Baked Masala Vadai | Baked South Indian snack
When I made those delicious Masala Vadai recently I had some batter left over. I dint want to fry them once again - I mean even my weighing machine fairy will not forgive me!! So what did I do? Obviously bake them! " What Baked Masala Vadas? Are you crazy? " - Heard ya. Of course its nothing like the fried ones, but better baked than not eating at all - I say!.  I have to tell you - when you bake them, the aroma seems multifold, dunno why. If you don't believe me - try it yourself.
Baked Masala Vadai | Baked South Indian snack
  • Cook time:
  • Prep time:
  • Serves: 2 people
  • Yields: Makes around 6-10 vadais depending on the size and thickness
Method is very simple. Preheat the oven 400F. The trick is to flatten the fritters as thin as possible and cook it fairly quickly. Otherwise, if thick - they don't get done on the inside. Or if cooked for a long time, they get dried out faster and taste like rubber.Grease the baking sheet with PAM spray (or oil), drop spoonful of batter spaced out and spread it thinly. Pour out wee bit oil on top to avoid drying out and to enable it to brown well. Baked Masala Vadai | Baked South Indian snack Bake them for 10-15min ( approx.time depending on your oven). Lift them in the middle to check if they have browned on the underside. Flip them and bake again for another 10min until golden brown. Baked Masala Vadai | Baked South Indian snack Remove and serve immediately. Just like the fried ones - these are best served the minute they are made. Baked Masala Vadai | Baked South Indian snack Serve with ketchup or any condiment of your choice. Baked Masala Vadai | Baked South Indian snack

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3 Member Reviews

By Siva on May 14, 2012

I made exactly the way described. I have to keep each side 18 mins. They turned really crispy. Placed them poarchment paper so you dont need to put any grease or oil. Turned out really good.

Uma, Thanks for the receipe. 

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By Radhika on Aug 30, 2010

Healthy snack, when baked. Made this along with Bisibele bath. Usually have boondi with bisibele bath, but, tried out this & it went very well. Thank you.

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By Kalyani on Jan 19, 2017

hi DK: I made this for the Pongal festival with some minor variations and we loved it a lot :-) Mine was without onions so kind of tasted different ! thanks for a great recipe :)

Thank you so much Kalyani :) --DK

By Radha on Feb 5, 2015

correction I shouldn't have said its always roasted, it is often roasted and cooked. there are reasons for it.

By Sis on Oct 15, 2013

Thank you so much for the tips. Its a big success! Going to try the steamed version as well

By Gowri on Aug 6, 2013

I make baked masala vadas by first steaming them and then baking. It doesn't stick and turns out almost like fried ones. Spray a little oil in the sheet and on top of the steamed vadais too.

By Vaish P. on May 19, 2013

So I tried these, but unfortunately the baking didn't work. I had left them in for less than 8 minutes and they were sticking to the nonstick baking sheet, even after putting a lot of baking spray. Any suggestions? Thanks!

By Follow foodie on Sep 2, 2012

Yummy !

By anonymous on Feb 15, 2012

Just tried these. Pretty impressed :-D .

By Purvi on Jul 8, 2011

Hi, My baked vadis do not turn brown, why would that be? Have tried baking chaklis as well, same issue.

I think its cos of uneven heat/not enough heat.

By Nittu on Oct 19, 2009

Awesome !! Thanks!! Keep posting such recipes...

By bee on Jun 10, 2009

all your comments on jugalbandi see to be going to spam. re: roasting, it's not the time that matters when i comes to killing enzymes. it's the temperature - raw food is anything below 140F, but even between 120 and 130 is believed to kill some bacteria and yeast.

By Aparna on Jun 7, 2009

I've got to bake these as well. They look beautifully brown and crisp.

By Archerfish on Jun 4, 2009

must delisious

By Ramya Kiran on Jun 4, 2009

Wow, they look so appetizing. Great way to enjoy small treats. Thank for posting such a healthy version of your vadas. Have a great day! Ramya Kiran

By SarahKate on Jun 4, 2009

Those look amazing! I will have to try them soon, my husband will love them! Thanks for the idea.

By CurryLeaf on Jun 4, 2009

I was waiting for this.I knew you will try baking them.They have come out so well.Must try this one. Girl! U do know me so well :)

By Divya vikram on Jun 3, 2009

I would call these masala cookies or Indian cookies!

By Ramya Vijaykumar on Jun 3, 2009

Call it healthier version oh now that we can relish on every deep fried item with baking and MV making things simple as well as healthier!!! the vada looks great!!!

By Lisa on Jun 3, 2009

Oh wonderful! I am so glad you posted a baked version of these delights.

By vineelasiva on Jun 3, 2009

Wow the baked wadas looks like same as u deep fry the wadas.Yummy vadas.

By Priya on Jun 3, 2009

Wow wat a healthy way to have masala vada..looks prefect and crunchy!

By Deesha on Jun 3, 2009

Though I always love the fried version, I often bake my vadais , its soo much healthier & guit free You said it right! It sure is

By Parita on Jun 3, 2009

I too bake my fried items usually..just posted baked vegetable rolls...baking is so much healthier

By Lubna Karim on Jun 2, 2009

Oh wow healthy way to indulge this vada....looks yum....

By Lavi on Jun 2, 2009

DK..Baked Look's just perfect as fried one's. once i have tried with Banana flower vadai. the taste was so similar..

By priti2 on Jun 2, 2009

Looks in tht Q too used paniaram maker for my sambar vada! Next step is to bake :) I use and abuse the paniyaram maker so much! I think the last I made paniyaram is currently forgotten! I use it more for other purposes than its originally intended one! :)

By Pavani on Jun 2, 2009

Healthy and yummy.. Baking vadai is new to me. Will try these.

By Madhuram on Jun 2, 2009

DK, believe me or not I also baked masala vadais day before yesterday and was going to post it shortly. It comes out so well right! It sure does Madhu! I esp. was enamored by the aroma while baking! It was more so than when you fry!