Low Sodium Masala Vada

Delight in the crispy and wholesome goodness of Low Sodium Masala Vada, a healthier twist on the classic South Indian snack. This recipe uses protein-packed chana dal combined with aromatic ingredients like fennel seeds, curry leaves, and a hint of asafoetida to create a burst of flavor without relying on added salt. The vadas are shaped into bite-sized discs and deep-fried to golden perfection, offering a crunchy texture that's irresistibly satisfying. Perfect for those watching their sodium intake, these masala vadas are a guilt-free indulgence, ideal as a tea-time treat or a crowd-pleasing appetizer. Pair them with your favorite chutney or enjoy them as is for a flavorful and nourishing snack experience.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Chana dal (split Bengal gram)
• 1 medium, finely chopped Onion
• 1 inch piece, finely chopped Ginger
• 2 small, finely chopped Green chilies
• 10 leaves Curry leaves
• 0.25 cup, finely chopped Coriander leaves (cilantro)
• 1 teaspoon Fennel seeds
• 0.25 teaspoon Asafoetida
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground black pepper
• 2 cups, for deep frying Oil

Directions

Step 1

Rinse the chana dal under cold water and soak it in enough water for about 2 hours.

Step 2

Drain the soaked chana dal and reserve about 2 tablespoons of the dal for added texture later.

Step 3

In a food processor, add the remaining drained chana dal, ginger, green chilies, curry leaves, fennel seeds, asafoetida, turmeric powder, and ground black pepper. Pulse until a coarse mixture is formed. It should not be too smooth; a little texture is desirable.

Step 4

Transfer the mixture to a mixing bowl, add the reserved whole chana dal, chopped onion, and coriander leaves.

Step 5

Mix all the ingredients well. No additional salt is added to keep the sodium content low.

Step 6

Shape small portions of the mixture into small, flat discs. Ensure they are not too thick for even cooking.

Step 7

Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small piece of the mixture into the oil. If it sizzles and rises to the top, the oil is ready for frying.

Step 8

Gently slide the shaped vadas into the hot oil, being careful not to overcrowd the pan. Fry them in batches if necessary.

Step 9

Fry the vadas until they are golden brown and crispy on the outside, about 5-6 minutes per batch, turning them occasionally.

Step 10

Remove the vadas from the oil and drain them on a paper towel to remove excess oil.

Step 11

Serve the low sodium masala vadas hot with your choice of chutney or sauce.

Nutrition Facts

Serving size	(903.9g)

Amount per serving	% Daily Value*
Calories	4810.4

Total Fat 460.9g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 89.5mg	0%
Total Carbohydrate 148.4g	0%
Dietary Fiber 40.8g	0%
Total Sugars 9.0g
Protein 42.9g	0%

Vitamin D 0IU	0%
Calcium 253.1mg	0%
Iron 13.7mg	0%
Potassium 2591.4mg	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: 84.4%

Protein: 3.5%

Carbs: 12.1%