Low Sodium Masal Vada

Delight your taste buds with this Low Sodium Masal Vada, a healthier twist on the classic South Indian snack. Made with protein-packed chana dal, aromatic curry leaves, fennel seeds, and a hint of spice from green chilies and ginger, this recipe is both flavorful and heart-conscious. By reducing the sodium and adding a touch of rice flour, these vadas maintain their crispy, golden perfection while catering to low-salt dietary needs. Perfectly seasoned with turmeric and asafoetida, each bite bursts with authenticity and texture. Serve these crunchy fritters warm with your favorite chutney or dip for a satisfying, guilt-free treat. Ready in just 40 minutes, this low sodium snack is ideal for family gatherings, teatime indulgence, or a quick, wholesome bite!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Rinse the chana dal under cold water until the water runs clear, then soak it in fresh water for 2 hours.

Step 2

Drain the soaked chana dal completely and set aside a handful (about 1/4 cup) of the whole dal.

Step 3

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.

Step 4

Transfer the ground dal mixture to a large mixing bowl.

Step 5

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.

Step 6

Add the rice flour to the mixture. This helps in binding the mixture and makes the vadas crispy.

Step 7

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.

Step 8

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.

Step 9

Fry the vadas in batches, making sure to not overcrowd the pan. Cook until they are golden brown and crispy on both sides.

Step 10

Remove the vadas using a slotted spoon and drain them on paper towels to remove excess oil.

Step 11

Serve the low sodium masal vadas warm with your favorite chutney or dip.

Nutrition Facts

Serving size	(746.6g)

Amount per serving	% Daily Value*
Calories	2574.2

Total Fat 231.2g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 63.4mg	0%
Total Carbohydrate 112.5g	0%
Dietary Fiber 30.8g	0%
Total Sugars 17.0g
Protein 28.0g	0%

Vitamin D 0IU	0%
Calcium 562.6mg	0%
Iron 11.5mg	0%
Potassium 4799.7mg	0%

*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.

Source of Calories

Fat: 78.7%

Protein: 4.2%

Carbs: 17.0%