Nut-Free Masal Vada
Discover the ultimate snack-time delight with this Nut-Free Masal Vada recipe, a perfect twist on the traditional South Indian favorite. Made with protein-rich chana dal and infused with aromatic spices like cumin, fennel, and asafoetida, these crispy fritters are entirely free of nuts, making them suitable for those with nut allergies. The addition of curry leaves, onions, green chilies, and fresh coriander lends a vibrant burst of flavor to every bite. Hand-shaped into golden, crunchy discs and deep-fried to perfection, these masal vadas make an irresistible savory treat. Perfect as a tea-time snack or a party starter, serve them piping hot with tangy coconut chutney or a dip of your choice. Quick to prepare and packed with authentic flavors, this easy nut-free recipe will win over your taste buds while catering to dietary needs!
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Ingredients
- 250 grams chana dal
- 3 pieces dried red chilies
- 10 leaves curry leaves
- 0.25 teaspoons asafoetida (hing)
- 1 teaspoons cumin seeds
- 1 teaspoons fennel seeds
- 1 medium onion
- 2 pieces green chilies
- 1 inch ginger
- 2 tablespoons coriander leaves
- 1 teaspoons salt
- 500 milliliters oil for deep-frying
Directions
Step 1
Rinse the chana dal thoroughly under cold water and soak it in enough water for at least 2 hours. Drain the water and set aside.
Step 2
In a blender, add the soaked chana dal, dried red chilies, and curry leaves. Pulse a few times to get a coarse mixture; do not make a fine paste.
Step 3
Transfer the coarse dal mixture into a large mixing bowl. Add asafoetida, cumin seeds, and fennel seeds to the bowl.
Step 4
Finely chop the onion, green chilies, and ginger, then add them to the dal mixture.
Step 5
Chop the coriander leaves and mix them into the bowl with salt. Combine everything well using your hands to ensure all ingredients are evenly distributed.
Step 6
Heat oil in a deep pan over medium heat. While the oil is heating, take small portions of the dal mixture, roll them into balls, and flatten them into small discs using your palms.
Step 7
Once the oil is hot enough, carefully slide the flattened discs into the oil. Fry a few at a time, ensuring not to overcrowd the pan.
Step 8
Fry the masal vada until they are golden and crispy on both sides, about 4-5 minutes per batch. Use a slotted spoon to remove the vada from the oil and drain on paper towels.
Step 9
Repeat the frying process with the remaining mixture. Serve hot with coconut chutney or your favorite dipping sauce.
Nutrition Facts
| Serving size | 972.1 grams (972.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4953 |
| Total Fat 508.20g | 652% |
| Saturated Fat 71.00g | 355% |
| Cholesterol 0mg | 0% |
| Sodium 2445mg | 106% |
| Total Carbohydrate 96.00g | 35% |
| Dietary Fiber 26.50g | 95% |
| Total Sugars 19.30g | |
| Protein 27.50g | 55% |
| Vitamin D 0IU | 0% |
| Calcium 236mg | 18% |
| Iron 11mg | 62% |
| Potassium 2469mg | 53% |
Source of Calories