Vada curry combined with idli or dosa makes many of us drool. It is generally prepared by crumbling deep fried 'vada's into the spicy curry. But feeling very lazy to deep fry those vadas and then making the curry I thought of a shortcut, can also be called 'the fat cut'. I decided to try baking the vadas so I can save time and reduce the addition of fat in the form of oil. The baked vada curry is no different from the original version in taste and texture. If you have an oven you can make this baked vada curry in no time.
Things you'll need:
channa dal - 1/2 cup
onion - 1 1/2, finely chopped
tomato - 1, finely chopped
green chillies - 2 medium sized, finely chopped
curry leaves - 5
coriander leaves - to garnish
salt - to taste
ginger garlic paste - 2 tsp
chilli powder - 1 tsp
oil or cooking spray - as needed
fennel seeds - 1 tsp
Yield - serves 2 or 3 persons
Method :
Step 1:
Soak the channa dal for atleast 5 hours. Grind the dal coarsely with 1/2 onion, green chillies, curry leaves, salt. Preheat the oven to 350 degrees. Shape the vadas and place them in a baking tray greased with oil or cooking spray. Bake the vadas till browned on both sides (you have to flip the vadas in between)
Step 2:
Mean time, heat oil in a pan, add the fennel seeds. When the seeds splutter add remaining onions and fry them until translucent. Add ginger garlic paste, tomato, curry leaves, chilli powder and salt. Add little water and close the lid and allow it to cook in slow flame.
Step 3:
When the vadas are done, crumble them (of course, you have to wait until it's slightly cooled or else you will end up eating idly and vada curry with a spoon) and add into the curry. This will thicken the curry, so add some more water till it is not too thick.
Step4:
Allow it to cook for a few minutes, switch off the stove and garnish with coriander leaves. Serve with hot idlis or dosas.
tip: If you are not going to have it immediately. Its better to add the vadas minutes before you serve, because if kept for sometime the dal absorbs the water and leaves the curry dry.
note: I haven't tried this in microwave oven. I'll be happy to hear if somebody had tried it.
Sending it out to Vardhini's Dish it out event
Things you'll need:
channa dal - 1/2 cup
onion - 1 1/2, finely chopped
tomato - 1, finely chopped
green chillies - 2 medium sized, finely chopped
curry leaves - 5
coriander leaves - to garnish
salt - to taste
ginger garlic paste - 2 tsp
chilli powder - 1 tsp
oil or cooking spray - as needed
fennel seeds - 1 tsp
Yield - serves 2 or 3 persons
Method :
Step 1:
Soak the channa dal for atleast 5 hours. Grind the dal coarsely with 1/2 onion, green chillies, curry leaves, salt. Preheat the oven to 350 degrees. Shape the vadas and place them in a baking tray greased with oil or cooking spray. Bake the vadas till browned on both sides (you have to flip the vadas in between)
Step 2:
Mean time, heat oil in a pan, add the fennel seeds. When the seeds splutter add remaining onions and fry them until translucent. Add ginger garlic paste, tomato, curry leaves, chilli powder and salt. Add little water and close the lid and allow it to cook in slow flame.
When the vadas are done, crumble them (of course, you have to wait until it's slightly cooled or else you will end up eating idly and vada curry with a spoon) and add into the curry. This will thicken the curry, so add some more water till it is not too thick.
Allow it to cook for a few minutes, switch off the stove and garnish with coriander leaves. Serve with hot idlis or dosas.
tip: If you are not going to have it immediately. Its better to add the vadas minutes before you serve, because if kept for sometime the dal absorbs the water and leaves the curry dry.
note: I haven't tried this in microwave oven. I'll be happy to hear if somebody had tried it.
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