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Crispy, savory fritters made from protein-rich horse gram. This traditional South Indian snack is packed with earthy flavors, spices, and fresh herbs, perfect with a cup of chai.
Soak the Horse Gram
Grind the Vada Batter
Prepare the Vada Mixture
Crispy, savory fritters made from protein-rich horse gram. This traditional South Indian snack is packed with earthy flavors, spices, and fresh herbs, perfect with a cup of chai.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 334.14 calories per serving with 12.77g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Shape and Fry the Vadais
Serve
To reduce oil, cook the vadais in a paniyaram (appe) pan with a few drops of oil in each cavity. Alternatively, air fry them at 375°F (190°C) for 15-18 minutes, flipping halfway through, until golden and crisp.
Incorporate 2 tablespoons of finely chopped dill leaves (sabbasige soppu) or mint leaves into the batter along with the coriander for a fresh, aromatic twist.
Easily adjust the heat by increasing or decreasing the number of dry red chilies and green chilies. For a milder vada, deseed the chilies before adding them.
Horse gram is one of the most protein-rich lentils available. This makes Kollu Vadai a great snack for muscle repair, growth, and maintaining overall body strength.
The abundant fiber in horse gram supports digestive health, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can aid in weight management.
Kollu is packed with iron, a crucial mineral for producing hemoglobin and preventing anemia. Adequate iron intake helps combat fatigue and improves energy levels.
A serving of 4 vadais contains approximately 250-300 calories. The final count depends on the amount of oil absorbed during frying.
Horse gram (Kollu) is incredibly nutritious, rich in protein, fiber, and iron. However, since this recipe involves deep-frying, the vadais are best enjoyed in moderation. For a healthier alternative, consider pan-frying or air-frying them.
Oily vadais are typically caused by two main issues: the oil temperature was too low, or the batter was too thin. Ensure your oil is properly heated before frying and grind the batter with little to no water for a thick consistency.
Yes, you can grind the horse gram paste (without onions and herbs) and store it in an airtight container in the refrigerator for up to 2 days. Add the chopped onions, coriander, and curry leaves just before you are ready to fry to maintain the batter's thick consistency.
Rice flour is used for extra crispiness. If you don't have it, you can substitute it with 1 tablespoon of fine semolina (rava) or simply omit it. The vadais will still be delicious, just slightly less crispy.
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