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. Also check out
Baked pakora recipeTea kadai masal vadaiAama vadai | Paruppu vadaiCanteen style keerai vadai
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.
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