Name: Baked Masala Vada recipe by Neeru Srikanth at BetterButter
Prep time: 120 min
Cook time: 35 min
Total time: 155 min
Yield: 10
Ingredients: Bengal Gram - 1/2 cup; Saunf/Fennel seeds – 1 tsp; Green chili - 3; Ginger – 1 inch; garlic - 2; Curry leaves – few; Mint – 2 tbsp; Coriander – 1 tbsp; Onion – 1 chopped; Rice powder – 1 spoon; Oil – to brush – 2 spoons; Salt - to taste; Hing - a pinch

Ingredients Serving: 10

Bengal Gram - 1/2 cup
Saunf/Fennel seeds – 1 tsp
Green chili - 3
Ginger – 1 inch
garlic - 2
Curry leaves – few
Mint – 2 tbsp
Coriander – 1 tbsp
Onion – 1 chopped
Rice powder – 1 spoon
Oil – to brush – 2 spoons
Salt - to taste
Hing - a pinch

Instructions

Soak Dhal for 2 hours.
Grind green chili, ginger, fennel seeds, garlic in the mixie.
Grind dhal separately by straining the water.
Mix dal, onion, mint, coriander,salt and the grind mixture in step 2. Add salt & Hing.
Add rice flour. Adjust the quantity to make it a bit thick. Sometimes the batter might have water content that’s why I add this at the end.
Take a baking tray and brush it with oil.
Take the vada mix and make them into patties and place them in the tray.
Brush the patties with oil on top and put it in the refrigerator for 20 mins.
Pre heat oven at 190 deg for 5 mins and place the tray.
Check in between 10 – 12 mins. Turn them after they become brown on the top side. It took me 18 minutes for the first side
Flip the other side to check if it's turned brown. Brushing oil after flipping is optional. I did it for one row to check if there is any difference in cooking time but there was no difference. It took me a total of 35 mins to get cooked.
You may switch off the oven and leave it inside to store it hot until it is served.
Enjoy the baked and healthy masala vada with a cup of masala chai.

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