High Protein Masal Vada
Elevate your snacking game with this mouthwatering High Protein Masal Vada—a crispy, golden delight packed with the wholesome goodness of lentils and aromatic spices. Crafted with a trio of protein-rich dals—chana dal, moong dal, and toor dal—this recipe reimagines the classic South Indian masal vada to cater to health-conscious food lovers. Finely chopped onions, fresh curry and coriander leaves, and a medley of spices like cumin, fennel, and black pepper infuse every bite with vibrant flavor. The coarsely ground lentil batter ensures a crunchy texture, while a touch of rice flour perfects the crispiness. Whether enjoyed hot with coconut chutney or sambar, these protein-packed vadas make for a guilt-free indulgence. Perfect for snack time, parties, or tea-time cravings, this high-protein recipe combines tradition and nutrition in the most delicious way!
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Recipe Information
Ingredients
- 1 cup Chana dal (split chickpeas)
- 0.5 cup Moong dal (split mung beans)
- 0.5 cup Toor dal (split pigeon peas)
- 1 large Onion, finely chopped
- 2 pieces Green chilies, finely chopped
- 1 tablespoon Ginger, minced
- 10 leaves Curry leaves, finely chopped
- 0.5 cup Coriander leaves, finely chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 0.5 teaspoon Black peppercorns
- 1 teaspoon Salt
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Rice flour
- 2 cups Cooking oil for deep frying
Instructions
Rinse the chana dal, moong dal, and toor dal thoroughly under cold water until the water runs clear.
Soak all the lentils in enough water for about 4 hours or until they become soft.
Drain the water from the soaked lentils completely.
In a food processor, coarsely grind the lentils without adding any water. A coarse texture is preferred to help form a crunchy texture.
Transfer the ground lentil mixture to a mixing bowl.
Add finely chopped onion, green chilies, minced ginger, curry leaves, coriander leaves, cumin seeds, fennel seeds, and black peppercorns to the mixture.
Add salt, asafoetida, and rice flour to the bowl and mix everything well to form a thick vada batter.
Heat the cooking oil in a deep, heavy-bottomed pan or kadhai over medium heat.
While the oil is heating, wet your fingers and shape small portions of the batter into patties or flat discs.
Carefully slide the shaped vadas into the hot oil.
Fry the vadas in batches to avoid overcrowding, for about 6-8 minutes or until they turn golden brown and crispy on both sides.
Remove the fried vadas from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
Serve hot with coconut chutney or sambar as a delicious high-protein snack.
Nutrition Facts
Calories |
5686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 491.9 g | 631% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 290.6 g | 106% | |
| Dietary Fiber | 74.5 g | 266% | |
| Total Sugars | 40.4 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 5096 mg | 108% | |
*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.
