Mixed Pulses Vadai Recipe

Recipe By Slurrp

Mixed Pulses Vadai is a popular South Indian snack made with a combination of different lentils and spices. These crispy and flavorful vadais are perfect as an appetizer or tea-time snack. The mixed pulses add a nutritious twist to the traditional vadai, making it a healthy and protein-rich option. Serve them hot with coconut chutney or sambar for a delicious and satisfying treat.

3.6
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2hr total
2hr total
Mixed Pulses Vadai
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ingredients serve

Ingredients for Mixed Pulses Vadai Recipe

  • 0.13 cup Chana Dal
  • 0.06 cup Urad Dal
  • 0.06 cup Moong Dal
  • 1/4 inch Ginger, Grated
  • 1/2 Green Chilies, Finely Chopped
  • 0.13 teaspoon Cumin Seeds
  • 0.13 teaspoon Fennel Seeds
  • 0.06 teaspoon Asafoetida
  • 1/4 Onion, Finely Chopped
  • as per your need A Handful Of Curry Leaves, Chopped
  • as required A Handful Of Coriander Leaves, Chopped
  • As required Salt To Taste
  • as required Oil For Frying

Directions: Mixed Pulses Vadai Recipe

Cooking Directions

  • STEP 1.Soak a mixture of chana dal, urad dal, and moong dal for a few hours.
  • STEP 2.Drain the water and grind the soaked dals with ginger, green chilies, and spices to make a coarse paste.
  • STEP 3.Add chopped onions, curry leaves, and coriander leaves to the paste and mix well.
  • STEP 4.Heat oil in a pan and shape the mixture into small patties.
  • STEP 5.Fry the vadais until golden brown and crispy on both sides.
  • STEP 6.Serve hot with coconut chutney or sambar.
  • STEP 7.For variation, you can also add grated coconut or grated carrots to the vadai mixture for added flavor and texture.

Cooking Tips

  • Make sure to soak the dals for at least 4-5 hours to ensure they are soft and easy to grind.
  • Do not make the vadai mixture too watery. It should be thick enough to shape into patties.
  • Fry the vadais on medium heat to ensure they cook evenly and become crispy.
  • You can also make mini vadais by shaping the mixture into small bite-sized balls.
  • Leftover vadais can be stored in an airtight container and reheated in the oven or air fryer for a few minutes before serving.

Storage and Serving

  • Store the vadais in an airtight container at room temperature for up to 2 days.
  • To serve, reheat the vadais in the oven or air fryer for a few minutes until crispy.
  • Serve the vadais hot with coconut chutney, sambar, or tomato ketchup for dipping.
Nutrition
value
234
calories per serving
2 g Fat17 g Protein35 g Carbs17 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    17g
  • Carbs
    35g
  • Fiber
    17g

MacroNutrients

  • Carbs
    35g
  • Protein
    17g
  • Fiber
    17g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    102mg
  • Iron
    6mg
  • Vitamin A
    374mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    138mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    161mg
  • Manganese
    2mg
  • Phosphorus
    253mg
  • Selenium
    24mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp