5 types of lentil fritters for a flavorful street breakfast
What's the story
Lentil fritters are a staple in many street breakfasts across the globe, thanks to their deliciousness and ease of preparation. These fritters, made from lentils and spices, are a great source of protein and can be made in a variety of ways to suit different palates. Here's a look at five different types of lentil fritters that make street breakfasts globally.
#1
Masoor dal vada: A spicy delight
Masoor dal vada is a popular Indian street food made with red lentils. The lentils are soaked, ground, and mixed with spices such as cumin, coriander, and chili powder. The mixture is then shaped into small patties and deep-fried until crispy. These vadas are usually served with chutney or yogurt for a refreshing contrast to their spiciness.
#2
Medu vada: South Indian favorite
Medu vada is another South Indian favorite made from urad dal (black gram lentils). The batter is mixed with onions, green chilies, and ginger before being shaped into doughnuts and deep-fried to golden perfection. These fritters are often served with coconut chutney or sambar for an added flavor.
#3
Lentil bhaji: A flavorful snack
Lentil bhaji is a popular snack in parts of West Africa. Prepared with a mix of lentils and vegetables like onions and peppers, the batter is seasoned with local spices before being fried into crispy fritters. Often eaten as an appetizer or side dish, they are loved for their rich flavors.
#4
Chana dal bhaji: Crispy crunch
Chana dal bhaji is made with split chickpeas (chana dal) mixed with onions, potatoes, and spices like turmeric and cumin. The mixture is shaped into small balls or patties before being fried to a crispy crunch. These fritters are usually served with tamarind sauce or green chutney.
#5
Adai: Tamil Nadu's lentil pancake
Adai is a traditional Tamil Nadu dish made from a mix of rice and various lentils like toor dal and moong dal. The batter is flavored with spices like red chilies and curry leaves, and cooked on a griddle like a pancake. This versatile dish can be eaten plain or with a variety of accompaniments, making it a popular choice for breakfast.