Keto Paruppu Vada
Discover a delightful low-carb twist on a South Indian classic with our Keto Paruppu Vada recipe! These golden, crispy lentil fritters are transformed into a keto-friendly treat by incorporating almond flour alongside traditional ingredients like split chickpeas, aromatic curry leaves, and vibrant spices. Each vada boasts a perfectly crunchy texture balanced with the warm, spicy notes of green chilies, ginger, and black pepper. Fried to golden perfection in coconut oil, these keto vadas make for a guilt-free indulgence, offering a healthier alternative without compromising authentic flavors. Quick to prepare and ideal for snacking or as an appetizer, serve them hot with a refreshing coconut chutney or mint yogurt dip for an irresistible low-carb experience. Perfect for keto enthusiasts and lovers of Indian cuisine alike!
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Recipe Information
Ingredients
- 200 grams Split chickpeas (Chana dal)
- 50 grams Almond flour
- 1 medium, finely chopped Onion
- 2 small, finely chopped Green chili
- 1 teaspoon, grated Ginger
- 10 leaves, chopped Curry leaves
- 2 tablespoons, chopped Coriander leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Hing (Asafoetida)
- 1 teaspoon or to taste Salt
- 0.5 teaspoon Black pepper powder
- 500 ml Coconut oil or cooking oil of choice for frying
Instructions
Rinse and soak the split chickpeas (chana dal) in water for about 2 hours. Drain the water completely.
Transfer the soaked dal into a food processor. Pulse to a coarse paste. Do not add water; a few whole dal pieces can remain for texture.
In a mixing bowl, combine the ground dal paste, almond flour, chopped onion, green chili, grated ginger, curry leaves, coriander leaves, cumin seeds, hing, salt, and black pepper powder. Mix well until all ingredients are incorporated evenly.
Divide the mixture into equal parts and shape each into small round patties, about 1/2 inch thick. Ensure they are compact and smooth.
Heat coconut oil in a deep frying pan over medium heat. Make sure the oil is hot but not smoking.
Gently slide in a few vada pieces at a time, frying them in small batches. Do not overcrowd the pan.
Fry the vadas, turning occasionally, until they are golden brown and crisp on both sides, about 3-4 minutes per side.
Once cooked, remove the vadas with a slotted spoon and drain on paper towels to remove excess oil.
Serve the Keto Paruppu Vadas hot as a snack or appetizer with a side of coconut chutney or mint yogurt dip.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 8.0 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 552 mg | 12% | |
*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.
