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Honagone soppu (Sessile joyweed) masala vada

Honagone soppu (Sessile joyweed) masala vada recipe, a South Indian delicacy. Easy to make deep fried snacks made of chana dal, honagonne soppu. This is a glutenfree, dairyfree street food recipe. These masala vada are perfectly crispy and served hot with a cup of coffee or tea.
Prep Time10 mins
Cook Time3 hrs 45 mins
Total Time3 hrs 55 mins
Course: Snack
Cuisine: karnataka, South India
Keyword: dairy free, Dal, deep fried, Glutenfree, Karnataka, snacks, South Indian, Vegan
Servings: 20 masala vada
Author: Pavithra M Adiga


  • Mixer grinder


  • Chana dal / split bengal gram / kadale bele – 1 cup (soaked in 2 to 3 cups water)
  • Onion (chopped) – ¼ cup
  • Fresh coconut (grated) – 4 tbsp
  • Curry leaves – 10 nos.
  • Ginger grated – 1 tsp
  • Carom seeds or om kalugalu or ajwain – ½ tsp
  • Green chilies – 5 nos.
  • Honagone soppu (chopped) – ½ cup
  • Salt as per taste
  • Rice flour – 2 tbsp
  • Water as required
  • Refined oil for deep frying


  • Soak split bengal gram or chana dal in water for 3 hours. Drain water and keep these chana dal aside for further use.
  • Take a mixer jar and add half the soaked chana dal. Next add chopped onion, grated coconut, curry leaves, grated ginger, carom seeds, green chilies.
  • Churn this mixture into coarse texture. Now add the remaining soaked chana dal, salt and honagone soppu. Grind this into coarse mixture.
  • Take this mixture in a mixing bowl, add rice flour and mix well. Next step is to make equal sized balls.
  • Flatten these balls on your palm or a parchment paper. Flatten all the vadas and keep them ready.
  • Make sure not to flatten them very thin. In the mean while heat oil sufficient for frying 3 to 4 dal vadas.
  • Slowly drop the flattened vadas into the hot oil. Let the oil be at medium heat. If the oil is very hot, the outer layer of vada turns dark and inside remains uncooked. So make sure the oil is at right temperature.
  • Add only two or three vadas and do not over crowd while frying. Deep fry them until the vadas are golden in colour.
  • Keep them on kitchen tissue paper to remove excess oil. They are incredibly delicious and make a great pair with coffee or tea.




Adjust salt and green chilies as per taste.
Deep fry the honagone soppu masala vadas on medium heat to get perfect texture.
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