Low Carb Paruppu Vada
Delight in the guilt-free pleasure of *Low Carb Paruppu Vada*, a healthier twist on the beloved South Indian snack. This recipe swaps traditional lentil bases with a clever blend of chickpea flour, flaxseed meal, and yellow moong dal, creating a protein-packed and fiber-rich alternative. Flavored with aromatic spices like fennel and cumin seeds, and elevated by the zest of fresh curry leaves, green chilies, and grated ginger, these fritters are irresistibly crispy on the outside and deliciously satisfying on the inside. Fried to golden perfection in nutrient-rich coconut oil, these vadas make an excellent companion to your favorite chutney or dipping sauce. Quick to prepare in under 40 minutes, this keto-friendly snack is perfect for low-carb diets without compromising on authentic South Indian flavors. Ideal as an appetizer, teatime treat, or side dish, these Low Carb Paruppu Vadas are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (Besan)
- 0.25 cup Flaxseed meal
- 0.5 cup Yellow moong dal
- 0.5 medium, finely chopped Onion
- 2 small, finely chopped Green chilies
- 10 leaves, chopped Curry leaves
- 1 teaspoon, grated Ginger
- 0.5 teaspoon Fennel seeds
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.25 cup, for frying Coconut oil
- 0.5 cup Water
Instructions
Rinse the yellow moong dal thoroughly under cold running water and then soak it in water for about 30 minutes. Once soaked, drain and keep aside.
In a mixing bowl, combine chickpea flour, flaxseed meal, soaked and drained moong dal, chopped onions, green chilies, curry leaves, grated ginger, fennel seeds, cumin seeds, salt, and turmeric powder.
Add water gradually to the dry ingredients mixture and stir to make a thick batter. The batter should be thick enough to hold shape when scooped.
Heat coconut oil in a frying pan over medium heat.
While the oil is heating, take a small amount of the batter (about 2 tablespoons) and shape it into a small, flat round vada.
Once the oil is hot, carefully place the vadas into the oil, a few at a time, without overcrowding the pan. Fry on medium heat, flipping occasionally, until the vadas are golden brown and crisp on both sides, about 3–4 minutes.
Remove the fried vadas from the oil and drain them on a paper towel to absorb excess oil.
Repeat the process with the remaining batter until all vadas are fried.
Serve the low-carb paruppu vadas hot with chutney or sauce of your choice.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 18.7 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2858 mg | 61% | |
*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.
