6-8 Whole peppercorn (aakha mari) (optional but taste enhancer)
Instructions
Soak urad dal and dried fenugreek seed in the water for approximately 8 to 10 hrs or overnight.
Drain excess water from the dal and grind it to a thick fine paste. Remove batter into the bowl, add salt, ginger and green chili paste mix it well.
Preheat oven at 375 *F or 180 *C.
Crush cumin seed into your hand and add it to the batter. Add finely chopped coconut and black peppercorn into the batter. Mix all well.
Grease your mini cupcake pan with an oil or a cooking spray. Add a spoonful of batter into the pan and bake it for approximately 20 mins at 375 *F (180 *C ) then apply some oil on the vada with the brush and broil it on high for approximately 3 mins or till they turn golden brown (keep an eye on it).
Serve it hot with your favorite chutney or sambhar.
Notes
Make a thick batter.
Every oven and the baking pan materials are different so check doneness with inserting toothpick, toothpick should come out clear.
Serve it hot for outer crispiness and softness from inside. And if you have some left over then keep it into baking pan and again broil it for a minute or two.
Recipe by Cooking Therapist at https://cookingtherapist.com/baked-vada/