Baked masal Vadai | Low Cal Masal Vadai

We love masal vadai and bajji so much that there was a phase when I used to make it almost twice / thrice a week! Then guilt would consume me and I would make up my mind not to fry anything for a couple of days. But then with hubby's and kids request, I had to give in.But thank God, that phase is over!

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.


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