Yogi Bowl - Lentil Risotto Style Meal premix

These crispy, golden bites are made entirely from lentils. Crispy on the outside, moist and spiced on the inside — and so addictive you'll forget every boring lentil dish you've ever had.

Think of them as the Indian cousins of falafel — except crispier, moister, and made without a deep fryer. And unlike those dry, crumbly store-bought falafels you've been disappointed by, LENbites deliver every single time.

Made from a blend of red lentils, yellow mung and chana dhal — just add water and pan-fry into crispy nuggets, patties or bhajis. No soaking. No grinding. No deep frying.

LENbites is inspired by Wada (also spelled Vada) — a beloved lentil fritter found across India, from street carts to festival feasts to grandmother's kitchens. Every region has its own version, but the soul of the dish is the same: lentils soaked, ground, spiced, and fried until irresistibly crispy.

In the South, Wada is made from urad dal or chana dal, shaped into golden rings and deep fried until crunchy. Head north and the lentil changes — red lentils and yellow moong dal take centre stage, with their own regional spice twist. Different lentils, different regions, different names — same irresistible crunch that keeps you reaching for one more.

But making Wada from scratch means soaking lentils overnight, grinding the batter, measuring spices, and deep frying — not exactly weeknight-friendly.

LENbites removes every step of the hard work. We've blended the premix with spices that not only add flavour but also support gut health, so all you do is add water and pan fry. The result is a crispy, flavourful bite that lingers on the palate long after the last nugget is gone.

💧 Mix premix + veggie/water → 🥄 Shape into nuggets or patty → 🍳 Pan fry until golden

One serve = 30g premix → makes 5 crispy nuggets or 1 burger patty

1. Weigh 30g of LENbites premix into a mixing bowl
2. Add 30-40 ml water (2-3tbsp) and mix. 
   
3. Let the mixture sit for 1 minute to soak up the water and reach desired consistency. The mixture should be like a soft paste. You should be able to lift the mixture like a dollop with a spoon.
4. Heat 1 tbsp cooking oil in a frypan and add spoonfuls of mixture into the hot oil. Gently flatten the top with a spoon to make disc like nuggets. Repeat to make 5-6 small nuggets.
5. Reduce heat to medium and cook 2–3 minutes until golden brown, then flip
6. Cook the other side for 2–3 minutes until golden and crispy
7. Serve piping hot with your favourite sauce or chutney, pair with a salad or use it in a wrap.
   

Tip: Making for a lunchbox? Add veggies in the mix eh grated zuchinni or carrot— it keeps the nuggets moist and delicious even when eaten cold.

Want to make Onion Bhajis? Add finely sliced onion to the premix — [see our Onion Bhaji recipe here →]

Red Lentils, Yellow Mung Dhal, Chana Dhal, Turmeric powder, Garlic Powder,  Cumin Powder, Coriander Powder, Fennel Powder, Ginger Powder, Kasoori Methi (dried fenugreek leaves), Salt, Asafoetida.

Storage: Store in a cool, dry place.