Masala vada
Also known as: Masala Vada
Deep-fried savory fritters made from spiced lentil batter, popular as a South Indian snack or breakfast item.
Nutrition per 100g
Nutrient Breakdown
Key Nutrients(14)
% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.
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Common questions about Masala vada
How many calories are in 1 vada of Masala vada?
1 vada (270 g) of Masala vada has about 2230 kcal, based on 826 kcal per 100 g.
How much protein is in Masala vada?
Masala vada provides about 1.7 g of protein per 100 g.
How much sugar does Masala vada contain?
Masala vada has about 0.2 g of total sugars per 100 g.
Is Masala Vada suitable for vegetarians and vegans?
Yes, Masala Vada is suitable for vegans as it contains no animal products.
What is Masala Vada typically made from?
Masala Vada is made primarily from soaked and ground black gram dal (urad dal) with added spices and onions, which is then deep-fried.
How should Masala Vada be stored?
Masala Vada is best consumed fresh but can be stored in an airtight container at room temperature for up to one day or refrigerated for 1-2 days before reheating.
About Masala vada
Masala Vada is a traditional South Indian snack made primarily from chana dal or toor dal that is soaked, coarsely ground, mixed with spices and herbs, then deep-fried to a golden crisp. It is commonly served with chutneys or sambar during breakfast or tea time.
These vadas are protein-rich due to lentil content and provide an energy-dense snack because of deep-frying in oil. They typically contain moderate carbohydrates and dietary fiber, with sodium levels contributed by added salt and seasoning.
- Popular as a street food and home snack throughout South India
- Contains no animal products, making it suitable for vegetarians
- Can be high in fat from deep frying, so consumption in moderation is advised
- Contains natural B vitamins and minerals from lentils and spices
Values per 100g edible portion.
Nutrition data is for reference only. Values may vary by preparation method, brand, and region. Full disclaimer
Contains data from Indian Nutrient Databank (INDB), University of Edinburgh, licensed under CC BY 4.0, modified for presentation.
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