Recipe Cooked, Photographed and Written by Praveena

PrepTime:2-3 hrs   CookTime:20 mins   Cuisine:Indian

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Table of Contents⇓  RecipeCard⇓ 

Sharing here my own idea of making this originally deep fried recipe, into a very low oil version. Please do read through and try out! 🙂

Table of Contents:

Click to Expand / Collapse

1. What is ‘Vada Ponganalu’ & why to make them:
2. Short Video Clip of ‘Vada Ponganalu’ in Appe Pan:
3. Possible Alterations for the recipe, ‘Vada Ponganalu / Non Fried Lentil Fritters’:
4. Other recipes from my blog:
5. Step wise pics Procedure for ‘Vada Ponganalu / Non Fried Lentil Fritters’:
   1. Prep Work:
   2. Prepare the Vada Batter:
   3. Cooking in Appe Pan:
6. Tips & Storage:
7. Result:
8. Recipe Card & Print:

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What is ‘Vada Ponganalu’ & why to make them:

Gunta Ponganalu is the name given these tiny little balls of dal fritters (no fry) in Telugu (a South Indian Regional language, my Mother tongue).

This is a breakfast or evening snack or supper item served with any spicy chutney to balance the taste.

I named these as, vada ponganalu / nonfried lentil fritters,  coz I made them with the batter used for making Medu Vada / Minapa Gaaerlu.

It is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse.

It’s a vegan, gluten free, non-fried, protein enriched recipe that’s Guilt free in all ways. We had Roasted Tomato Chutney / Tomato Pachadi as a condiment along with fresh lettuce & tomato salad and fresh papaya cubes.

Short Video Clip of ‘Vada Ponganalu’ in Appe Pan:

Possible Alterations for the recipe, ‘Vada Ponganalu / Non Fried Lentil Fritters’:

Other lentils to use: There are many other recipes for preparing this simple dish. But I mostly make them with Urad Dal or Black Lentils as its one of the richest sources of proteins and Vitamin B.

You might use Yellow Moong dal, Whole Green Moong dal for the same recipe.

About the batter used: Though this batter is same as that we make for Medu Vada / Minapa Gaaerlu, preparation for batter is different for both.

Other vegetables to add: Finely grated white cabbage, finely grated beetroot can be added to the batter.

To replace oil for frying: For best taste, use ghee in the appe pan. Or else go for butter. But these add more fat content to the dish.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned in the end.

Appetiser recipes Collection⇒  Starters / Snacks

Breakfast recipes collection⇒ Breakfast / Tiffin

Chutney recipes collection⇒  Chutney / Pachchadi / Dip

Low Calorie Recipes collection⇒ Weight Loss Food / Low Carb Recipes

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Ingredients:

• Minapa Gundlu / Skinless Whole Black Lentils / Urad Gota / Dal – 1 cup
• Water – as required (for soaking)
• Finely Chopped Onion – ½ cup 
• Green Chillies – 4 (finely chopped)
• Grated Carrot – ¼ cup
• Fresh Coriander Leaves – a handful (finely chopped)
• Ajwain / Carom Seeds – 1 teaspoon
• Salt – 2 teaspoons (or) as per taste
• Whole Black Pepper – 1 tablespoon
• Cooking Oil  – as required

Special Ingredients:

• Fresh Coriander Leaves
• Green Chillies

Step wise pics Procedure for ‘Vada Ponganalu / Non Fried Lentil Fritters’:

Prep Work:

Take the Urad Gota / Minapa Gundlu into a big vessel, wash twice. Then soak them with 3 cups of water for 2-3 hours. After soaking the lentils will bulge in size.

Prepare the Vada Batter:

Exclude the soaked water, transfer the soaked dal into a grinder/processor, add the whole black pepper.

Grind them thoroughly into a smooth batter, add few tablespoons of water in between ONLY IF NEEDED. (I did not add any)

Take the smoothly grind lentil batter into a mixing bowl.

Add all these>> salt, chopped green chillies, chopped onions, chopped coriander, carom seeds and grated carrot. Mix everything thoroughly.

Cooking in Appe Pan:

Put the Ponganalu pan/Appe pan/Paniyaram pan on stove top under high flame. Pour ¼ teaspoon of oil in each hole of the pan.

When the oil is heated , gently drop a tablespoon of batter into each hole and close the pan with lid.

Reduce the flame to medium and let it cook with lid, for 7-8 mins.

After that open the lid, and using a tablespoon / chopstick, turn each one to the other side.

Reduce the flame to low, and let them cook without the lid for another 7-8 mins.

Using a tablespoon, remove each from the pan and serve them hot!! Done!!

Tips & Storage:

• Soaking the urad dal/whole black lentils might take approximately 2-3 hrs in summer, while it might take more time in winters.
• Don’t worry if you have soaked the urad dal/lentils for more time than required. 
• Adjust the salt and spice as per your taste.
• Storage: This batter stays good up to a week when kept in fridge.
• These, Vada ponganalu / non fried lentil fritters, taste the best ONLY when served warm/hot.

Result:

• This is a vegan, gluten free, non-fried, protein enriched recipe for fritters. It’s perfectly Guilt free in all ways. 
• We had Roasted Tomato Chutney / Tomato Pachadi as a condiment along with fresh lettuce & tomato salad and fresh papaya cubes.

Recipe Card & Print:

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