Tag Archives: vada

Baked Masala Vadai

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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
Ingredients:

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)

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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)

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

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  •  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

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  • 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
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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

Baked Bread Tikki

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Its raining these days at my place, and a rainy day calls for a quick snack. Had few bread slices, and thought of preparing baked bread rolls. I then rembered the bread vada recipe in I saw in sanjeevkapoor site, and wanted to try that. Since I preferred baking, I consider it as Tikki:-)
Baked Bread Tikki
Prepartion time : 10 mins | Cooking time : 20 – 25 mins | Serves : 4
Recipe category : Appetizer

Ingredients:

Bread slices – 6, crumbled (I used whole wheat bread)

Onion – 1, finely chopped

Green chili – 1, finely chopped

Curry leaves – few

Coriander leaves – few

Salt – as needed

Ginger – 1/8 tsp

Asafoetida – generous pinch

Rice flour – 1/3 cup

Semolina – 1 tbsp.

Baking soda – generous pinch

Yogurt – 1/3 cup

Oil – 2 tbsp

Oil/ Cooking Spray – to grease

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Method

• Preheat the oven to 400 degree Farenheit

• Add rice flour, bread crumbs,semolina and salt in a bowl and mix well
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• Add onion, ginger, coriander, curry leaves, oil and green chilli to the mixture and combine everything. Add yogurt and make a dough. If required add some more yogurt/water (1 or 2 tsp of yogurt)
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• Make small balls and flatten it to a thin tikki. Grease the foil with cooking spray, or brush with oil on both side of tikki
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• Bake them for about 20 minutes, turning sides in between or until they are crisp and golden brown. Broil for 2 -3 minutes in low

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My Notes:
  • Instead of baking, can also deep fry in oil
  • Can add any veggies of your choice
  • Original recipe called for peanut powder. As I didn’t have peanut that day I used semolina
  • They taste best when served immediately. If its kept for a long time they tend to became rubbery