Masala Vadai | Lentils Fritters

November 27, 2020

Masala vadai is made of lentils, onion, chilli and spice.



What is Masala Vadai?

Masala Vadai is a delicious deep fried snack made of lentils and spice.
It is crispy on the outside and soft on the inside, originate from south India.

Masala Vadai is also known as Masalodeh amongst the Malays.
Indian migrants brought along this wonderful snack, introduced to the locals, and soon became one of our favourite kuih.

Needless to say, Masalodeh or Masala vadai is one of my favourite Malaysian kuih!

 Masala vadai

How To Make Masala Vadai?

Printable ingredients and details on how to cook masala vadai can be found in the recipe card below.
 Yellow lentils

1. Yellow lentils
HERO ingredient in making masala vadai.
You must soak lentils at least for 4 hours, or preferably overnight. 
Process in food processor till fine and mushy.
DO NOT ADD WATER to the food processor!!!

  banana shallots

2. Shallots
Some may prefer not to add shallots but I love my masala vadai with some shallots.
They add some sweetness to the fritters.

 chilli powder
serbuk kunyit
Mix all ingredients to make masala vadai

3. Some spices, curry leaves and chilli
A MUST in my Indian cooking.
The flavours are delicious combined.

 Uncooked lentil fritters

4. Roll and shaped

 fried paruppu vadai

5. Fry till golden brown 

How does Masala vadai taste like?

Masala vadai is definitely spicy, and if you like lentils, then you will love masala vadai!

Once fried and fresh out from frying pan, these delicious golden fried lentil fritters are crisp on the outside and soft on the inside.

Be extra careful!!! Don't burn your lips.

 Crisp and tasty yellow lentil fritters

Can I baked masala vadai instead of frying?

Unfortunately, no. 
Sorry :(

How long can I keep these Masala Vadai for?

Its best eaten on the day.

Keep any left over in an air tight container.

Please note that these fritters do not stay crisp after 12 hours. 

Other Malaysian Savoury bites that you wish to try!

 Delicious masala vadai

Video on How To Make Masala Vadai

Masala Vadai

Masala Vadai
Yield: 20 pieces
Author: Lisa Ho
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Masala vadai is made of lentils, onion, chilli and spice. Deep fried snack, crispy on the outside and soft on the inside, originate from south India.


  • 1 1/2 cups yellow lentils (soak overnight and it will expand to 3 cups) 3 shallots (about 90g)
  • 1 dried chilli
  • 2 stalk curry leaves
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder (optional)
  • 1 teaspoon cumin seeds


  1. Wash and soak lentils overnight.
  2. Drain off the water and place lentils in food processor and process till fine.
  3. Transfer to mixing bowl.
  4. Add the rest of the ingredients. 
  5. Mix well.
  6. Divide them into 18 or 20 pieces (no specific size required)
  7. Roll into a ball and flatten masala vadai
  8. Heat oil in frying pan.
  9. Deep fry each of the fritters until golden brown.
  10. Serve immediately.


  1. Lentils will double in size when soak overnight.
  2. Do not add water when processing lentils in food processor.
  3. Add enough water to frying pan that masala vadai are submerged to cook evenly.

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 Masala vadai is made of lentils, onion, chilli and spice.  Deep fried snack, crispy on the outside and soft on the inside, originate from south India.

What I wrote back in 2010 (27th March)

I am in the 'Fritters' mood again.... 
Lentils fritters or locally known as Masalode(where I came from) or Vadey ... is a wonderful 'savoury' snack for anytime of the day (for me and the kiddos). It has a nice crunch on the outside and soft on the inside... 
And it is easy to make as long as you have lentils in the larder.... add a bit of spice... and voila... you have masalode on a platter.... 


  1. Hi ..

    You makan masalode cicah dgn cili sauce ke? I remember my Mak taught us to eat it with cili hijau n kucai. Eat them raw.

  2. somuffins
    No ...I have not tried eating masalode with chilli sauce...this is interesting... :)