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Home » Meal Type » Vegetarian Appetizers » Split Green Gram Lentil Fritters – Mung Dal Vada – Raam Laddu

Split Green Gram Lentil Fritters – Mung Dal Vada – Raam Laddu

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Green Gram Lentils (Chilka Mung Dal) have a lot of nutritional benefits. They are a good source of protein, high in dietary fiber and low in calories. It has low GI (glycemic index), which make it good for people with diabetes. These lentils are also easy to digest making it an attractive option for people with sensitive stomach. 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 Mung Dal) Fritters but with same authentic taste.  This proposed method makes this appetizer much better on health chart. Also shown below are several variations on how you may serve these with different accompaniments.

Ingredients:

Split Green Gram Lentil Fritters Low Fat - Enhance Your Palate
  • Green Gram Lentil (Chilka Mung Dal) – 2 cups dried and then prepared per method below
  • Green chilies – 4 to 5 chopped
  • Ginger – 2 inch piece chopped finely
  • Cilantro – handful chopped finely
  • Radish/Diakon – 1 cup grated (optional)
  • Green Onions – 1 cup chopped (optional)
  • Mint leaves – 2 or 3 sprigs
  • Spices
    • Salt – as per your taste
    • Red chili flakes – 1/2 tsp
    • Cumin seeds – 1 tsp
    • Fenel Seeds – 1 tsp crushed  (optional)
    • Asafoetida (hing) – 1 generous pinch crushed (Do not add for gluten free version)
  • Accompaniments used for different variations
    • Green Mango – 1/2 cup grated (not in picture)
    • Mint cilantro spicy and tangy dip (green chutney)
    • Tamarind and dates sweet and sour dip (saunth)
    • Yougurt (dahi)
    • Spices
      • Roasted cumin seeds powder
      • Black rock salt powder
      • Red chili powder

Above quantity of ingredients will easily serve 6 to 8 people.

Method:

  1. Green Gram Lentil Preparation – Wash and soak the lentils for two hours. Then strain it and blend in in a blender. If you want you can use the skinned lentils also, but I prefer to use lentils with skin for their nutritional benefits.
    Split Green Gram Lentil Fritters Low Fat - Enhance Your PalateSplit Green Gram Lentil Fritters Low Fat - Enhance Your PalateSplit Green Gram Lentil Fritters Low Fat - Enhance Your Palate
  2. Transfer the batter into a mixing bowl and add green chilies, ginger, cilantro and spices (salt, red chili flakes, cumin seeds and asafoetida).
    Split Green Gram Lentil Fritters Low Fat - Enhance Your Palate
  3. Mix it rigorously to make it uniform.
    Split Green Gram Lentil Fritters Low Fat - Enhance Your Palate
  4. Here, I have used a seasoned cast iron takoyaki plate in place of appe pan. Heat the pan on medium heat and brush each cavity with oil.
  5. Now pour the batter in each of the cavities and flip it after few minutes when bottom side is brown. If the pan is seasoned properly then  batter wont stick to the pan and fritters should easily flip with just a stick.
    Split Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your PalateSplit Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your PalateSplit Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your Palate
  6. After removing from the pan, let the fritters rest on mesh to keep the crispy while they cool a little bit.
    Split Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your Palate
  7. Your fritters are now ready. Serve them with mint cilantro and tamarind dip (green chutney and saunth).

Variation 1: Plain Fritters Topped with Yoghurt and Tamarind Chutney

This particular version is not vegan due to 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 Laddu‘ is a very famous street food in northern India. The flavors of radish and green gram (mung) lentil fritters compliment 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 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 redish, 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…

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

Other healthy vegetarian appetizers you may like to try:

Bathua ka Raita

Bathua Ka Raita: Delicious Yogurt Recipe

Savory Breakfast Muffins

Healthy Breakfast Muffins: Egg Free & Loaded with Veggies

Tandoori Curry Puffs - Veg Puff Recipe

Tandoori Curry Puff: Veg Puff Recipe

Split Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your Palate
5 from 1 vote

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

Green Gram Lentils (Chilka Mung Dal) have a lot of nutritional benefits. They are a good source of protein, high in dietary fiber and low in calories. It has low GI (glycemic index), which make it good for people with diabetes. These lentils are also easy to digest making it an attractive option for people with sensitive stomach. 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 Mung Dal) Fritters but with same authentic taste.  This proposed method makes this appetizer much better on health chart. Also shown below are several variations on how you may serve these with different accompaniments.
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, vada
Servings: 8
Calories: 95kcal

Ingredients

  • 1 cups Green gram lentils Chilka Mung Dal – 2 cups dried and then prepared per method below
  • 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 gratedoptional
  • 50 g Green Onions 1 cup chopped optional
  • Mint leaves 2 or 3 sprigs

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 hing – 1 generous pinch crushed (Do not add for gluten free version)

Spices

  • 1 tsp Roasted cumin powder
  • 1/2 tsp Black rock salt powder
  • 1/2 tsp Red chili powder

Instructions

  • Green Gram Lentil Preparation – Wash and soak the lentils for two hours. Then strain it and blend in in a blender. If you want you can use the skinned lentils also, but I prefer to use lentils with skin for their nutritional benefits.
  • Transfer the batter into a mixing bowl and add green chilies, ginger, cilantro and spices (salt, red chili flakes, cumin seeds and asafoetida).
  • Mix it rigorously to make it uniform.
  • Here, I have used a seasoned cast iron takoyaki plate in place of appe pan. Heat the pan 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. If the pan is seasoned properly then  batter wont stick to the pan and fritters should easily flip with just a stick.
  • After removing from the pan, let the fritters rest on mesh to keep the crispy while they cool a little bit.
  • Your fritters are now ready. Serve them with mint cilantro and tamarind dip (green chutney and saunth).

Notes

Variation 1: Plain Fritters Topped with Yoghurt and Tamarind Chutney This particular version is not vegan due to 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). Variation 2: Modified or Plain Fritters served as a savory and tangy snack (chaat – Ram Laddu) ‘Ram Laddu’ is a very famous street food in northern India. The flavors of radish and green gram (mung) lentil fritters compliment each other very well!
Nutrition Facts
Moong Dal Vada – Low Fat Ebelskiver Pan Version (Lentil Fritters)
Amount Per Serving
Calories 95 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 451mg20%
Potassium 300mg9%
Carbohydrates 16g5%
Fiber 8g33%
Sugar 1g1%
Protein 7g14%
Vitamin A 272IU5%
Vitamin C 4mg5%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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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

    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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