Onion – 1, big finely chopped
Coriander Leaves – few, chopped
Curry leaves – few
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)
Method:
- 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