Soy-Free Masal Vada
Crispy, golden, and bursting with flavor, this Soy-Free Masal Vada recipe is a delightful twist on the classic South Indian snack. Made with protein-packed chana dal (split chickpeas) and infused with aromatic spices like fennel seeds, asafoetida, fresh ginger, and curry leaves, these fritter-like delights offer a perfect balance of crunch and spice. The addition of rice flour ensures an irresistibly crispy texture, while the absence of soy makes it an allergen-friendly treat. Simple to prepare and cooked to perfection by deep frying, these vadas are ideal as a savory snack or appetizer, served hot with creamy coconut chutney or tangy tomato ketchup. Whether you're catering to dietary restrictions or simply craving a wholesome, traditional snack, this soy-free masal vada recipe is sure to be a crowd-pleaser! Perfect for tea-time indulgence or festive gatherings, these vadas are ready in under an hour, with a prep-to-plate time of just 50 minutes.
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Recipe Information
Ingredients
- 1 cup Chana dal (split chickpeas)
- 1 medium, finely chopped Onion
- 2 finely chopped Green chilies
- 1 inch piece, grated Ginger
- 2 tablespoons, finely chopped Fresh coriander leaves
- 8 leaves, chopped Curry leaves
- 1 teaspoon Fennel seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 2 tablespoons Rice flour
- 0.25 teaspoon Baking soda
- 2 cups, for frying Oil
Instructions
Rinse the chana dal thoroughly in water and soak it for at least 2 hours. Drain the soaked dal and set aside.
In a blender, take half of the soaked chana dal and blend it coarsely without water. Ensure the mixture is still a bit chunky for texture.
Transfer the ground dal to a mixing bowl. Add the remaining whole chana dal for an enhanced texture.
Add finely chopped onions, green chilies, grated ginger, chopped coriander leaves, and curry leaves to the bowl.
Stir in fennel seeds, asafoetida, salt, rice flour, and baking soda. Mix everything together to form a cohesive mixture. Ensure it's not overly wet.
Heat oil in a deep frying pan over medium heat. While the oil heats up, take small portions of the mixture and flatten them into small patties on your palm.
Once the oil is hot (around 350°F/180°C), carefully slide the patties in, a few at a time, taking care not to overcrowd the pan.
Fry the masal vadas for about 3-4 minutes on each side until they are golden brown and crispy. Remove them onto a paper towel to absorb excess oil.
Serve the soy-free masal vadas hot with coconut chutney or tomato ketchup as a flavorful snack.
Nutrition Facts
Calories |
4861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.7 g | 591% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2737 mg | 119% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 30.9 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2257 mg | 48% | |
*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.
