Baked Masala vadai | Baked paruppu vadai recipe – Healthy, easy-baked version of tea kadai masal vadai recipe with full video and step-by-step pictures. Crispy Baked masala vadai recipe
Masala vada | masala vadai is one of our favorite snacks and we usually make it by deep-frying it. I have posted baked pakoras a few years back. Ever since I wanted to try out a baked version of masala vadais. I have seen my co-participant making this in a Cookery show a few years back in Singapore. The vadai is the same one as to how we make our usual tea kadai masala vadai. Instead of deep-frying this, we are going to bake this.
I tried this yesterday and it turned out very well and everyone at home loved it. I just used 3 tbsp of oil in total for 12 vadas. How nice right! Even if you want to make paruppu vadais for festivals, you can skip the onions and garlic. You can add cabbage to this and make it as cabbage vadai too.
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Baked masala vadai
Ingredients
- ½ cup chana dal
- 4 red chilis
- Few curry leaves
- A small piece ginger
- 3 cloves garlic
- ½ tsp baking soda
- ½ tsp fennel seeds
- Salt as needed
- 1 big onion finely chopped
- 3 tbsp oil
Instructions
- Wash and soak the chana dal for 2 hours.
- Drain the water and keep 1 tbsp of soaked chana dal aside.
- In a mixie jar, add the red chilis, curry leaves, ginger, garlic, fennel seeds.
- Pulse this first.
- Now add the soaked chana dal to the mixie jar.
- Pulse this into a coarse paste.
- Do not add any water.
- Transfer this to a bowl.
- Just before making add finely chopped onions, baking soda, 3 tsp oil and salt.
- Mix well evenly.
- Line a baking tray with a baking sheet r aluminum foil.
- Grease your hands with oil and take a lemon sized dough.
- Make a thin patty, do not make a thick one, it will not get baked inside.
- Preheat the oven at 170 degrees for 10 minutes.
- Arrange all the dough patties in the tray.
- Drizzle little oil on the patties.
- Bake this for 25-30 minutes at 170 degrees.
- Mine got done in 25 minutes.
- Baking time varies from oven to oven.
- Enjoy the crispy masala vadas hot.
- Serve with any chutney of your choice or you can enjoy this with curd rice too.
Notes
- Wash and soak the chana dal for 2 hours.
- Drain the water.
- Keep 1 tbsp of soaked chana dal aside. This adds nice crunchiness to the vadas.
- In a mixie jar, add the red chilis, curry leaves, ginger, garlic, fennel seeds.
- Pulse this first.
- Now add the soaked chana dal to the mixie jar
- Pulse this into a coarse paste.
- Do not add any water.
- Transfer this to a bowl.
- Just before making add finely chopped onions, baking soda, 3 tsp oil and salt.
- Mix well.
- Line a baking tray with a baking sheet r aluminium foil. Grease it with oil.
- Grease your hands with oil and take a lemon sized dough.
- Make a thin patty, do not make a thick one, it will not get baked inside.
- Preheat the oven at 170 degrees for 10 minutes.
- Arrange all the dough patties in the tray.
- Drizzle little oil on the patties.
- Bake this for 25-30 minutes at 170 degrees.
- Mine got done in 25 minutes.
- Baking time varies from oven to oven.
- Enjoy the crispy masala vadas hot.
- Serve with any chutney of your choice or you can enjoy this with curd rice too.
I made this today to have with Pongal. I had difficulty making lime size rounds as it was crumbling. Not sure I ground it correctly ( may be should have ground a little more). Used the food processor. Not sure should have used my Blentec which I use to grind for my dosa batter.
I added some corn starch and baked them. They were very tasty and crunchy like a fladt crispy masala vadai. Please let me know your suggestions.
Thanks for trying it out. AS you have mentioned,it is very coarse, that’s the reason why it is crumbling. You can pulse it once and then make the balls.
Aside from having to blend the chana dal to the right consistency, this was easy to make, and very delicious, I flipped them half way and baked a total time of 30 minutes.
I will definitely make a double batch next time. Thank you for the lovely recipe!
Thank you so much