Masala Vada (Spiced Lentil Fritters)

Crispy and flavorful lentil fritters, perfect as a tea-time snack or appetizer.

Prep Time

20 minutes

Total Time

50 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.65/serving

Season:

Meal Type:

Cuisine:

Dietary:

Ingredients

Servings

1cupChana Dal (Split Chickpea Lentils)(Soaked in water for at least 4 hours, preferably overnight.)

£0.40

0.3cupToor Dal (Split Pigeon Pea Lentils)(Soaked along with Chana Dal.)

£0.15

1mediumOnion(Finely chopped.)

£0.30

2Green Chilies(Finely chopped (adjust to taste).)

£0.20

1inchGinger(Grated.)

£0.25

10Curry Leaves(Finely chopped.)

£0.35

0.3cupCilantro (Coriander Leaves)(Finely chopped.)

£0.30

1teaspoonFennel Seeds (Saunf)

£0.05

0.3teaspoonAsafoetida (Hing)(Optional, but adds a distinct flavor.)

£0.10

to tasteSalt

£0.01

for deep fryingOil(Vegetable or canola oil works well.)

£0.50

Total Cost

£2.61

£0.65 per serving

Instructions

1.
Drain the soaked chana dal and toor dal completely.
2.
Grind the lentils coarsely in a grinder or food processor. Do not add any water. The mixture should be thick and grainy.
3.
Transfer the ground lentil mixture to a mixing bowl.
4.
Add the chopped onion, green chilies, ginger, curry leaves, cilantro, fennel seeds, asafoetida (if using), and salt to the bowl.
5.
Mix all the ingredients well with your hands. The mixture should bind together when you try to form a small ball.
6.
Heat oil in a deep frying pan or kadai over medium heat. The oil should be hot enough for deep frying (around 350°F or 175°C).
7.
Wet your hands slightly to prevent the mixture from sticking.
8.
Take a small portion of the lentil mixture and gently flatten it into a small disc (about 2 inches in diameter).
9.
Carefully slide the vada into the hot oil. Do not overcrowd the pan; fry in batches.
10.
Fry the vada until golden brown and crispy on both sides, flipping occasionally. This usually takes about 4-5 minutes per batch.
11.
Remove the fried vada with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
12.
Serve hot with coconut chutney, mint chutney, or tomato ketchup.

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My Notes

Nutrition Information

Nutrition per serving (150g)

450 kcal / 1883 kJ

Carbs

45g

17% of RDA

Fat

25g

36% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

5 g

6% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Do not add water while grinding the lentils. A coarse, dry mixture is essential for crispy vada.

If the mixture is too dry, add a tablespoon of rice flour or besan (gram flour) to bind it.

Ensure the oil is hot enough before frying, otherwise the vada will absorb too much oil.

Adjust the amount of green chilies to your spice preference.

You can add other vegetables like chopped carrots or spinach for added nutrition and flavor.

Cooking Equipment

Mixing Bowl

Grinder/Food Processor

Deep Frying Pan/Kadai

Slotted Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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