Baked Masala Vadai

When it comes to Vadai, Masala vadai is my all time favorite. Usually I deep fry them in oil, but my baking addiction these days told me to try a baked version. These days its snowing here and on one such days I was craving for Masala Vadai. Soaked the dal and grinded. Decided to try baked version but was little worried about the texture, so instead of making the full batch took half of the batter and started baking it. Preheated the oven and took baking tray and I realized I was out of parchment paper. I thought is this sign telling me not to bake, but I greased the tray with extra oil (compare to my usual quantity) and baked. Oh man I didn’t believe the taste. My husband didn’t believe that its baked, but after seeing the second batch from the oven he accepted:-)
Its snowing today as well and my mind has started thinking about snacks. I am sure I will end up cooking some snack today but for time being this crispy baked Masala Vadai is for my lovely readers.
Check out my other Indian baked snack

Onion –  1, big finely chopped

Coriander Leaves – few, chopped

Curry leaves – few

To grind:
Channa Dal – 1 cup
Rice flour  – 1 tbsp
Fennel Seeds(Sombu) – 1 tsp

Red Chillies – 2

Garlic – 3 pods, peeled and choped

Ginger – 1 tsp, peeled and chopped

Baking soda – a pinch

Sugar – a pinch

Salt – as needed

Pam Spray/ Oil – to grease (I used Oil)



  • Wash and soak channa dal for 2 to 3 hrs. Drain the water completely and keep aside. Grind together with other ingredients listed under “To grind” with 1 – 2 tsp of water into a coarse mixture (less water helps in crispy vadai texture. Avoid using too much water)


  • Transfer the mixture to the mixing bowl and add onions, curry leaves, coriander leaves and mix well


  •  Preheat the oven to 400 degree Fahrenhait. Take the baking tray and brush the oil
  • Take small portions of the mixture, and flatten them using your palm (thinner vadai yields crispy vadai)
  • Place them in the greased tray and brush  the top portion of each vadai with little oil to avoid drying out and of course for the crispy finish


  • Bake the vadai for 11 – 15 min, till they have browned the underside (adjust time according to your oven) . Carefully flip them and bake again for another 11 – 15 minutes. Remove and serve immediately. Serve with chutney/ ketchup.  I generally love to finish them without any sides

My Notes:

  • The key for the perfect baked vadai is batter with less moisture (water) and greasing generously with oil/ spray
  • If the vadai is thick outer portion will cook fast and inner will remain uncooked, and baking for more time may lead to to rubbery vadai
  • Just like the fried ones – these are best served the minute they are made. If can’t eat the vadai immediately, switch off the oven and keep the vadai tray back in the over till you eat. Make sure you keep the vadai back in oven after 10 minutes as the oven will still be hot. Though the crispness won’t retain for hours together but for 30 – 45 minutes it works perfect.  After that I haven’t tried
  • Instead of rice flour rava can also be used

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54 thoughts on “Baked Masala Vadai

  1. Padma Padmanaban May 10, 2015 at 1:25 AM Reply

    Lovely recipe. I actually made it the previous day, Baking it for 10 ins on each side, and rebaked at 350 F before serving for about 5 to 7 mins. Was gone in flat 5 mins 🙂 Proof is in the acting 🙂

  2. Vasun March 14, 2015 at 6:42 AM Reply

    I love masala vadai, especially with some masala chai or Bru coffee. Yours looks tasty 🙂

  3. Padma March 11, 2015 at 4:58 AM Reply

    I’m just ready with my version to post….But I liked yours too:)..May be I will wait for sometime as I already posted a few baked ones recently:)…Yours look very delicious and nice clicks:)

  4. sona March 9, 2015 at 7:50 PM Reply

    Baked version sounds interesting.. it is healthy too.. Must give a try sometime.

  5. Omar @ Lands & Flavors March 8, 2015 at 9:39 PM Reply

    Looks wonderful! I had my first taste of vada many years ago in Chennai and I was hooked. It reminded me of the falafel I’m so used to. These baked vada look just as good as fried…they’re on my list to try!

  6. Mullai Madavan March 6, 2015 at 3:10 PM Reply

    Vidhya, this recipe is really good! I should start making these healthy vadas!

  7. Charanya March 6, 2015 at 6:10 AM Reply

    OMG, this is genius. I am going to try this on my Egyptian falafels 🙂

  8. skd March 5, 2015 at 11:30 PM Reply

    The baked version doesn’t look a tad bit different than the fried one Vidya. My aunt who is originally from Chennai makes this and sends to all of us along with green chutney.

  9. Amila @Food Corner March 5, 2015 at 5:00 PM Reply

    I usually deep fry.But seems baking is better as it is healthy too.Looks delicious.
    First time here and you have a nice blog.

  10. coconutcraze March 5, 2015 at 2:47 PM Reply

    Wow, Vidya! You have put most of the traditional frying dishes into the oven! Thank you for providing this guilt free version!

  11. Elaine @ foodbod March 5, 2015 at 2:08 PM Reply

    Nice to see them baked for a change 🙂

  12. HotDish March 5, 2015 at 11:16 AM Reply

    Oh wow this looks so delicious. What a perfect snack! I love that you baked it and that it still turned out great. 🙂 So much healthier than frying!

  13. Sundari March 5, 2015 at 9:55 AM Reply

    Omg.. Vadai in a baked version!! U must be a fitness freak!! Great idea 🙂

  14. Flynthings March 5, 2015 at 7:07 AM Reply

    Fantastic! Think i am going to try them today… Going to snow here too 🙂

  15. Ranjani Raj March 5, 2015 at 4:55 AM Reply

    wow.. its a super cool idea Vidhu 🙂 u r doing a great as suits for ur website name.. keep going (y)

  16. Malathi March 5, 2015 at 4:06 AM Reply

    Good try 🙂

  17. raaaano March 5, 2015 at 2:27 AM Reply

    I love the deep fired pakodas/vadas but avoid deep fried food. Going to try this soon 🙂

  18. Francesca Trucco March 5, 2015 at 2:05 AM Reply

    They seesm to be so tasty….mhhhhhh!!! Wonderful

  19. praveenavijay March 4, 2015 at 10:22 PM Reply

    Hi, it looks yum. Can I bake varai in otg the same way. If yes please tell me the temperature and timings. Tia

    • Traditionally Modern Food March 4, 2015 at 11:48 PM Reply

      Thanku:-) Praveena, I haven’t used otg before.. If baking is possible in otg then How much temperature is generally used.. Is it celcuis or Fahrenhait. Sorry if my questions are lame, I just want to make sure I direct you correctly:-)

  20. dilip March 4, 2015 at 10:05 PM Reply

    Oh what a lovely idea to bake the vadai. Must try it out its too tempting 🙂

  21. lapetitepaniere March 4, 2015 at 9:58 PM Reply

    They look really tasty, Vidya 🙂

  22. apsara March 4, 2015 at 7:52 PM Reply

    Awesome, Vidya!

  23. Malar March 4, 2015 at 6:33 PM Reply

    Many have asked me for baked version Vidya, but I didn’t get a chance to try it… Wow it looks amazing… I should try it soon!!! Does it need to be snowy to have these wonderful vada 😀

  24. simplyvegetarian777 March 4, 2015 at 6:30 PM Reply

    Love it Vidya

  25. Aruna Panangipally March 4, 2015 at 6:08 PM Reply

    Lovely! Like you bake everything now-a-days, I make everything in a paniyaram pan. 🙂

  26. Chitra Jagadish March 4, 2015 at 4:53 PM Reply

    Was about to post my version of vada today but changed my mind and posted sweet – so still in draft…. love your version- looks yummm V…

  27. srividhya March 4, 2015 at 4:46 PM Reply

    Nice baked version is really good… I do vadais only on festival days should try over the weekend.. Never added garlic in vadais. Interesting.

    • Traditionally Modern Food March 4, 2015 at 11:52 PM Reply

      For ulunshu vadai I won’t add garlic but masala vadai Ku garlic gives nice flavor and channa dal nalla digestion Ku it helps ma.thanks dear

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