Baked Parippu Vada

Baked Parippu Vada

Parippu Vada and chaya is a classic combination that any malayali will have a sentiment attached to. It is probably the most commonly found evening snack in malayali homes, tea stalls, railway platforms, you name it. It is a favorite in my family too, but we have limited the consumption since we generally limit deep fried snacks. Mainly because as you know, deep frying does not fall under quick'n'healthy and then I don't have the patience to make the vadas one by one and fry it. Now when 'the husband' comes up with some novel ideas you should be willing to try it, you might end up with some awesome end products like these. So this is just the same old favorite parippu vada (a.k.a dal vada or masala vada), just that instead of being deep fried, they are baked. The end result?br /Nutritional value >> much more than the fried versionbr /Taste >> awesome, just the same as the fried versionbr /Texture >> pretty close to the fried versionbr /Effort >> very minimal compared to fried versionbr /So here is baked parippu vada for you :-)br /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-n8dHFPaShzM/Ut3f-PUYu6I/AAAAAAAAVmo/O2E3COTFlWA/s1600/IMG2024.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="480" src="http://3.bp.blogspot.com/-n8dHFPaShzM/Ut3f-PUYu6I/AAAAAAAAVmo/O2E3COTFlWA/s1600/IMG2024.JPG" width="640" //a/divbr /br /ulliChanna dal  - 1/2 cup /liliToor dal - 1/2 cup/liliGreen chilly - 4-5 (chopped very fine) /liliGinger - 2 Tbs (chopped very fine) /liliCoriander leaves - (1/2 cup chopped very fine) /liliSea salt - as per taste/liliBaking soda - a pinch /liliVirgin coconut oil - 1-2 Tbs (for drizzling) /li/ultabletbodytrtdbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-HZBASVtNwKo/Ut0lqVs5ueI/AAAAAAAAVlw/NUsbcSUeNdA/s1600/IMG2014.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="240" src="http://3.bp.blogspot.com/-HZBASVtNwKo/Ut0lqVs5ueI/AAAAAAAAVlw/NUsbcSUeNdA/s1600/IMG2014.JPG" width="320" //a/divbr //tdtdbr /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-wBrds-KKPyY/Ut0lqWGvGNI/AAAAAAAAVls/SxkcPs8uqIM/s1600/IMG2015.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"img border="0" height="240" src="http://4.bp.blogspot.com/-wBrds-KKPyY/Ut0lqWGvGNI/AAAAAAAAVls/SxkcPs8uqIM/s1600/IMG2015.JPG" width="320" //a/divbr //td/tr/tbody/tabletabletbodytrtdbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-vSR2o7NKlrI/Ut0lqAQr97I/AAAAAAAAVlo/m7RN63GTBI/s1600/IMG2016.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="240" src="http://3.bp.blogspot.com/-vSR2o7NKlrI/Ut0lqAQr97I/AAAAAAAAVlo/m7RN63GTBI/s1600/IMG2016.JPG" width="320" //a/divbr //tdtdbr /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-tkVESEOo0/Ut0ltmDjNYI/AAAAAAAAVl8/ryYWubcfRx4/s1600/IMG2017.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="240" src="http://4.bp.blogspot.com/-tkVESEOo0/Ut0ltmDjNYI/AAAAAAAAVl8/ryYWubcfRx4/s1600/IMG2017.JPG" width="320" //a/divbr //td/tr/tbody/tablebr /br /div class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-wGhLRAXAxjs/Ut3hSwmbP6I/AAAAAAAAVnM/CyyehGiIQNI/s1600/IMG2022.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="480" src="http://3.bp.blogspot.com/-wGhLRAXAxjs/Ut3hSwmbP6I/AAAAAAAAVnM/CyyehGiIQNI/s1600/IMG2022.jpg" width="640" //a/divdiv style="text-align: center;"br //divulliSoak the channa dal and toor dal together for 8-12 hours or overnight./liliDrain the dals completely and grind coarsely. You should grind it a little more than how you would for the fried version. Try not to add any water for grinding. /liliAdd chopped ginger, green chilly, coriander leaves and salt and mix well./liliMix baking soda with a few drops of lemon juice and add that to the dal mixture and mix it evenly. /liliGrease a baking tray with a few drops of coconut oil./liliDivide the mixture into small walnut sized balls and press them between your palms. Spread them on the greased baking sheet and bake at 400 deg toaster oven for about 15-18 minutes. /liliSet oven to broil setting and move the baking tray closer to the top and broil for 5-8 minutes till the vadas are crispy. /liliThis makes about 20 vadas./liliEnjoy hot with a cup of tea :-) /li/uldivdiv class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-GWy65v7ZoiI/Ut3gH2aEVNI/AAAAAAAAVmw/qpjaYxRm4rM/s1600/IMG2023.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="480" src="http://3.bp.blogspot.com/-GWy65v7ZoiI/Ut3gH2aEVNI/AAAAAAAAVmw/qpjaYxRm4rM/s1600/IMG2023.JPG" width="640" //a/divbr /br //divdivNote: /divdivIf you end up with extra moisture in the batter, just scoop the batter with a ice cream scooper and drop on cookie sheet and slightly press with a spoon. you might want to increase baking time by a couple minutes./divdiv class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-qoO1lU4LB7I/Ut3gQrNgBI/AAAAAAAAVm4/-2zLoYkdKwE/s1600/IMG2025.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="480" src="http://4.bp.blogspot.com/-qoO1lU4LB7I/Ut3gQrNgBI/AAAAAAAAVm4/-2zLoYkdKwE/s1600/IMG2025.JPG" width="640" //a/divbr /br /

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