.jpg&w=3840&q=75)
4 Serves
39 Mins
Place the soaked and drained lentils into a food processor and pulse until they reach a coarse, crumbly texture, ensuring you do not process them into a smooth paste.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
102 µg / 400 µgCalcium
18 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
112 mg / 1,250 mgPotassium
375 mg / 4,700 mgSodium
304 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
In a large mixing bowl, combine the ground lentils with finely chopped onion, fresh ginger, chili pepper, and shredded coconut. Mix thoroughly and let the batter rest for 15 to 20 minutes to allow the flavors to meld and moisture to distribute.
Shape the mixture into small balls, slightly smaller than a golf ball, and gently flatten them into patties using the palms of your hands.
Heat the cooking oil in a deep pan over medium-high heat. Once the oil is hot enough to make the patties sizzle immediately upon contact, fry the vadas in batches of 3 to 4 for 2 to 3 minutes per side until they are deep golden brown and cooked through.
Remove the vadas from the oil and serve immediately while hot, accompanied by your choice of chili sauce, coconut chutney, or a side of fresh banana.
2
g39
g7
g
