Crispy Spiced Lentil Fritters

Ingredients

• 1 cup (200g) chana dal (split Bengal gram) 1 cup (200g) chana dal (split Bengal gram)
• 1/4 cup (50g) toor dal (split pigeon peas) 1/4 cup (50g) toor dal (split pigeon peas)
• 1/4 cup (50g) urad dal (split black gram) 1/4 cup (50g) urad dal (split black gram)
• 1 medium-sized onion, finely chopped 1 medium-sized onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/4 cup (15g) fresh coriander leaves, chopped 1/4 cup (15g) fresh coriander leaves, chopped
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Wash the chana dal, toor dal, and urad dal under running water. Soak them in water for 2-3 hours.
2. 2.
   Drain the soaked lentils and transfer them to a blender or food processor.
3. 3.
   Grind the lentils to a coarse paste without adding any water. The mixture should be slightly grainy.
4. 4.
   Transfer the lentil paste to a mixing bowl and add the chopped onions, green chilies, coriander leaves, grated ginger, fennel seeds, cumin seeds, red chili powder, turmeric powder, and salt.
5. 5.
   Mix all the ingredients well until they are evenly combined.
6. 6.
   Heat oil in a deep pan or kadai over medium heat.
7. 7.
   Take a small portion of the lentil mixture and shape it into a small patty or ball.
8. 8.
   Gently slide the shaped vada into the hot oil and fry until golden brown and crispy on both sides.
9. 9.
   Remove the vadas from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
10. 10.
    Serve the Crispy Spiced Lentil Fritters hot with chutney or sauce of your choice.

Treat your ingredients with care...

• Chana dal — Ensure that the chana dal is soaked well to achieve the desired texture. Do not over-soak, as it may result in a mushy mixture.
• Fennel seeds — Toasting the fennel seeds before adding them to the mixture enhances their flavor. Dry roast them in a pan for a minute or two until fragrant.

Tips & Tricks

• For extra crispiness, you can add a tablespoon of rice flour to the lentil mixture.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of green chilies and red chili powder.
• Serve the fritters immediately after frying to enjoy their maximum crunchiness.
• You can refrigerate the leftover lentil mixture for a day and fry the vadas later for a quick snack.

Serving advice

Serve the Crispy Spiced Lentil Fritters hot with coconut chutney, mint chutney, or tomato ketchup. They can be enjoyed as a standalone snack or as a part of a larger meal.

Presentation advice

Arrange the Crispy Spiced Lentil Fritters on a platter, garnished with fresh coriander leaves. Serve them alongside the chutneys or sauces for dipping.