Low Carb Masal Vada
Discover a delicious twist on a traditional South Indian favorite with this **Low Carb Masal Vada** recipe! Perfectly crispy on the outside and soft on the inside, these savory fritters are made with a unique blend of **almond flour and coarsely ground chana dal**, making them a protein-packed, keto-friendly alternative to the classic version. Infused with aromatic spices like fennel, cumin, and asafoetida, and enriched with herbs such as curry leaves and coriander, these gluten-free vadas are bursting with authentic flavors. Ideal for a guilt-free snack, appetizer, or party treat, they pair beautifully with tangy mint chutney or your favorite dipping sauce. Ready in under 45 minutes, this recipe delivers authentic taste with a healthy twist—perfect for anyone following a low-carb or gluten-free lifestyle!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup chana dal (split chickpeas)
- 0.5 cup, finely chopped onion
- 0.25 cup, finely chopped coriander leaves
- 1 finely chopped green chili
- 1 teaspoon, grated ginger
- 8 leaves, finely chopped curry leaves
- 1 teaspoon fennel seeds
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon asafoetida
- 1 teaspoon salt
- 0.25 cup hot water
- 0.25 cup, for frying oil
Instructions
Rinse the chana dal thoroughly and soak it in water for 2-3 hours. Drain completely after soaking.
In a food processor, add the soaked chana dal, fennel seeds, cumin seeds, and grind them coarsely. Do not add any water while grinding, you need a coarse mixture.
In a mixing bowl, combine the ground chana dal, almond flour, finely chopped onion, coriander leaves, green chili, ginger, curry leaves, asafoetida, and salt. Mix them well.
Add hot water gradually to the mixture just enough to bind all the ingredients together. You should form a dough-like consistency.
Divide the mixture into equal parts and shape them into small flat patties or vadas.
Heat oil in a pan over medium heat.
Once the oil is hot, carefully place the vadas in the pan. Make sure the oil is not too hot; it should be at a medium temperature to cook the vadas evenly.
Fry the vadas until they are golden brown on both sides, which should take about 3-4 minutes per side.
Remove the vadas from the oil and drain them on a paper towel to absorb excess oil.
Serve hot with mint chutney or a side of your choice.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 20.3 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1233 mg | 26% | |
*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.
