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Baked Masala Vada Recipe - Nee's Kitchen - Little India Directory

Baked Masala Vada Recipe

A Healthy Twist To A Favourite Indian Snack Recipe.
Syndicated from Nee's Kitchen.

Neeru Srikanth | October 23, 2016

Food  Recipes  Snacks  

Rainy days, for me, ignite a desire for masala chai with a good snack to enjoy the cool weather from my balcony! When it comes to Indian snacks or Indian recipes, many swear by the taste of deep fried dishes. Personally, I prefer to bake, as it is a much healthier option, especially if one is trying to lose weight. At the same time, I attempt to maintain a taste similar to a deep fried version of the snack. My baked masala vada (or vadai as South Indians call it) recipe is one such healthy Indian snack dish.

How much healthier is it you ask? Well, it consumes only a couple of tablespoons (max) of oil for a batch of 10 vadas. The only down side of baking is that at 190 degree celsius, it takes the masala vada 30-35 minutes to cook, with the need to check on the batch in the oven every 15 minutes to see if it’s cooking correctly and to turn the masala vadais over to cook both sides. Really though, what’s a few more minutes for better health?

Baked Masala Vada Indian Snack (Visual Recipe)

Ingredients

  • Chana Dhal/Kadalai Paruppu – 125ml (½ cup)
  • Saunf/Fennel seeds – 5ml (1 tsp)
  • Green chilli – 3
  • Ginger – 1 inch
  • Garlic – 2 cloves
  • Curry leaves – a few
  • Mint – 30ml (2tbsp)
  • Coriander – 15 ml (1 tbsp)
  • Onion – 1 chopped
  • Rice powder – 15 ml (1 tbsp)
  • Oil – to brush – 30 ml (2 tbsp)
  • Salt – to taste
  • Hing – a pinch

Ingredients For Baked Masala Vada Recipe

Preparation

Step 1: Soak Dhal for 3 -4 hours.
Step 2: Grind green chilli, ginger, fennel seeds, garlic into a mix.

Mix Chilli, Ginger, Fennel Seeds & Garlic Into A Mix - Masala Vada Recipe Step 2Step 3: Grind dhal separately after straining the water.

Strain Water From Dhal and Grind Dhal - Masala Vadai Recipe Step 3Step 4: Mix dhal, onion, mint, coriander,salt and the grind mixture in step 2. Add salt & Hing.

Mix the rest of the ingredients with Step 2 ingredients - Masala Vadai RecipeStep 5: Add rice flour. Adjust the quantity to make it a bit thick. This is added at the end as the batter may sometimes have water content.

Add rice flour to the mix - Masala Vada Recipe Step 5Step 6: Take a baking tray and brush it with oil.

Step 7: Take the vada mix, make patties by shaping with your hand and place them on the tray.

Make Patties and Place On Tray - Indian Snack Recipe Step 7Step 8: Brush the patties with oil on top and put the tray in the refrigerator for 20 mins.

Brush Oil On Patties & Refrigerate - Masala Vada Recipe Step 8Step 9: Pre-heat oven at 190 degrees Celsius for 5 mins and then place the tray into the oven.

Place in oven at 190 degrees Celsius - Masala Vada Recipe Step 9Step 10: Check every 10–15 mins. Turn the masala vada after they become brown on the top side. It took roughly 18 minutes for one side to be done.

Check if it's cooking correctly and flip over - Step 11 Masala Vadai recipeStep 11: Flip over to other side to check if it has turned brown. Brushing oil after flipping is optional. There is usually no difference in cooking time even if you brush additional oil. It took a total of 35 mins to get cooked.

Flip over to cook the other side of the masala vadaiStep 12: You may switch off the oven at this point and leave the tray inside to store it hot until it is served.

Step 13: Enjoy the baked and healthy masala vada with a cup of masala chai.

Serve masala vada hot with masala chai - masala vadai recipe

Baked Masala Vadai Recipe (Printable Version)

4.0 from 1 reviews
Baked Masala Vada Recipe
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10 vadas
 
A healthy version of a popular Indian snack to be had with masala chai.
Ingredients
  • Chana Dhal/Kadalai Paruppu – 125ml (½ cup)
  • Saunf/Fennel seeds – 5ml (1 tsp)
  • Green chili - 3
  • Ginger – 1 inch
  • Garlic - 2 cloves
  • Curry leaves – few
  • Mint – 30ml (2 tbsp)
  • Coriander – 15ml (1 tbsp)
  • Onion – 1 chopped
  • Rice powder – 15ml (1 tbsp)
  • Oil – to brush – 30ml (2tbsp)
  • Salt - to taste
  • Hing - a pinch
Instructions
  1. Soak dhal for 3-4 hours.
  2. Grind green chilli, ginger, fennel seeds and garlic into a mix.
  3. Grind dhal separately after 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. This is added at the end as the batter may sometimes have water content.
  6. Take a baking tray and brush it with oil.
  7. Take the vada mix, make patties by shaping with your hand and place them on the tray.
  8. Brush the patties with oil on top and put the tray in the refrigerator for 20 mins.
  9. Pre-heat oven at 190 degrees Celsius for 5 mins and then place the tray into the oven.
  10. Check every 10–15 mins. Turn the masala vada after they become brown on the top side. It took roughly 18 minutes for one side to be done.
  11. Flip over to other side to check if it has turned brown. Brushing oil after flipping is optional. There is usually no difference in cooking time even if you brush additional oil. It took a total of 35 mins to get cooked.
  12. You may switch off the oven at this point and leave the tray inside to store it hot until it is served.
  13. Enjoy the baked and healthy masala vada with a cup of masala chai.
Notes
While prep time is only 15 mins, there is a 3-4 hour soaking time for the dhal and a further 20mins of refrigeration for the patties to set a little before being placed in the oven.

 

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Neeru Srikanth

I am Neeraja alias Neeru, author and food stylist of Nee's Kitchen. An IT professional for the last 15+ years residing Singapore, I have taken a break from mid-June 2016 to pursue my passion in cooking and food styling. My interest in exploring vegetarian traditional & fusion cooking from all cuisines led to my documenting my passion from 2016. Singapore makes it easy for me to explore many Asian recipes in a traditional way with the help of my friends. I also have a huge collections of props and antiques for photography using both natural and artificial lights and have a mini studio at my home in Singapore. If you are interested in food styling or food photography projects in Singapore, email me. Other articles by this author

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Comments

Dec 26, 2018
bhavya komali says:

Masala vada is one of the tasty South Indian Dish. I love to eat with chicken curry. Thanks for sharing the Method of making.

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