Low Sodium Masal Vada
Transform your snacking experience with this flavorful and heart-friendly Low Sodium Masal Vada recipe! Made primarily with protein-rich chana dal and infused with aromatic spices like fennel seeds, curry leaves, and a hint of asafoetida, these crispy fritters deliver all the bold, classic flavors you love—without the excessive salt. Perfectly golden and crunchy, the vadas are bound together with rice flour and feature the added texture of whole chana dal for extra bite. This quick and easy recipe is ideal for those watching their sodium intake, but still craving the authentic taste of South Indian street food. Serve them warm with a zesty chutney for a snack that's guilt-free and delightful!
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Recipe Information
Ingredients
- 1 cup Chana Dal
- 1 medium, finely chopped Onion
- 1 inch piece, grated Ginger
- 2 finely chopped Green Chilies
- 10 Curry Leaves
- 0.25 cup, finely chopped Cilantro
- 1 teaspoon Fennel Seeds
- 0.25 teaspoon Asafoetida (Hing)
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Salt Substitute (optional)
- 2 tablespoons Rice Flour
- 1 cup, for deep frying Oil
Instructions
Rinse the chana dal under cold water until the water runs clear, then soak it in fresh water for 2 hours.
Drain the soaked chana dal completely and set aside a handful (about 1/4 cup) of the whole dal.
Grind the remaining chana dal in a food processor into a coarse mixture. Avoid adding water while grinding. If needed, sprinkle a few drops of water to help the blending process.
Transfer the ground dal mixture to a large mixing bowl.
Add the reserved whole chana dal, chopped onion, grated ginger, green chilies, curry leaves, cilantro, fennel seeds, asafoetida, turmeric powder, and salt substitute (if using) to the bowl. Mix everything well.
Add the rice flour to the mixture. This helps in binding the mixture and makes the vadas crispy.
Take a small portion of the mixture, about the size of a golf ball, and flatten it slightly between your palms to form a patty.
Heat the oil in a deep frying pan over medium heat. Check the oil's readiness by dropping a small piece of the dal mixture into it; it should sizzle and come up slowly.
Fry the vadas in batches, making sure to not overcrowd the pan. Cook until they are golden brown and crispy on both sides.
Remove the vadas using a slotted spoon and drain them on paper towels to remove excess oil.
Serve the low sodium masal vadas warm with your favorite chutney or dip.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.2 g | 296% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 17.0 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4800 mg | 102% | |
*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.
