- Submitted by Dahlia
(Vegetable Vadai, Baked Vadas, Healthy Vadais, Lentil Vegetable Patties)
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Today I want to share a recipe that is healthy, tasty, crispy, crunchy, spicy and extremely easy to make. This can be made as a starter for any party or get together, an evening time snack or even as an add on in a breakfast. I am talking about the versatile paruppu vada with spices and crunchiness & sweetness of the sweet corn, the corn vada.
This dish is just not high in its taste quotient but also high in the health quotient due to the nutritive value of its ingredients Bengal gram (channa dal) and sweet corn. Bengal gram is the richest vegan source of dietary proteins. It is also rich in minerals like copper, manganese etc. consumption of this dal helps keeping diabetes at bay. Sweet corn is a gluten free cereal which has high levels of anti oxidants like beta carotene along with vitamin A. These are important components required for maintaining healthy skin and vision. It also helps in protection of lung and oral cavity cancers. It also contains high levels of valuable B-complex vitamins and healthy amount of minerals like zinc, magnesium, copper, iron and manganese.
Another best part of this dish is that it can be baked with just few teaspoons of oil. Traditionally vadas are deep fried, which are without a doubt crispy and tasty. These baked ones are in no way inferior. They have the same delicious taste. It is not as crispy as the fried ones but it still quite crispy enough. Enjoy with a cup of hot tea and you will not miss the fried ones.
You would definitely not need more reasons than all of this to try this lip smacking snack.
Recipe for Baked Corn Vada
Preparation Time: 2 hours (including soaking time)
Cooking Time: 25 minutes
Serves: 4
Ingredients
- Corn(fresh or frozen) - 1 cup
- Channa Dal - 1 cup
- Onion - 1 (chopped)
- Ginger - 1" piece (grated)
- Red/Green chillies - 4-6 (chopped)
- Turmeric powder - 1/2 tsp
- Fennel seeds - 1/4 tsp
- Asaefoetida - a pinch
- Curry Leaves - 1 spring (finely chopped)
- Salt - to taste
Method
- Soak the channa dal for at least an hour. Drain and coarsely grind it in a mixie or blender. Do not add any water while grinding.
- To this add the corn, chopped onions, chopped red chillies, grated ginger, fennel seeds, turmeric powder, chopped curry leaves, asaefoetida and salt. Mix it well.
- Make balls out of the above mixture, shape them as vadas or cutlets.
- Grease a baking tray and line the vadas. Use a parchment paper in the baking tray to remove the vadas easily. Sprinkle 1 or 2 drops of oil on top of each vada.
- Bake it in an oven preheated to 350 degrees for 45 minutes to 1 hour. You will see the sides getting golden brown and crispy. If required, bake it a little longer. I prefer to flip the vadas half way through for uniform baking.
- Serve hot with mint chutney or eat as such.
Variations
- The same vadas can be made by deep frying or shallow frying too.
- You can make the vada mixture and refrigerate too. But it will absorb lot of oil. So try making the mixture only when needed.
- You can add any vegetable that you have on hand to make the vadais. Some of the common vegetable vadais are corn vadai, carrot vadai, beetroot vadai, cabbage vadai, broccoli vadai, spinach vadai, capsicum vadai, radish vadai etc. I also like to make Mixed Vegetable Vadais with different combination of veggies. Below is the image of mixed vegetable vadas ready for being baked and after baking.
Baked Vegetable Vadas
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