Lentil Vada
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Lentils.org

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Lentil Vada

Prep Time: 20 Minutes

Total Time: 35 Minutes

Servings: 10 servings/30 vada

A crispy lentil fritter spiced with onion, chili, cilantro, curry leaves, curry powder, and fennel seeds. Serve with a dipping sauce for a bold appetizer.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 ½ cups (625 mL) split red lentils
  • 2 cups (500 mL) red onion, minced
  • 3 Tbsp (45 mL) fresno chili, minced
  • 1 ½ cups (375 mL) cilantro, minced
  • 2 tsp (10 mL) kosher salt
  • 3 Tbsp (45 mL) chili flakes
  • 2 Tbsp (30 mL) curry leaves, minced
  • 1 Tbsp (15 mL) curry powder
  • 2 tsp (10 mL) fennel seeds

Directions

  1. In a pot of boiling water, add lentils and cook for 3 minutes. Drain well and blend to a semi-coarse mixture with an immersion blender. Place into a large mixing bowl.
  2. To the lentils, add remaining ingredients and blend well until well combined.
  3. Form mixture into 30 evenly sized balls and then flatten into disks. Place onto a parchment-lined sheet tray to await frying step.
  4. Fry disks until golden brown at 375°F (190°). Remove and place on paper towel or a wire rack to drain excess oil. Serve warm.

Nutritional Information

  • Serving Size: 3 vada
  • Per serving:
  • Calories 380
  • Total Fat 20 g
  • Saturated Fat 1.5 g
  • Cholesterol 0 mg
  • Carbohydrates 39 g
  • Dietary Fibre 9 g
  • Sugar 3 g
  • Protein 14 g
  • Sodium 390 mg
  • Potassium 626 mg
  • Folate 10 mcg

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