Masala Vada Calories: Less Oil and More Oil

By NYUS Inc. · Published 5 November 2026

The figures on this page are built from IFCT 2017 Table 1 rows and, where Table 1 has no row, USDA FoodData Central SR Legacy records. No primary table has a masala vada record: IFCT 2017, the Indian Food Composition Tables from ICMR-NIN, prints raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli), has a Bengal gram dal row (B001, the chana dal) and onion, green chilli, ginger and curry leaf rows, and has no masala vada, no fried dish and no cooking oil row, and USDA FoodData Central SR Legacy has no masala vada record. So this page does not quote a number. It works one plate out line by line: the chana dal, onion, green chilli, ginger and curry leaves from named IFCT rows from named rows and the oil from a USDA record, with weights that are our assumptions and the oil shown apart so you can see what it adds, once with 15 g of oil and once with 30 g. They are estimates, shown so you can change the weights to match your pan. For a fritter of urad dal see our medu vada guide and mysore bonda guide, for a potato bonda our aloo bonda guide, for the pakoras by type our pakora guide, and for the spoon values our ghee, oil and sugar guide.

The short answer

By our working, one plate of masala vada with a little oil (100 g dry Bengal gram dal (chana dal), 30 g onion, 4 g green chilli, 3 g ginger and 2 g curry leaves and 15 g of peanut oil (about 3.3 teaspoons)) is about 480.7 kcal and 22.4 g protein, and one plate with more oil (100 g dry Bengal gram dal (chana dal), 30 g onion, 4 g green chilli, 3 g ginger and 2 g curry leaves and 30 g of peanut oil (about 2.2 tablespoons)) is about 613.3 kcal and 22.4 g protein. Scaling the chana dal from 80 to 120 g (every other ingredient scaled with it) and the oil from 10 to 20 g the less oil plate runs 366.9 to 594.5 kcal, and with 25 to 40 g of oil the more oil plate runs 499.5 to 771.3 kcal. These are estimates from the weights below, not measured values, not from a masala vada record and not a shop or restaurant figure. Our reading: the parts of the less oil main case rank the chana dal 329.1 kcal, the oil 132.6 kcal, the onion, green chilli, ginger and curry leaves 19.0 kcal; the parts of the more oil main case rank the chana dal 329.1 kcal, the oil 265.2 kcal, the onion, green chilli, ginger and curry leaves 19.0 kcal; and the more oil plate is 132.6 kcal above the other because only the oil differs.

Table rows used, per 100 g

IFCT 2017 Table 1 prints, per 100 g edible portion, water, protein, ash, total fat, total dietary fibre, insoluble and soluble fibre, carbohydrate and energy in kJ. We read these 5 rows from the PDF text on 5 November 2026, as the mean of the regions shown (PDF pages in the Sources); the kcal is ours (kJ divided by 4.184, to 0.1). IFCT prints no portion weights; every row here is raw, so we count raw weight, and the water the dal is soaked and ground with and the weight the vadas gain or lose in frying are not printed in any table; the dal is counted dry, as IFCT lists it.

The oil: USDA SR Legacy, per 100 g

IFCT 2017 Table 1 has no cooking oil row, so the oil comes from USDA FoodData Central SR Legacy; it is a US record (peanut oil). Energy is USDA's kcal with the kJ beside it; water, protein, total fat and carbohydrate (by difference) are in g, then fibre (g), total sugars (g) and sodium (mg), all per 100 g.

The data-type label on each USDA field, as the record shows it

USDA's record page shows a data-type label beside some fields and none beside others. This table copies what the record shows, read field by field from the nutrient table of the record page; "no label shown" means the record prints no label there, and "not printed" means the record has no row for that field. We do not interpret the labels beyond printing them. IFCT 2017 prints no such labels.

The household portions USDA prints for the USDA records

These are the entries in the records' Measures lists, as printed; the other entry is 100 g. This page counts the oil in grams and takes 1 teaspoon as 4.5 g and 1 tablespoon as 13.5 g, the oil record's own measures. The kcal in the last column is ours: the printed kcal per 100 g times the grams, divided by 100, shown to 0.1.

The portion sums: 171410 1 tbsp (13.5 g): 884 × 13.5 / 100 = 119.34, so 119.3 kcal; 171410 1 cup (216 g): 884 × 216 / 100 = 1909.44, so 1909.4 kcal; 171410 1 tsp (4.5 g): 884 × 4.5 / 100 = 39.78, so 39.8 kcal. By the same arithmetic 5 g of oil is 44.2 kcal and 10 g 88.4 kcal.

Worked example 1: masala vada with a little oil

Every weight here is our assumption for one plate, counted raw: dry chana dal (100 g) soaked and coarsely ground, mixed with chopped onion (30 g), green chilli (4 g), ginger (3 g) and curry leaves (2 g) and fried in flat rounds in hot oil, counted as one plate from the dry and raw weights (our assumptions: about 8 small vadas); the oil is the oil the vadas take up in frying, an amount we assume, not the oil put in the pan. Each IFCT line is the kJ divided by 4.184, times the grams, divided by 100, to 0.1 kcal; each USDA line is the printed kcal per 100 g times the grams, divided by 100; protein is the table's protein per 100 g times the grams, divided by 100. Salt and spice powders are not counted.

The grid varies the raw chana dal per plate (80, 100, 120 g, with every other ingredient scaled by the same factor and rounded to 0.1 g) and the oil (10, 15, 20 g); the weights in the table above are the 100 g main case.

Worked example 2: masala vada with more oil

Same method and the same 100 g dry Bengal gram dal (chana dal), 30 g onion, 4 g green chilli, 3 g ginger and 2 g curry leaves; the 15 g of oil becomes 30 g. This is our assumed recipe, not a measured plate.

The grid varies the raw chana dal per plate (80, 100, 120 g, with every other ingredient scaled by the same factor and rounded to 0.1 g) and the oil (25, 30, 40 g); the weights in the table above are the 100 g main case.

The two main cases side by side

These are the single examples used in the short answer; each follows from the tables above and from the weights in the cell.

What stands out in the numbers

• Less oil, part by part: the chana dal 329.1 kcal, the oil 132.6 kcal, the onion, green chilli, ginger and curry leaves 19.0 kcal. Dry Bengal gram dal is 329.1 kcal per 100 g (IFCT B001), raw onion 48.0 kcal per 100 g (IFCT G017) and the oil 884 kcal per 100 g (USDA 171410).
• More oil, part by part: the chana dal 329.1 kcal, the oil 265.2 kcal, the onion, green chilli, ginger and curry leaves 19.0 kcal; against the less oil plate the oil is 132.6 kcal higher, and that is the whole difference between the plates.
• Size against oil: on the less oil plate the chana dal weight (80 to 120 g) moves it more than the oil (10 to 20 g): 139.2 kcal against 88.4 kcal; on the more oil plate the chana dal weight (80 to 120 g) moves it more than the oil (25 to 40 g): 139.2 kcal against 132.6 kcal. Each 5 g of oil is 44.2 kcal.
• Protein: about 22.4 g in either plate (the oil adds none).
• These are estimates: no masala vada record exists, the weights are ours, and a different weight of any ingredient in the tables above will change them.

Why these are estimates, not your masala vada

• No record exists for the dish. IFCT 2017 prints raw foods and no cooked dish, and the USDA SR Legacy searches found no masala vada record (0 results for masala vada, 0 results for vada). There is no SR Legacy vada record at all (0 results for each); the dal and the other ingredients are counted from IFCT rows.
• The weights are assumptions. No table prints how much of each ingredient or of the oil a plate takes; ours are stated so you can replace them.
• Raw weights. No table prints the weight of the masala vada after cooking, so the page counts raw weight and cannot give a per 100 g or per plate figure.
• Only the oil in the pan is counted. Oil used any other way, or left in the pan, is not counted unless it is in the oil weight.
• US data. The oil row is a US record; IFCT Table 1 has no oil row.
• Labels are printed, not judged. Calculated and Assumed zero are USDA's words on the record; we print them and draw no conclusion from them.

How to log it so the numbers hold

• Log it by parts. Weigh the raw ingredients once for your usual pan, and log the oil by its own weight (weight × figure ÷ 100); our ghee, oil and sugar guide has the spoon values.
• Say how much oil. It is an input this page cannot know; 5 g of oil is 44.2 kcal.
• Say how the pan was divided. The page gives one plate from raw weights; divide the pan's total by the portions you actually made.
• Say what else went in. Anything not in the listed ingredients is not counted.

Where NYUS fits (our app)

We make NYUS, so read this as ours. NYUS is an AI fitness and nutrition coach in early access on Android, with no ads and no data selling. You log foods yourself by searching 8,900+ Indian and global foods or by barcode, and a weekly check-in adjusts your calories, macros and step goal once enough is logged. Barcode coverage of Indian packaged foods is not complete, so search by name when a scan finds nothing.

What this page leaves out

• A measured calorie figure for masala vada as a dish: no primary record prints one, so every figure here is an estimate from stated weights.
• A calorie target, and any claim about what the ingredients or the oil do to your body: we have not looked up any for any person, so we give none. If you have a medical condition or are pregnant, ask your doctor or dietitian.
• Other versions and add-ins, such as fennel or coriander in the mix, a version with a little rice flour, a version with soaked toor or moong dal, an air-fried or paniyaram-pan version and a street-stall or restaurant plate: not counted here; log them from their own rows (a medu vada plate from urad dal in our medu vada guide, a mysore bonda in our mysore bonda guide, a potato bonda in our aloo bonda guide).
• Other fats: ghee, butter and other oils were not looked up for this page.
• Shop, restaurant and packaged masala vada: no table prints a weight or oil use, so we give no such figure; read the pack for packaged ones.
• Per 100 g and per plate figures: no table prints a cooked weight, so none is given here.
• Nutrients beyond energy, water, protein, fat, carbohydrate, fibre, total sugars and sodium: not covered here.

Sources

• ICMR-NIN, Indian Food Composition Tables 2017 (IFCT 2017), Table 1, per 100 g edible portion, mean of the regions shown (read from the PDF text 5 November 2026): B001 Bengal gram, dal (6 regions, 1377 kJ, PDF p. 42); G017 Onion, big (6 regions, 201 kJ, PDF p. 54); G008 Chillies, green - all varieties (6 regions, 177 kJ, PDF p. 53); G014 Ginger, fresh (6 regions, 230 kJ, PDF p. 54); G010 Curry leaves (6 regions, 266 kJ, PDF p. 54). IFCT 2017 prints raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli), has a Bengal gram dal row (B001, the chana dal) and onion, green chilli, ginger and curry leaf rows, and has no masala vada, no fried dish and no cooking oil row (PDF text searched on 5 Nov for masala vada, vada, vadai and fritter (0 matches each) and for paruppu (15 matches, all local-name index entries for dals, no dish); the rows used are B001 Bengal gram dal (PDF p. 42), G017 big onion (p. 54), G008 green chilli (p. 53), G014 fresh ginger (p. 54) and G010 curry leaves (p. 54)).
• USDA FoodData Central, SR Legacy 171410 (Oil, peanut, salad or cooking): Energy 884 kcal (3699 kJ), protein 0 g, total fat 100 g, carbohydrate by difference 0 g, fibre 0 g, total sugars 0 g, sodium 0 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference no label shown, total sugars Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat); portions used: 1 tbsp (13.5 g); 1 cup (216 g); 1 tsp (4.5 g) (read 5 November 2026).
• USDA FoodData Central, SR Legacy searches run on 5 November 2026 (control 'roll dinner' 11 results): masala vada 0 results, vada 0 results.
• nyus.in, the NYUS landing page, read on 5 November 2026 for the app statements in the NYUS section and the CTA.

The ingredient weights, the scaling, the kJ to kcal conversions, the line values, the sums, the grids, the portion kcal, the rounding, the comparisons and every sentence starting "Our reading" are NYUS's own assumptions, arithmetic or opinion, not from USDA or IFCT. The totals add the rounded line values, so a total can differ from the unrounded sum by a rounding step. The IFCT values are the means printed in IFCT 2017 Table 1; the USDA values, data-type labels and Measures-list portions are exactly as shown on the USDA record page. The names in the first column are the tables' own names.

Frequently asked questions