Recipe of the delicious and super healthy super food loaded with lentils and spinach -…
3 Steps Easy Masal Vadai/Lentil Fritters
One of the common breakfast items in South India, especially in Tamilnadu, Masal vadai is a vegetarian fried dish made of Lentils. It is protein packed, and healthy, keep you full and generally served with Idli/Dosa and sambar.
At our home make these little falafels of the south for breakfast, not generally with Idli but with savory porridge, or as little bites to have with toast and fruits. And I make them every week just because, they are simple to make.
In fact, just three steps with simple ingredients, and achieve greater results on making these crispy fritters.
You will need Split chickpeas for this recipe. Not cooked chickpeas like the ones used in the falafel recipes. Raw split chickpeas soaked in water, ground with simple spices and fried.
Sounds easy? Well, they really are easy if you plan ahead, takes less than 15 minutes, except for soaking the lentils.
Check out the recipe below –
Remember the three steps 🙂 Grind – Mix – Fry
3 Steps Paruppu/Masala VadaiCourse: 3 step cooking, Air fryer recipes, Easy recipes, Indian recipes, Quick and Easy, Savoury Recipes
Split Chickpeas – 1 cup, Soaked at least for an hour
Dry red chilli – 2 numbers[more or less as per your taste]
Fennel seeds – 1 teaspoon
Large Onion – 1 chopped
Coriander leaves – a handful, chopped.
Fresh Curry Leaves – Optional
Salt for taste
Oil to fry
- Grind coarsely the first three ingredients.
- Mix the chopped onion, coriander, curry leaves and salt.
- Make small balls of the lentils mix, slightly flattened using your palm or on a parchment paper and fry them in hot oil carefully until golden brown.
- The Fritters mix can be stored in fridge and taken out to be fried, whenever you want. Will stay good up to 3-4 days
Step by Step photos for the recipe –
Alternatively, you can fry in your airfryer, lesser oil usage, hot oil alert is not needed.
Done anyways, these little lentil nuggets are so simple to make. Try them.
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