Baked Medu Vada

Clean and soak dal for 5-6 hours. Grind dal with 2-3 tbsp water. The batter should not be rubbery or runny

Add curry leaves, ginger, peppercorns, rice flour, green chillies and salt, grind coarsely

Leave batter to ferment for 3-4 hours, this adds better taste. If you are in hurry, add 1/4 teaspoon baking soda and whisk well

Preheat oven to 180. There are 2 ways of baking Vadas. I have baked it in donut moulds to get perfect shape. In case you do not have the molds, then line baking tray with parchment paper and grease it

For Donut moulds, grease it, pour the batter and level evenly. Brush tops with oil. For baking tray, drop batter on tray, gently flatten with wet fingers and make hole in centre with index finger. Leave gaps between the Vadas. Brush tops with oil, this will prevent Vadas from drying out while baking

Bake for 25-35 minutes until golden brown and crisp. If baking Vadas on tray, then flip the Vadas after 70 percentage time is elapsed for even browning

Allow to cool for 15 minutes. Serve warm with sambar or chutney