Smitha Hemadri
Natural Healing - Leader & Influencer
09:40 PM | 18-09-2020
These baked masala vadas are healthy and oilfree. Perfect party snack and crispy for a rainy evening. It has two major steps. We steam it and then bake it. One can enjoy the steamed ones as is or bake it too. It’s called nucchina unde in Karnataka when we consume just the steamed ones. The crispy version can be enjoyed after it’s baked.
Toor dal2 cups
Chopped onions
Ginger one big piece
Green chilli as per taste
Salt as per taste
Cumin 2 tbsp
Cumin powder 1 tsp
Amchoor powder 1 tsp
Chopped dill, mint, coriander leaves
Any other spicy flavour is optional
Instead of toor dal, one can use chickpea / any other legumes if one wishes to avoid the pulses.
- Soak toor dal for 4 hrs or overnight in the fridge
- Grind toor dal in the small mixie jar without any water. Even if it’s not finely ground that’s fine. It has to be coarse
- Add chopped onions, mint, coriander and dill
- Grind chilli, cumin and ginger without any water and mix
- Add salt and mix
- Keep anidlistand/steamerready
- Make flat cookies shapes from the mix and steam for 15-20 mins till they are steamed
- The vada can be enjoyed at this stage itself. We call it ‘Nucchina unde’ in Karnataka.
or if you love them crispy and baked, proceed to the next few steps
-Preheat the oven to 200c and line the baking tray with parchment paper
- Line all the cookies and bake on the 2 rods without any fan for 30 mins. Check for browning.
- Once enough browning is achieved, remove the vada and enjoy with spicy pudina chutney.
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