lentil fritters

Indian style Lentil Nuggets which are protein, iron &amp; fiber rich, vegan, glutenfree, storage friendly, kids friendly, prep food.

Masala Nuggets / Lentil Nuggets / Dal Vada

SenagaPappu / Split Yellow Gram Lentils / Chana Dal

count Green Chillies

Ginger

twigs Fresh Coriander

Jeera / Cumin Seeds

Water

Turmeric

Salt

Cooking Oil ((or as required) (for deep fry))

First and foremost, take the senagapappu/chana dal into a wide vessel, wash them 2-3 times.And 3 times of water and leave the vessel on kitchen platform for 3 hrs, to soak.

After soaking, drain the water. Take the chana dal into a food processor/blender/mixer.Keep a tablespoon of dal aside. Don&#039;t grind this.

Then add the salt,turmeric,green chillies,ginger pieces, half of the coriander, jeera/cumin into the processor.Grind everything into coarse batter. Now, add the tablespoon of dal which we kept aside.

Chop the onions, curry leaves &amp; rest of the coriander into tiny pieces and add them to the batter.Mix everything gently &amp; keep aside.

PREP WORK:

Put a frying pan with enough of cooking oil (for deep frying) on the stove top under high flame.Meanwhile, with the batter, make small balls. Then press each ball into flat patties with your thumb finger.

When the oil very hot, reduce the flame to medium and gently drop the patties into the oil.

Fry them on one side for 2-3 mins and then flip them back to the other side gently.And fry on the other side also for 2-3 mins. Once the nuggets are fried to golden brown colour, take them out using the ladle onto a plate with paper towel on. Done!!

COOKING:

Whip up a batch of these flavorful Lentil Fritters with Garlic Sauce. Vegan friendly fritters are filled with lentils, garlic, and walnuts!

Lentil Fritters with Garlic Sauce

lentils (cooked according to package directions)

olive oil

onion (diced)

garlic (roughly chopped)

mushrooms (sliced)

quinoa (cooked according to package directions)

walnuts (or cashews)

cumin

smoked paprika

parsley (dry

salt

ground flax (+2 tbsp of water)

water

soy sauce (or tamari

soy milk (or other plant based milk)

yeast

garlic garlic

cornstarch (or another thickener)

salt (to taste)

lemon juice (to taste)

Cook Lentils

Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.

Sauté Veggies

Sauté the onion, garlic, and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.

Blend Walnuts

Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.

Mix Dough

Add half of the lentils and the mushroom mixture, salt, spices, flax egg.

Add Lentils

Mix everything until it’s well combined and forms a thick dough using a hand blender. Stir in the remaining whole lentils.

Form Cakes

Using wet hands form into 12-15 little cakes.

Sear

Sear in a skillet, in a little oil, over medium heat—taking care to let them brown and form a crust before flipping.

Serve

Instructions for Lentil Cakes

Make Sauce

Pour all the ingredients into a heated pan, whisking constantly until thickened—about 3–5 minutes. Then remove from heat.

Instructions for Garlic Sauce

Top 2 lentil fritters recipes from across the web

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Masala Nuggets / Lentil Nuggets / D...

Lentil Fritters with Garlic Sauce

Top 2 lentil fritters recipes from across the web

The most viewed lentil fritters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Masala Nuggets / Lentil Nuggets / D...

Lentil Fritters with Garlic Sauce

The most viewed lentil fritters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine