Deep Fried Lentil Patties

Deep fried lentil patties (Aama vadai) are very popular South Indian snacks. It is so delicious for being crispy outside & soft inside. Traditionally patties are prepared without adding spices like fennel, cumin, garlic, etc. on Deepavali day.  The next day we used to soak excessive fried patties in a bowl of thick curd (yogurt) and serve them as Thayir Vadai.

img_0512 Deep Fried Lentil PattiesIt tastes best when served with coconut chutney.

img_5659 Deep Fried Lentil Patties Let us prepare aama vadai and the recipe is as below:

Cooking Time (excluding soaking time) : 30 min

Yields : 15 Nos.


  1. Split chickpeas (kadalai paruppu)- 1 cup (200 g)
  2. Red chillies(milagai vatral)  – 4 Nos.
  3. Ginger (inji) – 1 inch length
  4. Onion (vengayam) – 1 No
  5. Curry leaves – 2 sprigs
  6. Salt – 1 tsp
  7. Vegetable oil for deep frying

Cooking Directions:

  • Wash & soak lentils in water, rinse & drain off water after 2 hours.
  • Chop onion & curry leaves finely and keep them aside.
  • Grind red chillies & ginger coarsely without adding water using mixer-grinder.
  • Keep a tbsp of soaked lentils separately, add remaining lentils & grind into a coarse dough without adding water.
  • Transfer dough to a bowl with left-over soaked lentils, chopped onion, curry leaves & salt and mix them well.
  • Divide dough into 15 lemon sized balls.
  • Heat a deep frying pan with oil (about 1½ inch depth) in high flame.
  • When its temperature reaches about 225 deg Celcius (or just before its boiling point), reduce the flame to medium.
  • Flatten lentil balls into patties and gently drop them one by one into oil.
  • Fry them in a batch of 5 to 7 patties depending on the size of pan.
  • Flip them over to fry both sides.
  • Remove from oil when they stop sizzling and place them on a plate lined with paper towel to drain excessive oil.
  • Serve hot with coconut chutney.

Please Note:

  • Lentils I have used requires only 2 hours of soaking, you may check the soaking time of your lentils. If they are not soaked completely, you may notice the raw smell even after frying.
  • I used sunflower oil here and you can fry in groundnut oil also.
  • It is preferred to fry patties in medium flame.
  • Ginger is added for improving digestion, you may also follow the steps below if you find difficulty in digesting lentils:
    1. Soak them overnight, drain water completely and rinse well with fresh water.
    2. Add fresh coriander leaves & cumin seeds into dough.

13 comments on “Deep Fried Lentil PattiesAdd yours →

  1. Oh Hindu temples in my home town give out free vegetarian food after they pray. I have been there before too. I like their veggie curry.
    There’s this Hare Krishna stall in central London that gives out free vegetarian food too. But I don’t really like their curry, too much lentils. Too mild, thick and starchy, more like dal.
    In Malaysia, dal is usually runny and spicy.

  2. Yes, that’s right! So I still remember this.
    It’s chickpea powder, right!
    I even remember the face of the Indian lady who sold this snack to me in my home town.
    I also miss thosai so much. They call it dosa in England. 😉

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