Masala Vada – A Baked Vada Recipe
Masala vada or vadai of South India is a snack that is not usually deep fried, but always. It is more popular in Tamil Nadu where it is also known as ‘Paruppu vadai’. Besides being a great snack, masala vada is the Indian equivalent of cheese in rat traps.
Masala vada is made with split chickpeas and pigeon peas (chana dal and toor dal). Masala vada can be a very nutritious snack depending on the way it is cooked. Today we will show you the best way to use wholesome ingredients without junking them up. Will our baked version of the masala vada taste half as good as the deep fried variant? Well, you will never, ever see anything mediocre on hissing cooker.
Our baked masala vada recipe will yield 7 vada, with 78 kilocalories in each. To make baked masala vada, you will need the following ingredients,
Ingredients, Measurements & Nutritional Values
| To Prep Dal | |
| Pigeon pea (Toor dal) | 50 grams |
| Split chickpea (Chana dal) | 50 grams |
| Water | As required |
| Seasoning For Batter | |
| Onion | 1 |
| Green chilli | 1 |
| Ginger | 1 knob julienned |
| Dried red chilli | 1 |
| Fennel seeds | 1 tablespoon |
| Asafoetida | A pinch |
| Salt | To taste |
| Water | A splash |
| To Drizzle | |
| Extra virgin olive oil | 1 tablespoon |
Click on the nutritional chart below to zoom
Facts
- Fiber rich split chickpeas have a low glycemic index which makes it a great food source for people with diabetes.
- Consuming legumes such as pigeon peas lower risk of heart disease, stroke, certain cancers, type 2 diabetes and cardiovascular disease.
Video Walk Through : Baked Masala Vada Recipe
Instructions : Baked Masala Vada Recipe
Prep Dal
- Set a pan on medium heat.
- Toast split chickpeas and pigeon peas for a minute or two. Pay close attention so that you don’t burn them.
- Transfer the toasted dal to a mixing bowl and allow them to cool down.
- Add water and soak dal for 24 hours. If you are short of time, soak at least for 4 hours.
- 24 hours later, discard the water. Wash and sort dal thoroughly in running water.
Make Batter For Masala Vada
- Transfer soaked dal to a blender.
- Add julienned ginger, green chilli, asafoetida, salt and a splash of water. Blitz into a coarse paste.
- Transfer the coarse paste to a mixing bowl.
- Add onions, toasted dried red chilli and fennel seeds
- Mix everything well.
- Split the dough into 7 to 8 even portions. Roll them into balls and form patties on a greased baking tray or an oven safe skillet.
- Drizzle and brush some extra virgin olive oil on the patties.
- Transfer to an oven preheated to 225ºC (437ºF) and bake for for 25 minutes.
Serve our baked masala vada hot and enjoy it as is. It also goes well with coconut, mint or onion chutney. We haven’t shot the chutneys yet, but we will get to it some day. If you have masala vada left over from the previous day, use them to make vada curry. Click here for the recipe.
Baked Masala Vada, another healthy recipe, the hissing cooker way.
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