A popular South Indian deep-fried crispy savoury snack prepared with lentils.
I have used moong dal (split yellow dal) that was soaked, coarsely ground in the food processor, mixed with spices and other ingredients. Instead of deep frying, I have baked the vadai for a healthier option. A delicious protein packed snack that can be enjoyed during tea time or whenever you are hungry and craving to eat.
Use a food processor not a blender to grind the lentils. No water should be used while grinding. The mixture should be absolutely dry for easy handling and shaping into thin discs.
Moong dal is skinned, split yellow dal from green moong bean. A good source of protein, low in fat and carbohydrates. Rich in B complex vitamins, potassium and calcium. It is extremely light, has a mild flavour and easy to digest. Commonly used to prepare dal, soups, snacks and even desserts.
I have used moong dal (split yellow dal) that was soaked, coarsely ground in the food processor, mixed with spices and other ingredients. Instead of deep frying, I have baked the vadai for a healthier option. A delicious protein packed snack that can be enjoyed during tea time or whenever you are hungry and craving to eat.
Use a food processor not a blender to grind the lentils. No water should be used while grinding. The mixture should be absolutely dry for easy handling and shaping into thin discs.
Moong dal is skinned, split yellow dal from green moong bean. A good source of protein, low in fat and carbohydrates. Rich in B complex vitamins, potassium and calcium. It is extremely light, has a mild flavour and easy to digest. Commonly used to prepare dal, soups, snacks and even desserts.
Baked Masala Vadai
(Yield 18 to 20)
Ingredients:
2 cups yellow moong dal (split yellow dal)
3 Thai dried red chillies - (seen in the picture)
1 teaspoon fennel seeds
1 onion (finely chopped)
1 teaspoon chilli powder
1 teaspoon ginger (grated)
1 sprig of curry leaves (chopped)
few coriander leaves (finely chopped)
1 1/2 teaspoons salt
Method:
Soak the dal in water for two hours.
Drain out water and grind 1 1/2 cups dal with the red chillies coarsely in a food processor. Keep 1/2 cup dal whole and mix with the ground dal along with the rest of the ingredients.
Preheat oven to 400 F or 200 C.
Line a baking tray with parchment paper and brush with oil. Take a lemons size ball of the mixture and flatten to thin rounds. Lightly brush top with oil. Bake for 15 to 20 minutes till brown. Turn and brown the other side. Once cool, they will crisp up and harden.
(Yield 18 to 20)
Ingredients:
2 cups yellow moong dal (split yellow dal)
3 Thai dried red chillies - (seen in the picture)
1 teaspoon fennel seeds
1 onion (finely chopped)
1 teaspoon chilli powder
1 teaspoon ginger (grated)
1 sprig of curry leaves (chopped)
few coriander leaves (finely chopped)
1 1/2 teaspoons salt
Method:
Soak the dal in water for two hours.
Drain out water and grind 1 1/2 cups dal with the red chillies coarsely in a food processor. Keep 1/2 cup dal whole and mix with the ground dal along with the rest of the ingredients.
Preheat oven to 400 F or 200 C.
Line a baking tray with parchment paper and brush with oil. Take a lemons size ball of the mixture and flatten to thin rounds. Lightly brush top with oil. Bake for 15 to 20 minutes till brown. Turn and brown the other side. Once cool, they will crisp up and harden.