Skip to main content

Baked Parippu Vada

Parippu Vada and chaya is a classic combination that any malayali will have a sentiment attached to. It is probably the most commonly found evening snack in malayali homes, tea stalls, railway platforms, you name it. It is a favorite in my family too, but we have limited the consumption since we generally limit deep fried snacks. Mainly because as you know, deep frying does not fall under quick'n'healthy and then I don't have the patience to make the vadas one by one and fry it. Now when 'the husband' comes up with some novel ideas you should be willing to try it, you might end up with some awesome end products like these. So this is just the same old favorite parippu vada (a.k.a dal vada or masala vada), just that instead of being deep fried, they are baked. The end result?
Nutritional value >> much more than the fried version
Taste >> awesome, just the same as the fried version
Texture >> pretty close to the fried version
Effort >> very minimal compared to fried version
So here is baked parippu vada for you :-)


  • Channa dal  - 1/2 cup 
  • Toor dal - 1/2 cup
  • Green chilly - 4-5 (chopped very fine) 
  • Ginger - 2 Tbs (chopped very fine) 
  • Coriander leaves - (1/2 cup chopped very fine) 
  • Sea salt - as per taste
  • Baking soda - a pinch 
  • Virgin coconut oil - 1-2 Tbs (for drizzling) 











  • Soak the channa dal and toor dal together for 8-12 hours or overnight.
  • Drain the dals completely and grind coarsely. You should grind it a little more than how you would for the fried version. Try not to add any water for grinding. 
  • Add chopped ginger, green chilly, coriander leaves and salt and mix well.
  • Mix baking soda with a few drops of lemon juice and add that to the dal mixture and mix it evenly. 
  • Grease a baking tray with a few drops of coconut oil.
  • Divide the mixture into small walnut sized balls and press them between your palms. Spread them on the greased baking sheet and bake at 400 deg toaster oven for about 15-18 minutes. 
  • Set oven to broil setting and move the baking tray closer to the top and broil for 5-8 minutes till the vadas are crispy. 
  • This makes about 20 vadas.
  • Enjoy hot with a cup of tea :-) 


Note: 
If you end up with extra moisture in the batter, just scoop the batter with a ice cream scooper and drop on cookie sheet and slightly press with a spoon. you might want to increase baking time by a couple minutes.


Comments

  1. I am going to try this today!! My sisters name is Mini so I trust that this will be a good recipe lol. Wish me luck and thanks for a great idea.

    ReplyDelete
  2. Ok these came out great. I changed a couple things. I used parchment paper at first until the cooking time is done then remove the paper and spray the tops with olive oil before you put it under the broiler . A fantastic alternative to make Vada. Thank you so much !! Ben

    ReplyDelete
    Replies
    1. Thanks for the feedback, and glad you like them :)

      Delete

Post a Comment

Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.


Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…