Uzhunnu Vada (Baked, 2 small)
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
Ingredients
0 of 9 ready
Step-by-Step Instructions
- 1
Soak urad dal for 4-5 hours, then drain and grind to a smooth batter adding water as needed.
- 2
Transfer batter to a bowl, stir in chickpea flour, grated coconut, chilies, ginger, curry leaves, coriander and salt; mix until thick.
- 3
Preheat oven to 180°C (350°F). Line a baking tray with parchment and lightly spray with olive oil.
- 4
Spoon batter onto tray forming two small vada shapes (about 4-5 cm diameter) and flatten slightly.
- 5
Spray the tops with olive oil and bake for 12-15 minutes until golden and crisp.
- 6
Cool slightly before serving; enjoy with a low-sugar coconut chutney.
*Pro Tips
- 1
Soaking the urad dal reduces the glycemic impact and improves digestibility.
- 2
Baking instead of deep-frying cuts down on added fats, making it diabetes-friendly.
- 3
Use a fine grind for a fluffy texture; over-grinding can make the vada dense.
Why It's Diabetic-Friendly
Urad dal provides high protein and fiber with a low glycemic index; baking reduces oil calories, and the small portion (2 vadas) keeps carbohydrate load under 15 g, suitable for blood-sugar control.
⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.
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