Connect Me

facebookgoogle plusInstagramPInterest

Baked Masala Vada

Baked Masala Vada
It’s been raining for the last few days in Singapore. It’s time to have some masala chai and some good snack in the evening. " Baked Masala Vada "recipe does not have anything new from the regular masala vada in terms of ingredients. The only difference is this is baked with less oil and consumes a bit more time than the fried one.


Baked Masala Vada

With the climate making me to sit near my balcony and enjoy the weather, I would prefer to bake rather than standing before the gas and do a deep fried dish. Baked Masala vada is one such dish which gives the same taste as deep fried version. I have done this many times at my home as this version is healthier and consumes around a spoon of oil for a batch of 10 vadas. I just need to go in between every 15 minutes and check if it’s getting cooked correctly and flip to the other side. It takes around 30-35 mins with 190 deg C.

Even though the time spent is quite high when compared to regular vasa's it is absolutely healthy. When you make them in bulk it is definitely less tiresome and the oven can hold upto 50 vada's at one go if kept in proper oven container. This is ideal for party or potluck. 

Check out similar baked tea time snacks
Kebabs
Baked Potato & Spaghetti Rolls
Cheese & Bread Stuffed Puffs Sticks


Baked Masala Vada
Preparation : 15 mins | Soak Time : 3 -4 hrs
Refrigeration Time:20 mins
Cooking time : 30 -35 min | Yields : 10




Ingredients
Chana Dhal/Kadalai Paruppu – ½ cup
Saunf/Fennel seeds – 1 tsp
Green chili - 3
Ginger – 1 inch
Garlic - 2
Curry leaves – few
Mint – 2tblsp
Coriander – 1 tblsp
Onion – 1 chopped
Rice powder – 1 spoon
Oil – to brush –  2 spoons
Salt - to taste
Hing - a pinch

Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 250 ml



Preparation


1.       Soak Dhal for 3 -4 hours.

2.       Grind green chili,ginger, fennel seeds, garlic in the mixie.

3.       Grind dhal separately by straining the water.


4.       Mix dhal, onion, mint, coriander,salt and the grind mixture in step 2. Add salt & Hing.




5.       Add rice flour. Adjust the quantity to make it a bit thick. Sometimes the batter might have water content that’s why I add this at the end.



6.       Take a baking tray and brush it with oil.

7.       Take the vada mix and make them into patties and place them in the tray.



8.       Brush the patties with oil on top and put it in the refrigerator for 20 mins.

9.       Pre heat oven at 190 deg for 5 mins and place the tray.

10.   Check in between 10 – 12 mins. Turn them after they become brown on the top side. It took me 18 minutes for the first side.


11.   Flip the other side to check if its turned brown. Brushing oil after flipping is optional. I did it for one row to check if there is any difference in cooking time but there was no difference. It took me a total of 35 mins to get cooked. You may switch off the oven and leave it inside to store it hot until it is served.

Enjoy the baked and healthy masala vada with a cup of masala chai.





Baked Masala Vada
Notes
  • Adjust the chili according to your taste.
  • Make sure the dish doesn’t become too watery, else if would be difficult to mix it with rice.
  • It is must to refrigerate for atleast 15 -20 mins.