Baked Moong Dal Vada
A guilt-free take on a classic Indian snack! These savory lentil fritters are baked, not fried, making them incredibly light and protein-packed. Enjoy soft, fluffy vadas with a delightfully crisp exterior, perfect for a healthy evening treat.
For 4 servings
5 steps.
- 1
Step 1
- a.Drain the soaked moong dal completely. Do not leave any water.
- b.Preheat your oven to 200°C (400°F).
- c.Line a baking tray with parchment paper.
TIPEnsure the dal is well-drained to get a thick, not watery, batter. - 2
Step 2
TIPA coarse texture will give the vadas a better bite. Avoid making a very smooth paste. - 3
Step 3
- a.Transfer the ground dal paste to a large mixing bowl.
- b.Add the chopped onion, coriander leaves, besan, cumin seeds, asafoetida, turmeric powder, baking soda, and salt.
- c.Mix everything together until well combined. Whisk the batter for a minute to incorporate some air, which helps in making the vadas fluffy.
- 4
Step 4
- a.Wet your palms slightly. Take a small portion of the batter and shape it into a small, flat patty or round vada.
- b.Place the shaped vadas on the prepared baking tray, leaving some space between them.
- c.Bake for 15 minutes.
- d.Carefully flip the vadas and bake for another 10-12 minutes, or until they are golden brown and crisp on the outside.
TIPFor an even golden color, you can lightly spray them with a non-stick cooking spray before baking, but it's optional. - 5
Step 5
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not over-soak the moong dal, as it can make the vadas absorb more moisture and become less crispy.
- 2Grinding the dal to a coarse paste is key for the classic vada texture.
- 3Don't skip the baking soda; it's essential for making the baked vadas light and airy.
- 4Feel free to add other finely chopped vegetables like carrots or bell peppers to the batter for extra nutrition.
- 5These vadas can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer before serving.
Adapt it for your goals.
High protein
Add 1/4 cup of grated paneer or crumbled tofu to the batter to further increase the protein content.
kid friendlyKid friendly
Omit the green chilies and reduce the amount of spices to make it milder for children.
gluten freeGluten free
This recipe is naturally gluten-free. Ensure that the asafoetida and besan used are certified gluten-free to avoid cross-contamination.
healthyHealthy
To boost fiber, add 2 tablespoons of oats or finely chopped spinach to the batter.
Why this is on our healthy list.
Excellent Source of Protein
Moong dal is a fantastic source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Low in Fat
Being baked instead of fried, this snack is very low in fat, making it a heart-healthy choice compared to its traditional counterpart.
Rich in Dietary Fiber
The lentils provide a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Easily Digestible
Moong dal is known to be one of the lightest and easiest lentils to digest, making this snack suitable for most people, including those with sensitive stomachs.
Frequently asked questions
Yes, it is very healthy. Since it's baked instead of deep-fried, it's extremely low in fat. It's also rich in plant-based protein and fiber from the moong dal, making it a nutritious and filling snack.