I rarely make these now and it occurred to me -Why not try baking it! I tried a small batch and I was so sorry that I was not bold enough to make a larger batch! Lil Angel loved it and had it with the baked gulkand jamuns. I had this with soup for dinner.
As you might have guessed by now, I baked two dishes that day- Gulkand jamuns and this one. Both disappeared in minutes and the kids kept returning to the kitchen to see if I had hidden the leftovers! The poor dears did not know that mom had made only a small batch of both!!
So here is the third recipe of the week that I have converted into a healthy version.Check out the other dishes here...
I used:
Toor dal-1/2 cup
Channa dal-1/4 cup
Red chili -1
Onion-1 chopped
Asafoetia powder- a pinch
Fennel seeds- 1 teaspoon
Curry leaves, chopped-a few
Oil for brushing
Salt to taste
Soak the dals and the chili for an hour. Drain well and grind to a coarse paste without adding water.Remove it into a bowl and put in the chopped onion,curry leaves, fennel seeds and salt.
Mix well and shape into balls and flatten it slightly.Place on a tray lined with baking parchment. Brush oil.Bake in a pre heated oven at 180 degree c for 10 minutes. Remove the sheet and flip it over gently and bake for another 10 minutes.Remove from oven and serve.
Note:
- The baking time will vary depending on several factors including how thick / thin vadas are flattened.
- When flipping them over, if it still sticks to the sheet, bake for a couple of minutes more and then flip them over.
- Do not over bake as it will turn very crispy and you will not be able to bite into it! So keep an eye on the oven.Take them off the oven with the edges turn brown and the center is light brown and looks baked
- I don't think taking off the baking sheet is necessary. I did that for the Gulkand jamuns so by force of habit did it for this too!
