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.
Servings: 8
Calories: 178kcal
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
- Then strain it and blend in in a blender.
- 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
- 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.
- 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.
- If the pan is seasoned properly then the batter won't 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.
Notes
NOTE:
- If you want you can use the skinned lentils also, but I prefer to use lentils with skin for their nutritional benefits.
- Here, I have used a seasoned cast iron takoyaki plate in place of appe pan.
Nutrition
Calories: 178kcal | Carbohydrates: 31g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 304mg | Potassium: 532mg | Fiber: 15g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 4mg