Lentil Vadai (Fried Lentil Patties)

CategoryCooking MethodTagsDifficultyBeginner
Yields1 ServingPrep Time45 minsCook Time15 mins
Yields1 ServingPrep Time45 minsCook Time15 mins

These are tasty little morsels that are crispy on the outside and soft on the inside, with the fragrance of herbs and spices, and a popular South Indian snack. They are made with lentils – a legume high in protein and fiber and low in fat, which makes them a healthy substitute for meat – and bound with mashed chickpeas. Although they smell great straight out of the frying pan, they are just as delicious at room temperature.

Makes approximately 15 pcs.


 350 g dhal, preferably Australian
 150 g chickpeas, mashed
 4 dried chillies
 4 bird’s eye chillies, chopped
 10 g fennel seeds
 5 g poppy seeds
 6 g bicarbonate of soda
 30 g trans fat free shortening
 50 g ginger, chopped
 60 g red onions, chopped
 2 sprigs curry leaves, finely sliced
 20 g coriander, finely sliced
 salt to taste
 palm oil, for deep-frying



Soak dhal and dried chilli for 6 hours.


Blend roughly with mashed chik peas, bird’s eye chillies, fennel seeds, poppy seeds and a little water.


Add bicarbonate of soda, margarine, chopped ginger, onions, curry leaves and coriander.


Season to taste with salt.


Coat the palms of your hands with a little oil and form 120 gram little patties from the blended mixture.


Heat oil in a large frying pot until it reaches 140°C.


Deep fry the patties until they are golden brown and crispy on the outside. Drain on greaseproof paper to allow excess oil to run before serving.

This recipe uses Food Processors

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