Dahi Vadas ( Baked Version)

In my last post I mentioned that we are just ready for this month challenge in Fried to Favourite and here we are.  This month I made Dahi Vadas for our challenge Fried to Favourite.  We always enjoy Dahi vadas, particularly during Ramdhan, it's a must on Iftar table.
As Ramadhan is getting very closer, I was super excited to make these baked version of Dahi vadas.   After all feeding our family with the best food, fills our heart with tranquility.

I baked these vadas in a mini bun tin, for which you have to spray some cooking spray or grease lightly with oil to avoid sticking to the pan.  If you are using silicone mould, you can go for zero oil.  When these baked vadas are used in Dahi vadas, it's really hard to identify that they are baked and not fried.  To check out what our other members have been doing for this challenge, please click here.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4 to 5

Ingredients:
Dosa batter- 1 litre  ( recipe follows )
Yogurt- 500 ml
Tamarind chutney- few teaspoon  ( recipe follows )
Savoury Boondhi- 1 tbsp
Coriander leaves- 2 tbsp ( finely chopped )
Oil- to grease the tray
Salt to taste

Method:
Preheat the oven to 200 degree Celsius.  Grease lightly the bun or muffins. Fill it with the batter.  Put it inside the oven for 20 minutes.  Insert a toothpick or skewer to check if it's cooked.  Take it out from the oven.  Carefully remove it from the tin with the help of a spoon.
Beat the yogurt along with salt and few tablespoons of water.  Drop the baked vadas in the yogurt.  Drizzle with tamarind chutney, sprinkle savoury boondi and coriander leaves on top.  Serve it immediately or keep it in the refrigerator until you serve.

Note:
In case you are baking the vadas well ahead before you serve.  Soak the vadas in hot water for about 5 minutes and then drop it in yogurt.  Also fresh dosa batter makes the best, than the old one.

Dosa Batter Recipe

Ingredients:
Parboiled rice- 3 cups
Urad dhal- 1 cup
Salt to taste

Method:
Soak the rice and dhal separately for about 3 to 4 hours.  Grind them separately.  Rice batter has to look slightly coarse and urad dhal batter has to come fluffy.  Mix the two batter along with salt and set aside for about 6 to 8 hours until they ferment and doubled in bulk.  Then use the batter as suggested in the recipe.

Tamarind Chutney Recipe

Ingredients:

Tamarind- a lemon sized ball soaked in water
Dates- 4 pitted
Jaggery- 3 tsp
Chilly powder- 1/2 tsp
Ginger powder- 1/4 tsp
Methi powder- 1/4 tsp
Salt to taste

Method:
Extract the juice from the tamarind soaked in water.  Grind the dates along with little tamarind water.  Add the tamarind juice, ground dates, chilly powder, methi powder, salt and 1 cup of water in a pan. Bring it to boil, reduce the flame and simmer it until you get a thick sauce like consistency.
Cool this sauce completely and store it in the refrigerator for about a month and it can be used whenever necessary.

Linking this recipe with Nupur's Fried to Favourite , Ramadhan friendly recipes and Bake Fest hosted by The Pumpkin Farm, originally started by Vardhini