Baked Red Lentil and Carrot Vada
These golden, Baked Red Lentil and Carrot Vadas offer a nourishing twist on a South Indian classic—made with protein-rich red lentils, sweet carrots, and fresh dill, and gently spiced with cumin and cilantro for warmth and depth. Instead of frying, they’re baked to crisp perfection, making them a lighter option without sacrificing flavor or texture.
Lentils are not only satisfying and versatile but they offer many health benefits as they are packed with plant-based protein, fiber, and essential minerals, making these vadas as wholesome as they are delicious. Served with a creamy Raw Mango & Coconut Chutney, this dish brings vibrant flavor and feel-good nourishment to your table—ideal as a snack, appetizer, or part of a plant-based meal.
Baked Red Lentil and Carrot Vada
Yield: 18 pieces
Prep time: 10 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 Hour
Ingredients
- 1 cup red lentils (masoor dal)
- ¾ tsp salt, or to taste
- ¼ tsp ground cumin
- ½ tsp ground coriander
- 1-inch piece fresh ginger, peeled
- 1 small green chili, or ¼–½ tsp chili flakes (optional)
- 1 cup grated carrot
- 2 tbsp finely chopped onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh dill
- 1 tbsp olive oil (plus more for brushing)
- Optional: 1–2 tbsp chickpea flour or rice flour if batter feels too wet
Instructions
- Rinse the red lentils thoroughly and soak in water for 30–45 minutes. Drain completely before blending.
- Set oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a food processor or blender, combine the soaked lentils, ginger, and green chili (if using). Blend into a thick, smooth batter using as little water as possible—just enough to get it moving.
- Transfer batter to a mixing bowl. Stir in salt, ground cumin, ground coriander, grated carrot, onion, cilantro, dill, and olive oil. If the batter feels loose, add 1–2 tablespoons chickpea or rice flour to help bind it.
- Scoop heaping tablespoons of batter onto the baking sheet and flatten slightly into patties. Brush or spray the tops lightly with olive oil for extra crispness.
- Bake for 12 minutes, then carefully flip and bake for another 5-10 minutes, until golden brown and firm on both sides.
- Enjoy with green chutney, yogurt dip, or a simple squeeze of lemon.
Notes
- Swap dill for mint, parsley, or more cilantro if preferred.
- Make them smaller for appetizer style bites, or larger for veggie burgers.
- To pan-fry instead: heat a little oil in a skillet and cook each side for 3-4 minutes until golden.