Go Back
+ servings
5 from 1 vote
Split Green Gram Lentil Fritters Mung Dal Vada Low Fat - Enhance Your Palate
Moong Dal Vada - Low Fat Ebelskiver Pan Version (Lentil Fritters)
Prep Time
15 mins
Cook Time
15 mins
Soaking Time
3 hrs
Total Time
30 mins
 
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.
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: Indian
Diet: GlutenFreeDiet, HinduDiet, LowFatDiet, LowLactoseDiet, VeganDiet, VegetarianDiet
Keyword: Dal Vada, Lentil Fritters, Moong Dal Vada, vada
Servings: 8
Calories: 95 kcal
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
Spices
Instructions
  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.
  2. Transfer the batter into a mixing bowl and add green chilies, ginger, cilantro and spices (salt, red chili flakes, cumin seeds and asafoetida).
  3. Mix it rigorously to make it uniform.
  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.
  6. After removing from the pan, let the fritters rest on mesh to keep the crispy while they cool a little bit.
  7. Your fritters are now ready. Serve them with mint cilantro and tamarind dip (green chutney and saunth).
Recipe 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.