Nut-Free Masal Vada
Crispy, golden, and bursting with aromatic spices, Nut-Free Masal Vada is a delicious twist on the classic South Indian snack. This recipe features chana dal as the star ingredient, expertly blended with dried red chilies, curry leaves, and a medley of spices like cumin and fennel seeds, creating a rich and flavorful base. Finely chopped onion, green chilies, and ginger add a delightful crunch and zing, while fragrant coriander leaves complete the dish. Made without any nuts, this allergen-friendly recipe is perfect for those with dietary restrictions. Fried to perfection, these irresistible vada are a crowd-pleaser, whether served alongside coconut chutney or as a standalone treat. Quick to prepare in under an hour, this easy masal vada recipe is ideal for family gatherings, tea-time snacks, or festive celebrations.
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Recipe Information
Ingredients
- 250 grams chana dal
- 3 pieces dried red chilies
- 10 leaves curry leaves
- 0.25 teaspoons asafoetida (hing)
- 1 teaspoons cumin seeds
- 1 teaspoons fennel seeds
- 1 medium onion
- 2 pieces green chilies
- 1 inch ginger
- 2 tablespoons coriander leaves
- 1 teaspoons salt
- 500 milliliters oil for deep-frying
Instructions
Rinse the chana dal thoroughly under cold water and soak it in enough water for at least 2 hours. Drain the water and set aside.
In a blender, add the soaked chana dal, dried red chilies, and curry leaves. Pulse a few times to get a coarse mixture; do not make a fine paste.
Transfer the coarse dal mixture into a large mixing bowl. Add asafoetida, cumin seeds, and fennel seeds to the bowl.
Finely chop the onion, green chilies, and ginger, then add them to the dal mixture.
Chop the coriander leaves and mix them into the bowl with salt. Combine everything well using your hands to ensure all ingredients are evenly distributed.
Heat oil in a deep pan over medium heat. While the oil is heating, take small portions of the dal mixture, roll them into balls, and flatten them into small discs using your palms.
Once the oil is hot enough, carefully slide the flattened discs into the oil. Fry a few at a time, ensuring not to overcrowd the pan.
Fry the masal vada until they are golden and crispy on both sides, about 4-5 minutes per batch. Use a slotted spoon to remove the vada from the oil and drain on paper towels.
Repeat the frying process with the remaining mixture. Serve hot with coconut chutney or your favorite dipping sauce.
Nutrition Facts
Calories |
4953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.2 g | 652% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 19.3 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2469 mg | 53% | |
*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.
