2. Ground the the mix into coarse paste. Do not add water while blending. Best option for blending is using Grinder/ Food processor.
  3. Take the paste into a mixing bowl and add chopped onions, chillies, ginger, curry leaves, cilantro, salt, cinnamon powder, chaat masala powder to the paste and mix well.
  4. Boil some oil in a frying pan for deep fry.
  5.  Make patties with the paste and drop into medium hot oil.
  6. Fry the patties on both sides till golden brown colour and transfer them onto a tissue to remove excess oil.
  7. Hot Spinach masala vada is ready to taste

    spinach masala vadalu is ready to taste

    spinach masala vadalu is ready to taste


  • Spinach and mung dal are optional.
  • You can replace spinach with Methi (Fenugreek) leaves also.

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