Low Fat Medu Vada
Enjoy all the delicious flavors of traditional South Indian medu vada with a healthier twist in this Low Fat Medu Vada recipe! Made from protein-rich urad dal, ginger, green chilies, and aromatic curry leaves, these savory doughnut-shaped fritters are baked to golden perfection instead of deep-fried, making them lower in fat without compromising on taste or texture. Enhanced with a hint of black pepper, asafoetida, and a touch of rice flour for crunch, these medu vadas are delightfully crispy on the outside and soft on the inside. Perfectly suitable for a guilt-free snack or a wholesome accompaniment to your favorite coconut chutney or sambar, this oven-baked medu vada recipe is an innovative and nutritious take on a cherished classic. Ready in under an hour, it’s a satisfying option for anyone seeking a healthier but equally delectable comfort food experience!
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 1 inch piece Ginger
- 2 units Green chilies
- 1 teaspoon Black peppercorns
- 10 units Curry leaves
- 1 teaspoon Salt
- 0.5 teaspoon Asafoetida (hing)
- 2 tablespoons Rice flour
- 0.5 teaspoon Baking powder
- 1 tablespoon Vegetable oil (for greasing)
- 0.5 cup Water
Instructions
Rinse and soak the urad dal in water for 4-5 hours or overnight.
Drain the water and grind the dal with ginger, green chilies, and peppercorns into a smooth and thick batter without adding much water. Add water only if necessary, keeping the batter as thick as possible.
Transfer the batter to a large bowl. Add asafoetida, salt, chopped curry leaves, rice flour, and baking powder. Mix well to combine all ingredients evenly.
Preheat your oven to 400°F (200°C).
Grease a baking tray or muffin tray with vegetable oil.
Wet your hands slightly and take a small portion of the batter. Shape it into a small ball and flatten it slightly. Poke a hole in the center to form a doughnut shape.
Place each shaped vada onto the greased tray. Repeat for the rest of the batter.
Lightly brush the top of each vada with a little oil to help them achieve a crisp texture in the oven.
Bake the vadas in the preheated oven for about 20-25 minutes or until they turn golden brown and crispy. Check them halfway through and flip them for even baking.
Once done, remove from the oven and let them cool slightly.
Serve warm with coconut chutney or sambar.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 1.8 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2179 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
