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Baked Masala Vada (Chickpea fritters)

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!The next time it rains, make a batch of this BAKED Masala Vada. It's just as crispy as the deep-fried version! Vegan. Gluten free. Yumm.

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.

Transform your traditional Diwali celebrations with this Baked Vada instead of the regular deep-fried one. Tastes the same, but healthier! Try these Baked Plantain Chips for a quick and healthier snack, topping or side. Baked Masala Peanuts coated in a crunchy, savory batter of gluten-free flour and spices makes for a wonderful tea time snack! Baked or Fried, these Vegan Noodle Wrapped Potato Bundles are delicious and would make a very cute and delicious addition to any lunch/dinner you host. Baked Okra Fries Baked Onion Pakodas Baked Onion Samosa Navratna Mixture Indian Trail Mix

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.

Channa Dal or split chick peas are what makes Masala Vada special.

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.

The next time it rains, make a batch of this BAKED Masala Vada. It's just as crispy as the deep-fried version! Vegan. Gluten free. Yumm.

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!

The next time it rains, make a batch of this BAKED Masala Vada. It's just as crispy as the deep-fried version! Vegan. Gluten free. Yumm.

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!!

The next time it rains, make a batch of this BAKED Masala Vada. It's just as crispy as the deep-fried version! Vegan. Gluten free. Yumm.

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

Created by on May 7, 2017

The next time it rains, make a batch of this BAKED Masala Vada. It's just as crispy as the deep-fried version! Vegan. Gluten free. Yumm.

  • 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

  1. Soak the lentil in water for about 2 hours. Rinse, drain and set aside.
  2. Preheat oven to 425°F/220°C. Line a medium baking tray with foil or silicone baking mat.
  3. Grind the soaked lentils with cumin seeds, fennel seeds, green chillies, ginger, garlic and salt till soft but still a little coarse.
  4. Transfer the batter to a bowl and stir in the chopped onion, cilantro, oil and baking soda.
  5. 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.
  6. Bake in the preheated oven at 425°F/220°C for 30 minutes or until the vada turns golden brown and crisp.
  7. 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.
The next time it rains, make a batch of this BAKED Masala Vada (Cripsy Chickpea lentil Fritters). It's just as crispy as the deep-fried version! Vegan. Gluten free. Yumm.

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Reader Interactions

Comments

  1. Hi Tina,
    I stumbled upon your site today as I was searching for baked masala vada. I make vada once a fortnight and have it for tea ( and sometimes dinner !) . It brings me comfort and takes me back to my tea time with my mum, when I would make the tea and mum makes the vada and we will have them in our little enclave at our home in Malaysia.
    Since moving to US, it has become more challenging as the smell of the oil lingers for far too long and I didnt think my husband appreciated the smell. I baked the vada today ( I am enjoying it now as I type this ), I wanted to thank you for making my life fuller and by the way my kitchen is spotless since no frying is involved. I cant wait to try the rest of your recipes!

    Reply

    • I am so so happy that you liked these!!! Thank you so much for coming back and letting me know!!! <3

      Reply

  2. Hi Tina. Made this today. Was googling for baked vavas and found your page. Made a batch and everyone loved it. So crispy and tasty. Thanks for the recipe.

    Reply

  3. Oh my! These turned our yummylicious!! Everybody went gaga over them. Definitely going to try these again!! Thanks for this brill recipe!!

    Reply

  4. 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!

    Reply

    • 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.

      Reply

  5. 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

    Reply

    • 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.

      Reply

      • 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. 🙂

        Reply

        • 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!

          Reply

  7. 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.

    Reply

  10. 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 😉

    Reply

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