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Suji Masala Vada recipe
Prep Time
20min
Cook Time
30min
Total Time
50min

The Suji Masala Vada recipe holds a special place in my heart as it is one of my mom's favourite snacks. Growing up, I wasn’t a fan of capsicum, but when she made these vadas, I instantly loved them. Over time, they became one of my favourite snacks too. Recently,...

Ingredients

4 Servings
(1 serving = 2-3 vadas)
  • 1cup
    Suji (semolina)
  • 1/2cup
    Capsicum (red/green/yellow), finely chopped
  • 1piece
    Carrot, grated
  • 1cup
    Cornflakes, coarsely ground (for coating)
  • 2tbsp
    Oil (for tempering)
  • 1tsp
    Black Mustard Seeds
  • 1sprig
    Curry leaves, finely chopped
  • Oil for frying
  • 1 1/2cup
    Water
  • 1tsp
    Salt (to taste)
  • 1tsp
    Chilli Flakes
  • 2piece
    Green Chillies, finely chopped
  • 1tsp
    Garam Masala Powder
  • 1tbsp
    Lemon Juice
  • 1tsp
    Butter (optional, for flavour)
  • 2tbsp
    Fresh Coriander, finely chopped

How to make Suji Masala Vada

Prepare the Dough

  1. Finely chop the capsicum (red, green, yellow) and grate the carrot.

  2. Finely chop the curry leaves and green chillies.

  3. In a pan, heat 2 tbsp oil. Add black mustard seeds and let them splutter.

  4. Add the chopped curry leaves and sauté for a few seconds.

  5. Add the finely chopped capsicum and grated carrot to the pan. Sauté for 1-2 minutes until slightly softened.

  6. Add water to the pan along with salt, chilli flakes, chopped green chillies, garam masala powder, lemon juice, and butter (if using). Bring the mixture to a boil.

  7. Add the suji (semolina) and fresh coriander to the boiling mixture. Stir continuously to prevent lumps until the mixture thickens and forms a dough.

    Step 1.1: Add the suji (semolina) and fresh coriander to the boiling mixture
  8. Remove the pan from heat and let the dough cool slightly. Once cool enough to handle, knead it to smooth dough.

    Step 1.1: Remove the pan from heat and let the dough cool slightly
    Step 1.2: Remove the pan from heat and let the dough cool slightly

Form the Vadas

  1. Shape small portions of the dough into balls, flattening each ball slightly to form vadas. Ensure they are not too big or too small.

  2. Coat each vada with coarsely ground cornflakes, pressing slightly to ensure the cornflakes stick. Place the coated vadas in the refrigerator to firm up for about 15-20 minutes.

    Step 2.1: Coat each vada with coarsely ground cornflakes, pressing slightly to ensure the cornflakes stick
    Step 2.2: Coat each vada with coarsely ground cornflakes, pressing slightly to ensure the cornflakes stick
  3. Heat oil in a deep frying pan over medium-high heat.

  4. Once the oil is hot, carefully slide the suji vadas into the oil. Deep fry them in batches until they are golden brown and crispy.

    Step 2.1: Once the oil is hot, carefully slide the suji vadas into the oil
  5. Remove the vadas from the oil and drain them on paper towels to remove excess oil.

  6. Serve the hot Suji Masala Vadas with chutney of your choice, such as green coriander chutney, tamarind chutney, coconut chutney or your favorite dipping sauce.

Tips & Tricks

  1. Suji Masala Vada is best enjoyed hot and crispy, straight out of the pan.

  2. For additional flavor, add finely chopped onions or ginger to the dough mixture.

  3. Add different vegetables like peas, spinach, or grated beetroot for added nutrition and vibrant colour.

  4. Add cumin seeds or asafoetida for a different flavour profile.

  5. Knead the suji dough until smooth to help the vadas hold their shape during frying.

  6. Maintain the oil temperature. If the oil is too hot, the vadas will brown too quickly on the outside while remaining raw inside; if it is too cold, they will absorb excess oil.

  7. Fry the vadas in batches to avoid overcrowding the pan. This ensures even frying and consistent temperature.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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