Baked Medu Vada
A healthy, oil-free twist on the traditional South Indian savory lentil doughnut made with urad dal and aromatic spices.
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Ingredients
- 1 cup Urad Dal (Split Black Gram)
- 2 pieces Green Chilies, finely chopped
- 1 inch Ginger, grated
- 10 leaves Curry Leaves, chopped
- 1 teaspoon Black Peppercorns, crushed
- 1/4 teaspoon Asafoetida (Hing)
- 3/4 teaspoon Salt
- 1 tablespoon Rice Flour(optional)
- 1 tablespoon Oil
- 1/4 cup Water
Instructions
- 1
Wash and soak the urad dal in water for at least 4 to 6 hours or overnight.
- 2
Drain the water completely and grind the dal into a thick, smooth paste using very little water.
- 3
Transfer the batter to a bowl and whisk vigorously for 5 minutes to incorporate air, making it light and fluffy.
- 4
Add the chopped chilies, ginger, curry leaves, crushed pepper, hing, salt, and rice flour to the batter and mix well.
- 5
Preheat your oven to 200°C (400°F) and grease a baking tray or a doughnut pan with a little oil.
- 6
Wet your hands, take a small portion of batter, shape it into a ball, flatten it slightly, and make a hole in the center.
- 7
Place the shaped vadas on the tray and lightly brush the tops with a small amount of oil.
- 8
Bake for 20-25 minutes, flipping halfway through, until the exterior is golden brown and crisp.
Nutrition per Serving
210
Calories
12g
Protein
34g
Carbs
4g
Fat
8g
Fiber
1g
Sugar
440mg
Sodium
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