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Baked Masala Vadai | Baked Paruppu Vadai

4 from 2 votes
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Course: Vadai
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Vidya Srinivasan


  • To grind:
  • 1 cup Chana Dal | kadalai paruppu
  • 1 tablespoon Rice flour
  • 1 teaspoon Fennel Seeds | Sombu
  • 2 Red Chillies
  • 4 pods Garlic peeled
  • Ginger Small piece
  • Baking soda - a pinch
  • Sugar - a pinch
  • Salt - as needed
  • To mix:
  • 1/2 cup Onion finely chopped
  • Few Curry leaves
  • 1 Green chilli deseeded
  • to bake:
  • Oil - to grease


  • Wash and soak channa dal for 2 to 3 hrs. Drain the water completely and keep aside. Grind together with other ingredients listed under "To grind" with 1 - 2 teaspoon of water into a coarse mixture (less water helps in crispy vadai texture. Avoid using too much water)
  • Transfer the mixture to the mixing bowl and add onions, curry leaves, coriander leaves and mix well
  • Preheat the oven to 400 degree Fahrenhait. Take the baking tray and brush the oil
  • Take small portions of the mixture, and flatten them using your palm (thinner vadai yields crispy vadai)
  • Place them in the greased tray and brush the top portion of each vadai with little oil to avoid drying out and of course for the crispy finish
  • Bake the vadai for 11 - 15 min, till they have browned the underside (adjust time according to your oven) . Carefully flip them and bake again for another 11 - 15 minutes. Remove and serve immediately. Serve with chutney/ ketchup. I generally love to finish them without any sides
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  1. The key for the perfect baked vadai is batter with less moisture (water) and greasing generously with oil/ spray
  2. If the vadai is thick outer portion will cook fast and inner will remain uncooked, and baking for more time may lead to to rubbery vadai
  3. Just like the fried ones - these are best served the minute they are made. If can't eat the vadai immediately, switch off the oven and keep the vadai tray back in the over till you eat. Make sure you keep the vadai back in oven after 10 minutes as the oven will still be hot
  4. Though the crispness won't retain for hours together but for 30 - 45 minutes it works perfect. After that I haven't tried
  5. Instead of rice flour rava can also be used
  6. paruppu vadai can also be prepared in Paniyaram pan instead of baking
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