Low Fat Masala Vada
Experience the vibrant flavors of South India with this guilt-free **Low Fat Masala Vada**, a healthier twist on the classic deep-fried favorite. Packed with protein-rich chana dal and aromatic ingredients like curry leaves, cumin, and fennel seeds, this oven-baked version offers the same irresistible crunch and spice without the excess oil. Quick to prepare and baked to golden perfection, these crispy lentil fritters are the perfect snack or appetizer for health-conscious food lovers. Serve them warm with tangy mint chutney or your favorite dipping sauce for a delightful treat that's both delicious and nutritious. Perfect for vegetarians and fans of low-fat recipes, this dish is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Chana dal (split chickpeas)
- 1 medium Onion
- 2 small Green chilies
- 1 inch piece Ginger
- 2 cloves Garlic
- 10 leaves Curry leaves
- 0.5 cup Coriander leaves
- 1 teaspoon Fennel seeds
- 1 teaspoon Cumin seeds
- 2 tablespoons Rice flour
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- Oil spray
Instructions
Rinse the chana dal under running water until the water runs clear. Soak it in 2 cups of water for at least 4 hours or overnight for better results.
Drain the soaked chana dal completely and transfer to a blender or food processor. Pulse a few times to coarsely grind the dal. Avoid making it into a fine paste; ensure some whole pieces of dal remain for a good texture.
Finely chop the onion, green chilies, ginger, garlic, curry leaves, and coriander leaves.
In a mixing bowl, combine the coarsely ground chana dal with the chopped vegetables, fennel seeds, cumin seeds, rice flour, baking soda, and salt. Mix well until everything is well incorporated.
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or a silicone mat and lightly coat with an oil spray.
Divide the mixture into small, lemon-sized portions, gently flattening each into a disc shape about 1/4 inch thick.
Place the shaped vadas on the prepared baking sheet. Lightly spray the top of each vada with oil spray to help them crisp up.
Bake in the preheated oven for 20 to 25 minutes until golden brown, flipping them halfway through the baking process.
Remove from the oven and allow to cool for a few minutes. Serve warm with mint chutney or tomato ketchup.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1564 mg | 68% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 30.5 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2321 mg | 49% | |
*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.
