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Baked Medu Vada

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Transform your traditional Diwali celebrations with this Baked Vada instead of the regular deep-fried one. Tastes the same, but healthier!

Baked Medu Vada

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Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup urad dal (black gram lentil)
  • Water, to soak the dal
  • 1 inch ginger
  • 4 green chillies
  • 0.25 cup + 1 tbsp water
  • 4 large ice cubes
  • Salt, to taste
  • 0.75 cup onion, chopped
  • a handful of fresh coriander, chopped
  • a sprig of curry leaves
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • Oil, for brushing

Method
 

Make the batter
  1. Soak the dal in water (completely submerged) for 30 minutes, no longer.
  2. Drain and rinse the soaked lentil. Add ginger, green chillies and salt. Grind into a smooth paste, adding only a few ice cubes at a time and as little water as possible until you get a thick, smooth batter with no lumps.
  3. To the batter add the chopped onion, coriander. Adjust salt if needed.
Bake
  1. Preheat oven to 450°F/230°C. Brush oil generously into the donut pan.
  2. Stir in the baking soda and baking powder. Spoon/pipe the batter into the donut pan. Dribble more oil on the top and smooth down making sure that the entire top surface is coated in oil.
  3. Bake at 450°F/230°C for 12 minutes. Remove from oven, flip the vadas in the pan (it would be slightly stuck to the pan, but use the back of a spoon to wiggle it out without breaking the crust). Continue baking for 10 more minutes.
  4. Transfer to a wire rack immediately and let cool slightly before serving with a side of coconut chutney and sambar.
To reheat
  1. The Vadas can be refrigerated for a couple of days. To reheat, bake in a preheated oven at 450°F / 230°C for 5-8 minutes until crispy again.