Whenever I visit the market, the fried vadas call my name and the temptation is very hard to resist. Once the vada is safely in my stomach, the guilt seeps in and the realization of the amount of oil just consumed in one fancy moment makes me sick. There is also this uncomfortable feeling which stays for an hour, the feeling when the system tells us that we have just eaten something really heavy. In my case heart rules the head and tongue rules everything. In short, I have to listen to my temptations sooner or later where food is concerned. SO, I went and bought myself cupcake and muffin plates, not to make muffins and cupcakes but to make vadas and bhajiyas, with the proper crunch and the crisp but of course with less oil. Ingredients 1. You can use any type of lentils. Here I have used equal portions of white urad daal and chaana daal. Soak them overnight, next morning drain and grind to a smooth mixture. Add salt to the mixture while grinding. 2. 1 handful chopped french beans. 3. 1 grated carrot. 4. 1 cup grated cabbage. 5. Feel free to add any other veggies you want. 6. 2 tsp oil (to make 12 vadas). Procedure 1. Add the veggies to the lentil paste. 2. Coat the muffin tray with oil. 3. Use your hands to arrange the vadas in the try. 4. Drop little oil on top of each vada. 5. Pre heat the oven at the highest temperature for 5 minutes. 6. Pop in the tray, vadas are done in 15 minutes. You can inset a knife to see if the vadas are done (if it comes out clean they are cooked from inside), they should be firm and crisp. View attachment 137949 View attachment 137948 7. Enjoy!!!. These vadas are light and they taste great. Hot cup of tea with lovely hot vadas, what else we need from life. View attachment 137947
Dear Shiva, Looks very very yummy and mouthwatering .. will try the receipe..thanks for sharing. Shanti
Hi Shiva, I saw this recipe (pictures!!) too early in the morning and can't get it out of my head. I am more of a savoury loving person. And these baked chatpata muffins are hard to resist. Won't be able to rest till I make them! Just one question; do we ferment the dal batter or does it go instantly in the muffin pan? love your creativity !!! Keep it up .
Shiva It so happens that whatever I have been pondering over....for a lesser oil version ...if it will be possible to make??!! your blog always answers this craving.......thanks a ton....Thanks that i subscribe to ur blog!!
dear shiva Thanks for sharing the recipe !!!!!!! Nice to see your blog after quite some time....!!!!!!!! Please Clarify my silly doubts since i am new to baking.. 1) To be kept in the middle rack or bottom 2) mode of heating is (both top and bottom) or bottom heating only
hai shiv, A very lively and lovely receipe. Will try surely. Pls do send more baked items varieties which will really sooth our stomach and tongue with delicious taste.
Hi Shiva, I'm a silent reader to your blog and this is the first time I'm leaving a comment. Nice recipe and I wonder how you get such wonderful ideas to replicate our craving food into healthy way) Love you and your work,the best blog ever.