Baked Spicy Fritters (Masala Vada)
Normally these fritter (masala vada) is done with Chick pea (channa dal). But for a change and health point of view, I have taken 7 varieties of legumes. Thus it will have lot of fiber. Further, it is a baked variety and so it is even healthier.
Normally these fritter (masala vada) is done with Chick pea (channa dal). But for a change and health point of view, I have taken 7 varieties of legumes. Thus it will have lot of fiber. Further, it is a baked variety and so it is even healthier.
Ingredients
3. Ginger – 1-inch piece
4. Curry leaves – few
5. Mint leaves – 1/2 cup
6. Cilantro (Coriander) leaves – 1/2 cup
7. Onion – 1, finely chopped (Optional)
8. Rice flour – 2-3 tablespoon
9. Salt – to taste
10. Asafoetida powder or hing – a pinch
11. Chilli powder 1/2 teaspoon
Preparation
1. Wash and soak Legumes in enough water overnight. Drain the excess water and keep aside.
2. Grind green chili, ginger, in the mixer jar. Transfer to a bowl. Keep aside.
3. Add the soaked and drained legumes to a mixer jar and grind it to a coarse paste without adding water.
4. Add the ground legumes to the bowl containing the green chili paste. To this add finely chopped onion( if opted), mint leaves, coriander leaves, salt, hing and mix well.
5. Add rice flour. Adjust the quantity to make it a bit thick
6. Take a baking tray and brush it with oil.
7. Take small pinches of the vada batter and shape them into patties . Place the prepared patties in the tray.
8. Preheat oven at 350 - degree Fahrenheit/180-degree centigrade for 10 minutes and then place the tray.
9. Check in between after around 10 to 12 minutes. Turn them after they become brown on the top side. It took me about 10-15 minutes to the first side.
11. Flip to the other side to check if it has turned golden brown. It will take around 35 minutes to get baked. You may switch off the oven and leave it inside to store it hot until it is served.
12. Baked masala vada is ready.
- Seven Varieties of Legumes in equal quantities – 2 cups
- Green gram (Pairu)
- Chick pea (Channa)
- Moth bean (Mota)
- Horse gram (Hurali)
- Kidney bean (Rajma)
- Black eyed bean (Alasande)
- Hyacinth bean (Avarekalu)
3. Ginger – 1-inch piece
4. Curry leaves – few
5. Mint leaves – 1/2 cup
6. Cilantro (Coriander) leaves – 1/2 cup
7. Onion – 1, finely chopped (Optional)
8. Rice flour – 2-3 tablespoon
9. Salt – to taste
10. Asafoetida powder or hing – a pinch
11. Chilli powder 1/2 teaspoon
Preparation
1. Wash and soak Legumes in enough water overnight. Drain the excess water and keep aside.
2. Grind green chili, ginger, in the mixer jar. Transfer to a bowl. Keep aside.
3. Add the soaked and drained legumes to a mixer jar and grind it to a coarse paste without adding water.
4. Add the ground legumes to the bowl containing the green chili paste. To this add finely chopped onion( if opted), mint leaves, coriander leaves, salt, hing and mix well.
5. Add rice flour. Adjust the quantity to make it a bit thick
6. Take a baking tray and brush it with oil.
7. Take small pinches of the vada batter and shape them into patties . Place the prepared patties in the tray.
8. Preheat oven at 350 - degree Fahrenheit/180-degree centigrade for 10 minutes and then place the tray.
9. Check in between after around 10 to 12 minutes. Turn them after they become brown on the top side. It took me about 10-15 minutes to the first side.
11. Flip to the other side to check if it has turned golden brown. It will take around 35 minutes to get baked. You may switch off the oven and leave it inside to store it hot until it is served.
12. Baked masala vada is ready.
Soaked Legumes Finished Fritters ( masala vada)