Vegan Baked Savoury Doughnuts (Masala Vada)(Gluten Free)
Traditionally “Vada” or, “Vadai” as they are called made by fermenting rice and lentil batter, which is then hand shaped into doughnuts and deep fried in hot oil. This recipe was born, given my abhorrence for deep frying and penchant for using up leftovers, namely from the “Ven Pongal” made a few days ago. Any other sticky rice porridge should work equally well. I baked these in my Philips Air Fryer however, an oven on fan forced setting could be used too.
- Ven Pongal – 1 cup
- Cumin Seeds – 1 teaspoon
- Green Chilli, sliced – 1 small
- Rice Flour – 1/2 to 3/4 cup
- Dried Fenugreek Leaves – 2 teaspoons
- Salt, to taste
- If using then, preheat oven to 200 degrees Celsius and line a flat tray with baking paper.
- Take the leftover rice porridge in a big mixing bowl and add the cumin seeds, green chilies, fenugreek leaves and salt.
- Fold in the rice flour by the spoonful to get a thick dough. (I needed a little lesser than 3/4 cup, depends on how watery the porridge is to begin off with).
- Shape round patties out of the dough on your palm and poke a little hole in the center to make a doughnut.
- Bake at 200 degrees Celsius for 20 minutes. Flip over and cook for another 5 – 8 minutes if needed.
Serve the vegan baked savoury doughnuts “Masala Vada” warm with Desiccated Coconut Chutney or, eat as is. Happy Cooking!