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Moong Dal Vada (Lentil Fritters) - Low Fat Ebelskiver Pan Version
5 from 9 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.

Prep Time
15 mins
Cook Time
15 mins
Soaking Time
3 hrs
Total Time
30 mins
Servings: 8
Calories: 178 kcal
Course: Main Course, Breakfast, Appetizer, Snacks
Cuisine: Indian

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 teaspoon salt as per your taste
  • ½ teaspoon red chili flakes
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds crushed - optional
  • ⅛ teaspoon asafetida 1 generous pinch crushed (Do not add for gluten free version)

Instructions

    Cup of Yum
  1. Green Gram Lentil Preparation - Wash and soak the lentils for two hours.
  2. Then strain it and blend in in a blender.
  3. Transfer the batter into a mixing bowl and add green chilies, ginger, cilantro and spices (salt, red chili flakes, cumin seeds and asafoetida).
  4. If you are making fritters for Ram Ladoo, then add the optional ingredients; radish daikon and green onions.
  5. Mix it rigorously to make it uniform.
  6. Heat the seasoned cast iron takoyaki plate on medium heat and brush each cavity with oil.
  7. Now pour the batter in each of the cavities and flip it after few minutes when bottom side is brown.
  8. If the pan is seasoned properly then the batter won't stick to the pan and fritters should easily flip with just a stick.
  9. After removing from the pan, let the fritters rest on mesh to keep the crispy while they cool a little bit.
  10. Your fritters are now ready.

Notes

  • NOTE:
  • 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.
  • 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 Information

Calories 178kcal (9%) Carbohydrates 31g (10%) Protein 13g (26%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 304mg (13%) Potassium 532mg (11%) Fiber 15g (60%) Sugar 1g (2%) Vitamin A 249IU (5%) Vitamin C 5mg (6%) Calcium 42mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 178

% Daily Value*

Calories 178kcal 9%
Carbohydrates 31g 10%
Protein 13g 26%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 304mg 13%
Potassium 532mg 11%
Fiber 15g 60%
Sugar 1g 2%
Vitamin A 249IU 5%
Vitamin C 5mg 6%
Calcium 42mg 4%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.