Baked Moong Dal Vada
Crispy on the outside, soft on the inside, these baked moong dal vadas are a guilt-free take on the classic deep-fried snack. Soaked yellow moong dal is ground with ginger and green chili, then baked until golden instead of fried. Perfect with a cup of hot chai on a rainy evening.
For 4 servings
- prep · ~120 min
Soak the moong dal.
Wash 1 cup moong dal thoroughly in several changes of water until water runs clear. Soak in enough fresh water to cover by 2 inches for 2 hours. Drain well before grinding.
TIPDon't over-soak — more than 3 hours makes the batter too watery and the vadas won't hold their shape. - prep · ~10 min
Preheat the oven and prepare the tray.
Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- mix · ~2 min
Grind the dal to a coarse paste.
Add the drained moong dal, ginger, and green chili to a blender. Grind to a coarse, thick paste using as little water as possible — 1 to 2 tablespoons max. The batter should be thick and grainy, not smooth like dosa batter.
TIPScrape down the sides once or twice. A coarse texture gives the vadas their signature bite. - mix · ~2 min
Combine the vada mixture.
1.Transfer the ground dal paste to a large mixing bowl.2.Add chopped onion, coriander leaves, curry leaves, cumin seeds, salt, and asafoetida.3.Mix everything vigorously for 1 minute — this incorporates air and makes the vadas lighter. - assemble · ~5 min
Shape and arrange the vadas.
1.Scoop roughly 1.5 tablespoons of the mixture for each vada.2.Shape into a round, slightly flattened disc — about 2 inches wide and 0.5 inch thick.3.Place on the lined baking tray, leaving 1 inch of space between each.4.Brush the tops lightly with oil.TIPWet your fingers lightly with water to prevent the batter from sticking while shaping. - bake · ~25 min
Bake until golden and crisp.
1.Bake at 200°C (400°F) for 12 minutes.2.Remove the tray and carefully flip each vada with a spatula.3.Brush the flipped side lightly with oil and return to the oven.4.Bake for another 12-13 minutes until both sides are golden brown and crispy to the touch.TIPEvery oven is different — in the last 5 minutes, keep an eye on the color. You want deep golden edges, not pale or burnt. - serve
Serve hot with chutney.
Transfer the baked vadas to a serving plate. Serve immediately while still warm and crispy with green coriander chutney or coconut chutney.
TIPThese vadas taste best fresh from the oven. If you need to reheat, pop them in a hot oven for 3-4 minutes — avoid the microwave, it makes them soggy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked moong dal very well before grinding to avoid a runny batter.
- 2Grind to a coarse, grainy paste — not smooth — for the best texture.
- 3Mix the batter vigorously for a full minute to incorporate air and make vadas lighter.
- 4Wet your fingers lightly with water to prevent sticking while shaping the vadas.
- 5Brush the vadas with oil before and after flipping for even browning and crispness.
- 6Watch the vadas closely in the last 5 minutes of baking to achieve deep golden edges.
- 7Reheat leftovers in a hot oven for 3-4 minutes, not the microwave, to restore crispness.
Adapt it for your goals.
Air-fryer
Cook the shaped vadas in an air fryer at 180°C for 10-12 minutes, flipping halfway, for an even quicker, oil-free crunch.
spicySpicy
Add 1/2 teaspoon red chili flakes or an extra green chili for those who prefer a fiery kick in every bite.
veggie loadedVeggie-loaded
Fold in 2 tablespoons of finely grated carrot or shredded spinach for added color, nutrients, and a subtle sweetness.
high proteinHigh-protein
Replace half the moong dal with soaked chana dal (split chickpeas) for a denser, nuttier vada with even more protein.
Why this is on our healthy list.
Rich in Plant Protein
Moong dal is an excellent source of plant-based protein, making these vadas a satisfying snack that supports muscle repair and keeps you full longer.
Good Source of Fiber
The soaked and blended moong dal retains its natural fiber, aiding digestion and promoting a healthy gut.
Low in Fat
By baking instead of deep-frying, these vadas use only a fraction of the oil, significantly reducing overall fat and calorie content.
Naturally Gluten-Free
This dish contains no wheat or gluten-containing ingredients, making it a safe and tasty option for those with gluten sensitivities.
Frequently asked questions
You likely added too much water during grinding or didn't drain the soaked dal thoroughly. Next time, drain well and use only 1-2 tablespoons of water, adding drop by drop if needed.
