- 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.
