Lentil Tatertots

These lentil tater-tots are so addicting and super easy to make. You can make the whole recipe in the food processor. They are a healthier version of tater tots because they aren’t potatoes, but they are still deep-fried. It is possible to bake them in the oven, but I haven’t tried it. 

Ingredients for the Lentil Tater-Tots:

  • App. 1/4 cup Masoor Dal
  • App. 1/4 cup Moong Bean/Dal
  • 1/2 cup Urad Dal
  • 1/2 cup Channa Dal
  • 1 tbsp curry powder (you may adjust the quantity)
  • salt to taste
  • 1 tsp ginger-garlic paste
  • chili powder to taste
  • juice of half a lemon
  • cilantro or parsley (optional)
  • water as needed

Directions for the Lentil Tater-Tots:

  • Soak all the lentils overnight. They should look slightly more prominent.
  • Add all of the lentils into a food processor and process until they’re a course meal.
  • Add all of the spices and other ingredients.
  • Process until everything is smooth, don’t overdo it. 
  • Add water as needed. It should be a very thick batter.
  • Start heating oil for frying.
  • Take about a tablespoon of batter and shape it into your desired shape. 
  • Drop it into the oil. You can do about 5 or 6 at a time, depending on how big your pot is. 
  • Once they start to brown, slowly turn them over until they are an even golden brown color.
  • Serve warm with ketchup, mayo, or whatever you want!

Lentil Tatertots

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