Baked Instant Medu Vada 

(Indian Savory Dumplings)

This is a combination of the batter for Instant Vada from Herbivore Cucina, baked (but in a mini-bundt pan), according to the method for Baked Medhu Vada of My Kitchen Adventures [Suji's Kitchen].

The batter contains urad dal (legume) flour and rice flour, with some baking soda and seasonings. (I did add a pinch of baking powder that wasn't in the recipe, to make the batter lighter.) It's the use of these flours, rather than soaking and grinding the legumes and grain, that makes the batter "instant."

The original baking method used a doughnut pan, which I don't have. I figured a mini-bundt pan would suffice, instead. I think it worked rather well, if I may say so. 😉 The taste was yummy, and the Vadas were fairly light. Almost as good as winning the Super Bowl? 

Herbivore Cucina Website, Instant Dahi Vada 

My Kitchen Adventures [Suji's Kitchen] Website, Baked Medu Vada

Paniyaram/Vadas (South Indian Savory Dumplings)

These were made from leftover Adai (Dal/Legumes & Rice Pancake) batter, and made in an ebelskiver (Danish pancake) pan. If you like, you can see the recent post for more details on the Adai batter. The last time I had made Adai, a very long time ago, my South Indian friend told me that her mom takes the leftover batter and deep-fries spoonfuls of it. It's better if I avoid deep-frying, so I made the dumplings (or would they be fritters?) this way, instead. This was a great way to use up the leftovers!

Baked Masala Dal Vada

This is based on an idea from Archana's Kitchen, and using frozen leftover dal/legumes (see Dec 13 photo for details). After I thawed the dal in the fridge, I added some mashed potato (you can use the instant kind, if that's what you have) and rice flour, and put it back in the fridge for a bit. After I arranged the vadai on a baking sheet, I sprayed with baking spray, and baked at 375 F, for about 20 minutes per side. I was pleasantly surprised at how crispy they were! Perfect with ketchup or chutney. 

Archana's Kitchen Website, Baked Masala Dal Vada Recipe

Zucchini & Whole Green Moong Dal Fritters/Vadas

These fritters/vadas were made from leftover batter of Zucchini & Whole Green Moong Dal Cheela/Pesarattu (Indian savory griddlecakes made from soaked & ground legumes). (You can see my photo of cheelas from Dec. 11, if you like.) My friend's mom would deep-fry leftover batter, by spoonfuls, of adai (similar kind of griddlecake). This memory inspired me, although I can't eat deep-fried foods. However, I did my best to make non-deep-fried vadas, and liked the results, with rice.

If you have too many vadas to eat all at once, you can freeze them for later. You could also add them to dishes requiring koftas. Like the cheelas made from this batter, the vadas also taste meat-like. Perhaps they could be useful for people who enjoy meat but who must cut back due to health reasons?

Kanak's Kitchen Website, Lauki & Whole Green Moong Dal Cheela Recipe 

Kanak's Kitchen Facebook