Nut-Free Masala Vada
Discover the mouthwatering delight of **Nut-Free Masala Vada**, a crispy and flavorful South Indian snack perfect for everyone, including those with nut allergies. Made with protein-rich chana dal, these deep-fried lentil fritters are infused with aromatic spices like cumin, fennel, and asafoetida, and elevated by the freshness of curry leaves and coriander. The coarse, grainy texture of the vada adds an irresistible crunch, while the golden-brown exterior promises a satisfying bite every time. Ready in under 90 minutes, including prep and cook time, this recipe is ideal for serving as a snack, appetizer, or party favorite alongside tangy coconut chutney or classic ketchup. Quick, easy, and nut-free, these crispy masala vadas are a must-try for a crowd-pleasing, allergy-friendly treat!
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Recipe Information
Ingredients
- 1 cup chana dal
- 1 medium onion
- 2 pieces green chilies
- 1 inch piece ginger
- 0.25 cup fresh coriander leaves
- 10 leaves curry leaves
- 1 teaspoon cumin seeds
- 0.5 teaspoon fennel seeds
- 0.25 teaspoon asafoetida (hing)
- 1 teaspoon salt
- 2 cups oil
- 0.25 cup water
Instructions
Rinse the chana dal under cold water until the water runs clear. Then, soak it in enough water for about 2 hours.
Drain the soaked chana dal and transfer it to a food processor. Reserve 2 tablespoons of the soaked dal for later.
Add the green chilies, ginger, cumin seeds, fennel seeds, and asafoetida to the food processor along with the drained chana dal.
Pulse the mixture until it forms a coarse paste. It should be thick and grainy, not too smooth. Avoid adding water while grinding.
Transfer the mixture to a large mixing bowl. Add the reserved whole chana dal, finely chopped onion, chopped coriander leaves, chopped curry leaves, and salt.
Mix everything well until all the ingredients are thoroughly combined. This is your masala vada dough.
Heat the oil in a deep frying pan over medium heat.
Take a small portion of the dough, about the size of a golf ball, and flatten it slightly between your palms to form a pattie.
Once the oil is hot, gently slide the prepared vada into the oil. Repeat with additional vadas, making sure not to overcrowd the pan.
Fry the vadas, turning them occasionally, until they are golden brown and crisp on both sides, about 4-5 minutes.
Remove the vadas using a slotted spoon and drain on paper towels to remove excess oil.
Serve hot with coconut chutney or ketchup as a snack or appetizer.
Nutrition Facts
Calories |
4404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.8 g | 583% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 17.5 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2283 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.
