The next time it rains or you have a craving, make a batch of this BAKED Masala Vada. It’s just as crispy as the deep-fried version!
If I had to pick a favorite meal, just one, I’d pick Rava Upma with Masala Vada (crispy lentil fritters). Even if I was made to eat just that, every single day of my life, over and over again, I think I still wouldn’t tire of it.
Note: Rava Upma is Semolina tempered with mustard, cumin, lentils and curry leaves and cooked till soft. It’s a super comforting South Indian breakfast.
Why Baked and not fried
You thought the primary reason would be something along the lines of ‘Healthy’ right? Not quite.
I have a whole series of Baked not Fried recipes on this blog and in most of those posts I’ve whined about how awful it is that when I deep-fry things in my largely carpeted apartment, the whole place smells oily for days, even weeks! Urgh! Baking helps me avoid the oiliness that clings to the air and everything it touches.
But that’s not even the best part about Baking something that is traditionally deep-fried – Usually while deep-frying stuff, I’d have to stand over hot oil (hazardous as it is) frying multiple batches. And only one or two people get to eat while the rest of the batter is being fried. When it’s baked though, it’s all in the oven in one batch and I know that in 30 minutes, everyone at the table waiting for their vada can get their share all at once.
Waiting is a real problem you know, coz as kids, my brother and I would fight like hyenas over every batch, sometimes even grabbing the plate and running away so the other one can’t get to it.
Here are some other deep-fried snacks that I’ve managed to bake!
Starting from top left: Baked Medu Vada, Baked Plantain Chips, Baked Masala Peanuts, Baked Noodle wrapped Potato bundles, Baked Okra (Lady’s finger) fries, Baked Onion Pakoda, Baked Mini Samosa, Baked Navratna Mixture.
Making Baked Masala Vada
For those of you who haven’t had Masala Vada, it’s essentially just the Indian version of the middle eastern Falafels.
Both recipes use chickpeas (falafels use whole chickpeas, Masala Vada uses Split Chickpeas a.k.a Channa Dal) – you should be able to find these in any Indian grocery store.
Like all other lentils and grains, these must be soaked too. (Here’s why you need to soak your lentils). I usually soak these for 1-2 hours, until I can ‘cut’ through the lentil with my nails.
Then grind the channa dal (split chickpeas) with cumin seeds, fennel seeds, green chillies, ginger, garlic and salt. Stir in chopped onions, cilantro, oil and baking soda.
Divide the batter equally into balls and pat down to a disk about 1/2″ thick. Brush or spray with more oil and then bake!
Honestly, these Baked Masala Vada were just as crisp as it was deep-fried! Another one of my favorite deep-fried foods, now perfectly fine when baked! If you don’t believe me, try and see for yourself!!
And as it bakes, don’t forget to make yourself some hot coffee or tea. This Baked Masala Vada (crispy lentil fritter) is just the prefect evening snack when accompanied by a hot cup of your favorite beverage!
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
Baked Masala Vada
- Prep Time:2h 10m
- Cook Time:30m
- Total Time:2h 40m
- Serves: 4
- Yield: 12 masala vada
Ingredients
- 3/4 c channa dal (Split chickpeas)
- Water, for soaking
- 1/2 tsp. cumin seeds
- 1/4 tsp. fennel seeds
- 2 -3 green chillies
- 1 tbsp. ginger, chopped
- 1 -2 garlic pods
- 1/4 c chopped onion
- 1/4 c chopped cilantro
- 1 tsp. oil + for brushing/spraying
- 1/4 tsp. baking soda
- Salt to taste
Instructions
- Soak the lentil in water for about 2 hours. Rinse, drain and set aside.
- Preheat oven to 425°F/220°C. Line a medium baking tray with foil or silicone baking mat.
- Grind the soaked lentils with cumin seeds, fennel seeds, green chillies, ginger, garlic and salt till soft but still a little coarse.
- Transfer the batter to a bowl and stir in the chopped onion, cilantro, oil and baking soda.
- Divide the batter into 12 balls. Place on the lined baking tray spaced evenly. Using your fingers, pat down each ball into a flat disk about 1/2" thick. Spray or brush with oil.
- Bake in the preheated oven at 425°F/220°C for 30 minutes or until the vada turns golden brown and crisp.
- Transfer to a wire rack for a minute to cool just slightly, and serve immediately while still warm. Best eaten as soon as it comes out of the oven.
Meera Seetharaman says
Love the idea of baking masala vada. I’ll try it when I’m in the mood for a vada next time. I hate the oily smell that goes every where (even the closets) and stays in there for days. I also hate the sticky mess it leaves on the cabinets, hood, back splash etc. I’ll check out the rest of your posts on ‘Baked Not Fried’ series. Nice job again!
Tina Dawson says
Exactly my feeling, Meera. I made Jangiri for Diwali this year, and my house still smells of Oil. Never again. I detest deep frying (as much as I love how insanely delicious they are!). I hope you like each of my oven converted deep-fried foods here.
Ramya says
Hi Tina,
Your masala vada, is really tempting
Just thought to try your baked version. I don’t have any Indian mixer, only have magic nutribullet.
it needs some water, to grind. so what if in case, my batter goes little watery.
please tell me how to resolve it, thanks in advance
Tina Dawson says
Hey Ramya, if you soak overnight, I don’t think you’ll need to add water at all to grind. But should you add water, and you think the batter gets too watery, place a piece of muslin over a bowl and strain the extra liquid through the cloth. It will take a little time, and some of the flavours might run out in the liquid, but make flavor adjustments and you should be fine. I try this method when I accidentally add too much water while grinding Adai.
Ramya says
Thanks Tina, for clearing my doubts and for the advises.
I tried it yesterday and it taste so good and i am gonna go ahead try all your baked versions. 🙂
Tina Dawson says
I’m so glad you liked it Ramya! Let me know how you liked the others too! Send me your pictures too! I’d love to see!
Kim | The Baking ChocolaTess says
Looks wonderful. <3 Happy Monday Tina!
Tina Dawson says
Thanks so much Kim! Happy Monday to you too! <3
Mary says
Ha! I go out of my way to avoid deep frying at home too for all the reasons you mention! I love this workaround. I could eat my weight in chickpea-anything.
Tina Dawson says
Ha ha my kinda peeps! <3
Elaine @ Dishes Delish says
I don’t like frying things either and not just because of the smells. It’s so much healthier!! These look so fun! And I’d love to try to make these. They look delicious!
Tina Dawson says
Let me know how you like it Elaine! Thanks!
Luci's Morsels says
This looks delicious and I love your thoughts on baking in lieu of frying. I definitely thought it was for health purposes but you make great points about the time and the smells! I can’t wait to try these. Yummy! Luci’s Morsels | fashion. food. frivolity.
Tina Dawson says
Happy to help, Luci!
Dawn - Girl Heart Food says
I absolutely love chickpeas and try to use them as often as I can. These fritters sound so good with all those spices and my favourite thing is that they are baked – so much healthier, right? That means I can eat a little more than if they were fried 😉
Tina Dawson says
Yes you can Dawn! Ah, I love how you think like me!
sandi G says
We love chickpeas…these crispy dish looks so good. Can’t wait to try it.
Tina Dawson says
Let me know how you like it, Sandi!
Ellen says
This looks amazing and so much better for you than fried! I love that there is cilantro in the recipe.
Tina Dawson says
Add as much cilantro as you like! Thanks Ellen!
sue | theviewfromgreatisland says
I’m a fritter FREAK~ these look addictive, I’m pretty sure I would not be able to stop once I started on a stack!
Tina Dawson says
They are quite addictive Sue! But you’ll love it just the same!