Gluten-Free Masal Vada
Bursting with bold South Indian flavors, Gluten-Free Masal Vada is a crispy, golden-fried snack that’s perfect for every occasion. Made primarily with protein-rich chana dal, these spiced lentil fritters are infused with aromatic ingredients like fennel seeds, curry leaves, fresh coriander, and a hint of asafoetida, all coming together for a satisfying crunch with every bite. Completely gluten-free, this masal vada recipe caters to dietary restrictions without compromising on taste. Quick and easy to prepare, these fritters are fried to perfection and best served piping hot with coconut chutney or enjoyed as a standalone treat. Ideal for snack time or festive spreads, this recipe is a must-try for lovers of savory Indian street food.
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Recipe Information
Ingredients
- 1 cup Chana dal
- 1 medium, finely chopped Onion
- 2 finely chopped Green chili
- 1 inch piece, grated Ginger
- 10 leaves, chopped Curry leaves
- 2 tablespoons, chopped Coriander leaves
- 1 teaspoon Fennel seeds
- 1 teaspoon, or to taste Salt
- 1 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida (hing)
- 2 cups, for deep frying Oil
Instructions
Rinse the chana dal thoroughly in water at least three times. Soak the dal in water for about 2 hours.
Drain the soaked chana dal and retain about 2 tablespoons separately. Transfer the rest to a blender or food processor.
Coarsely grind the chana dal without adding any water. The mixture should be thick, not pasty.
Transfer the ground dal to a mixing bowl and add the reserved whole chana dal.
Add finely chopped onion, green chili, grated ginger, chopped curry leaves, chopped coriander leaves, fennel seeds, salt, red chili powder, and asafoetida to the bowl.
Mix everything well to form a cohesive dough. If the mixture feels too dry, sprinkle a little water. The consistency should be firm but moldable.
Heat oil in a deep frying pan over medium heat.
While the oil is heating, take a small portion of the mixture (about the size of a golf ball) and flatten it between your palms to form a disc.
Carefully drop a few vadas into the hot oil. Do not overcrowd the pan. Fry them on medium heat until they are golden brown and crisp, flipping occasionally.
Once cooked, remove the vadas using a slotted spoon and drain on paper towels to remove excess oil.
Repeat the frying process with the remaining mixture.
Serve the gluten-free masal vada hot with coconut chutney or enjoy them as is.
Nutrition Facts
Calories |
4390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.3 g | 582% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 17.1 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2034 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
