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Senagapappu vada (సెనగపప్పు వడ, செனகபப்பு வாடா, चना दल के वडे)


Senagapappu vada (సెనగపప్పు వడ, செனகபப்பு வாடா, चना दल के वडे) This is a traditional favorite made in many regions of India.They are also called as masala vada.

Regional Dish : Andhra Pradesh; Tamilnadu;  South India.

Cuisine Style : Andra Pradesh|Cooking Time  30 minutes| Take with any chutney or sauce or as such | Type  Snacks| Shelf Life 1day | Quantity: 4 Servings.

Appx.Nutritional values: calculated for 1 serving ( 2nos)

Calories (220 K cal), Carbohydrates (20 g), Protein (14 g), Fat (13 g).


  • Chana dal  2 cups
  • Besan  2 to 3 tbs
  • Onions (chopped) 1/2 cup
  • Cilantro and curry leaves 1/2 cup
  • Green chillis (chopped) 4
  • Salt
  • coriander powder 1tbs
  • Cumin powder 1 tbs
  • Dry red chiilis 3 to 4
  • Oil for deep frying



  1. Soak Chana dal for 5 to 6 hours.
  2. Make a fine powder of cumin seeds, red chiilis, coriander seeds.
  3. In a food processer grind chanadal to a course wet paste (do not add any water while grinding.
  4. Mix chanadal paste, cumin  , corinader , red chili powder , chopped onions, cilantro,curry leaves , green chillis and besan.
  5. Adjust salt.
  6. Make patties of desired size , but usually they r made small
  7. Heat oil and fry on a medium low flame until golden, drain on a paper towel.
  8. Serve hot with ketchup.


Other variants/ Cuisine Style: 1. Masala Vada,

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