Spiced Lentil Fritters (Bada)
Indulge in these delightful Spiced Lentil Fritters, popularly known as Bada, a beloved street food from India. With a crispy golden exterior and a soft, flavorful center, these fritters are made from a blend of urad and mung dals, which provide a rich source of protein and fiber. Infused with warming spices like ginger and green chilies, and garnished with fresh coriander leaves, they are perfect as a snack or a light lunch. Serve these tantalizing fritters with a side of refreshing chutney for the ultimate taste experience that reflects the vibrant flavors of Indian cuisine.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Urad Dal
1/2 cup (washed)
Mung Dal
1/2 cup (washed)
Hing (Asafoetida) Powder
1/4 teaspoon
Salt
1/2 teaspoon
Green Chilies
2 (minced)
Coriander Leaves
2 teaspoons (chopped)
Ginger
1 teaspoon (minced)
Baking Soda
1/4 teaspoon
Ghee or Oil
as needed (for frying)
Instructions
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1. Begin by soaking the urad dal and mung dal in ample water for 2-3 hours. This softens the lentils and makes them easier to grind.
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2. After soaking, drain the excess water and transfer the dal to a food processor. Grind them into a smooth, thick batter, scraping down the sides as needed to ensure all the dal is incorporated.
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3. In a large mixing bowl, combine the ground dal with hing (asafoetida), salt, minced green chilies, chopped coriander leaves, minced ginger, and baking soda. Mix thoroughly until all ingredients are well combined and a thick batter is formed.
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4. Heat ghee or oil in a deep frying pan over medium-high heat. To test the oil’s readiness, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
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5. Using your hands or a spoon, shape the batter into doughnut-like fritters with a small hole in the center. Carefully lower them into the hot oil, taking care not to overcrowd the pan.
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6. Fry the fritters in batches, turning them occasionally, until they are golden brown and crispy on both sides (about 3-4 minutes per side).
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7. Once cooked, remove the fritters from the oil and drain them on paper towels to remove excess grease.
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8. Serve the Bada warm with a side of fresh green chutney for an extra burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Bada?
Bada is a popular Indian street food consisting of spiced lentil fritters that are crispy on the outside and soft on the inside.
What types of lentils are used in this recipe?
This recipe uses a blend of 1/2 cup Urad Dal and 1/2 cup Mung Dal.
How long should the lentils be soaked?
The urad and mung dal should be soaked in ample water for 2-3 hours to soften them for grinding.
Is this Spiced Lentil Fritter recipe vegan?
The recipe can be vegan if you choose to fry the fritters in oil instead of ghee.
What gives the Bada its spicy flavor?
The spice comes from the addition of two minced green chilies and one teaspoon of minced ginger.
Why is baking soda added to the batter?
A 1/4 teaspoon of baking soda is added to help the fritters achieve a soft and light texture inside.
How do you shape the fritters?
The batter is shaped into doughnut-like rounds with a small hole in the center before frying.
What is the best way to serve Bada?
Bada is best served warm with a side of refreshing fresh green chutney.
How do I know when the oil is ready for frying?
Drop a small amount of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready.
How long do the fritters need to fry?
The fritters should be fried for approximately 3-4 minutes per side until they are golden brown.
What is Hing and is it necessary?
Hing (asafoetida) is used for its unique savory flavor and digestive properties; 1/4 teaspoon is included in this recipe.
What consistency should the batter be?
The lentils should be ground into a smooth, thick batter.
How much salt is needed for this recipe?
The recipe calls for 1/2 teaspoon of salt.
Are these fritters high in protein?
Yes, the lentils provide a rich source of plant-based protein.
What herbs are used in the batter?
Two teaspoons of chopped fresh coriander leaves are mixed into the batter for flavor.
Should I drain the fritters after frying?
Yes, remove them from the oil and drain on paper towels to remove excess grease.
Can I use a food processor to grind the dal?
Yes, a food processor is recommended to grind the soaked lentils into a smooth paste.
Is Bada considered a snack or a meal?
It is versatile and can be served as a snack, an appetizer, or a light lunch.
Can I use a spoon to shape the batter?
Yes, you can use either your hands or a spoon to shape and drop the batter into the hot oil.
What happens if I overcrowd the pan?
Overcrowding can lower the oil temperature and lead to greasy fritters; it is best to fry them in batches.
How much ginger is used?
The recipe requires one teaspoon of minced ginger.
Is the dal washed before soaking?
Yes, the recipe specifies using washed Urad Dal and Mung Dal.
What is the texture of the finished Bada?
The finished Bada has a crispy golden exterior and a soft, flavorful center.
Can I use ghee for frying?
Yes, the recipe suggests using either ghee or oil for deep frying.
What is the heat setting for frying?
The fritters should be fried over medium-high heat.
How many green chilies are recommended?
The recipe calls for two minced green chilies.
Are these fritters gluten-free?
While the main ingredients are gluten-free, some brands of Hing contain wheat, so check your labels if you are gluten-sensitive.
What provides the fiber in this recipe?
The blend of lentils (urad and mung dal) provides a good source of fiber.
How many total ingredients are required?
There are 9 ingredients in total, including the frying medium.
Is the dal drained after soaking?
Yes, you should drain the excess water before transferring the dal to a food processor.