Baked corn vadai
Baked corn vadai

Anju Bhatia



Prep Time


Cooking Time

: 25



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 3.09 g
Sat Fat 0.391 g
Salt 134.0 mg
Sugars 6.6 g
  • Other Items
  1. Corn - 1 cup
  2. Channa Dal - 1 cup
  3. Onion - 1 (chopped)
  4. Turmeric Powder - 1/2 tsp
  5. Fennel Seeds - 1/4 tsp
  6. Curry Leaves - 0.25 cup
  7. Salt - to taste
  8. Red/Green chillies - 4-6 (chopped)
  9. Ginger - 1" piece (grated)
  10. oil 1 teaspoon
  1. Soak the channa dal for at least an hour. Drain and coarsely grind it in a mixie or blender. Do not add any water while grinding.
  2. To this add the corn, chopped onions, chopped red chillies, grated ginger, fennel seeds, turmeric powder, chopped curry leaves, and salt. Mix it well.
  3. Make balls out of the above mixture, shape them as vadas or cutlets.
  4. Grease a baking tray and line the vadas. Use a parchment paper in the baking tray to remove the vadas easily. Sprinkle 1 or 2 drops of oil on top of each vada.
  5. Bake it in an oven preheated to 350 degrees for 45 minutes to 1 hour. You will see the sides getting golden brown and crispy. If required, bake it a little longer. I prefer to flip the vadas half way through for uniform baking.
  6. Serve hot with mint chutney or eat as such.