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Home » Meal Type » Vegetarian Appetizers » Moong Dal Vada (Lentil Fritters) – Raam Laddu

Moong Dal Vada (Lentil Fritters) – Raam Laddu

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Moong Dal Vada recipe to make in a healthier way with the same delicious taste we crave for. I have used a seasoned cast iron takoyaki plate to shallow fry instead of deep-frying. This proposed method makes this appetizer much better on the health chart. Also shown below are several variations on how you may serve these with different accompaniments.

Moong Dal Vada
Moong Dal Vada

Making Dal Vada (Lentil Fritters) in Healtier Way

However, traditionally these fritters are deep-fried and all the above nutritional benefits are lost during the frying process. Fried food, as everybody knows, leads to clogged arteries which in turn lead to strokes, Alzheimer’s, and other serious health issues. Below is an attempt to make low-fat Green Gram Lentils (Chilka Moong Dal) Fritters but with the same authentic taste.  

Health Benifits of Main Ingredient of Moong Dal Vada

Green Gram Lentils (Chilka Moong Dal) have a lot of nutritional benefits. They are a good source of protein, high in dietary fiber, and low in calories. It has a low GI (glycemic index), which makes it good for people with diabetes. These lentils are also easy to digest making them an attractive option for people with a sensitive stomach.

Split Green Gram Lentil Fritters Low Fat - Enhance Your Palate

Different Ways of Relising Moong Dal Vada or Lentill Fritters

Moong dal vada can be served in many different ways. Depending on the season, location, and mood you may see them served with different accompaniments and in different forms. Here I have shown to of my most often used ways of serving moong dal vadas.

Variation 1: Plain Fritters Topped with Yoghurt and Tamarind Chutney

This particular version is not vegan due to the use of yogurt. Soak the fritters in salted warm water for 15 minutes and then squeeze all the water out from each fritter. Now, either dip the soaked fritters in yogurt or just top with yogurt on the plate. Sprinkle some roasted cumin-powered, black chili powder and salt on top. Serve with mint cilantro and tamarind dip (green chutney and saunth).

Split Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your Palate

Variation 2: Modified or Plain Fritters served as a savory and tangy snack (chaat – Ram Laddu)

‘Ram Ladoo‘ is very famous street food in northern India. The flavors of radish and green gram (moong) lentil fritters complement each other very well!

Split Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your Palate

If you are planning to use this variation, you can either use plain fritters as described above or add green onions and radish to the batter mix before making a fritter. This will further enhance the flavor of the fritters and at the same time increase nutritional benefits. Radishes are rich in folate, fiber, riboflavin, and potassium. They are also a good source of copper, vitamin B6, magnesium, manganese, and calcium.

Split Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your PalateSplit Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your Palate

Mix the fritters in a bowl with some grated radish, green mango, mint cilantro chutney, chopped cilantro, chopped fresh mint, and lemon juice.

Split Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your PalateSplit Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your Palate

Your savory and tangy snack ‘Ram-Laddu’ is ready.

Let us know which variation you liked most…

Other healthy vegetarian appetizers you may like to try:

Split Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your Palate
5 from 3 votes

Moong Dal Vada (Lentil Fritters) – Low Fat Ebelskiver Pan Version

Moong Dal Vada recipe to make in a healthier way with the same delicious taste we crave for. I have used a seasoned cast iron takoyaki plate to shallow fry instead of deep-frying. This proposed method makes this appetizer much better on the health chart.
Review Print Pin Share
Prep Time15 mins
Cook Time15 mins
Soaking Time3 hrs
Total Time30 mins
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: Indian
Diet: Gluten Free, Hindu, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: Dal Vada, Lentil Fritters, Moong Dal Vada
Servings: 8
Calories: 178kcal
Author: Rupali Agarwal

Equipment

  • Mixing Bowl
  • Blender
  • Spatula
  • aebleskiver or takoyaki pan

Ingredients

  • 2 cups Green gram lentils Chilka Mung Dal
  • 5 g Green chilies 4 to 5 chopped
  • 25 g Ginger 2 inch piece chopped finely
  • 15 g Cilantro handful chopped finely
  • 75 g Radish Diakon – 1 cup grated – optional
  • 50 g Green Onions 1 cup chopped – optional

Spices

  • 1 tsp Salt as per your taste
  • 1/2 tsp Red chili flakes
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds crushed – optional
  • 1/8 tsp Asafetida 1 generous pinch crushed (Do not add for gluten free version)

Instructions

  • Green Gram Lentil Preparation – Wash and soak the lentils for two hours.
    2 cups Green gram lentils
    washed and soaked moong dal
  • Then strain it and blend in in a blender.
    blended moong dal for making lentil fritters
  • Transfer the batter into a mixing bowl and add green chilies, ginger, cilantro and spices (salt, red chili flakes, cumin seeds and asafoetida).
    5 g Green chilies, 15 g Cilantro, 1 tsp Salt, 1/2 tsp Red chili flakes, 1 tsp Cumin seeds, 1 tsp Fennel seeds, 1/8 tsp Asafetida, 25 g Ginger
    Mixing all ingredients to make batter for moong dal vada
  • If you are making fritters for Ram Ladoo, then add the optional ingredients; radish daikon and green onions.
    75 g Radish, 50 g Green Onions
  • Mix it rigorously to make it uniform.
    Mixed ingredients for making moong dal vada
  • Heat the seasoned cast iron takoyaki plate on medium heat and brush each cavity with oil.
  • Now pour the batter in each of the cavities and flip it after few minutes when bottom side is brown.
    Moong dal vada being made in cast iron takoyaki plate
  • If the pan is seasoned properly then the batter won't stick to the pan and fritters should easily flip with just a stick.
    flipping technique for lentil fritters using a stick
  • After removing from the pan, let the fritters rest on mesh to keep the crispy while they cool a little bit.
    Moong dal vada or lentil fritters cooling down on mesh
  • Your fritters are now ready.
    Ready to serve lentil fritters

Notes

NOTE:
  1. If you want you can use the skinned lentils also, but I prefer to use lentils with skin for their nutritional benefits.
  2. Here, I have used a seasoned cast iron takoyaki plate in place of appe pan.
Nutrition Facts
Moong Dal Vada (Lentil Fritters) – Low Fat Ebelskiver Pan Version
Amount Per Serving
Calories 178 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 304mg13%
Potassium 532mg15%
Carbohydrates 31g10%
Fiber 15g63%
Sugar 1g1%
Protein 13g26%
Vitamin A 249IU5%
Vitamin C 5mg6%
Calcium 42mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @enhanceyourpalate on Instagram and hashtag it #enhanceyourpalate
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About Rupali Agarwal

I love to share recipe ideas from my North Indian roots and my globetrotting present with recipes that range from beautifully simple creations to elaborate showstoppers.

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Posted in: Appe Pan Recipes, Dairy Free, Egg Free, Gluten Free, Healthy Snacks, High Protein, Indian Street Food, Lentil Recipes, Low Carb, Low Fat, Low Sugar, Pan Frying, Soy Free, Vegetarian Appetizers

Reader Interactions

Comments

  1. Rini

    May 5, 2020 at 1:13 pm

    5 stars
    Loved u idea of making ram ladoo as appam .

    Reply
    • Rupali Agarwal

      May 5, 2020 at 8:34 pm

      I love my appe pan. Now I don’t have to heat up Kadahi full of oil to enjoy different dishes.

      Reply
  2. Imon

    April 25, 2020 at 8:05 pm

    Hi,

    Did you add any water while blending the Moong daal? I have a Vitamix and was wondering if blending without water will make it hard to get a smooth batter or take it out later?
    Thanks.

    Reply
    • Rupali Agarwal

      April 25, 2020 at 8:08 pm

      Yes, you would need little water to facilitate the grinding, but I try to keep it as minimum as possible. So I only add into little increments. Like 1 tablespoon at a time so that I don’t make batter too thin.

      Reply
  3. Inderjit Kaur

    October 22, 2019 at 12:13 pm

    Hi there, can we use muffin maker instead of the pan and bake it instead?

    Reply
    • Rupali Agarwal

      October 22, 2019 at 12:52 pm

      Hey Inderjit, I have not tried baking them yet, though due on my to be tried list. Hence right now not in position to comment on outcome.

      Thank you Rupali

      Reply
  4. Inderjit Kaur

    October 22, 2019 at 12:10 pm

    Hi there, can we bake it in muffin maker?

    Reply
  5. Sheetal Totloorker

    March 15, 2019 at 10:52 am

    Hey Rupali, Is this the pan you used
    https://www.amazon.com/gp/product/B074MM2983/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
    If yes, how is it?

    Reply
    • Rupali Agarwal

      March 15, 2019 at 10:59 am

      Hey Sheetal, mine is bit different than the one you have sent. But I am pretty sure the one you have selected would work perfectly fine. To be precise mine is this one ?

      https://bit.ly/2qNLm1n

      Reply
  6. Sherryl

    April 17, 2017 at 12:24 pm

    Hi there! This post could not be written any better! Reading through this post reminds me of my previous room mate!
    He always kept talking about this. I will forward this article to him.

    Fairly certain he’ll have a good read. Thank you
    for sharing!

    Reply
    • Rupali Agarwal

      April 18, 2017 at 7:57 pm

      Thank you Sherryl

      Reply
  7. Jeramy

    April 17, 2017 at 9:04 am

    Really excellent post, I surely adore this website, keep on it.

    Reply
    • Rupali Agarwal

      April 18, 2017 at 7:57 pm

      Thank You Jeramy

      Reply
  8. Vidu

    October 19, 2016 at 1:15 am

    What kind of pan is that? Can I use paniyaram pans?

    Reply
    • Rupali Agarwal

      October 21, 2016 at 10:21 pm

      Yes, these pans are called paniyaram pans also.

      Reply
  9. maillotsfoot

    September 12, 2016 at 5:17 am

    This is one awesome blog.Thanks Again.

    Reply
    • Rupali Agarwal

      September 15, 2016 at 7:32 pm

      Thank you for your feedback.

      Reply

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Meet Rupali

Welcome to Enhance Your Palate, where I love to share recipe ideas from my North Indian roots and my globetrotting present, ranging from beautifuly simple creations to elaborate showstoppers.

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