Baked Vallarai Keerai Masala Vadai / Brahmi Masala Vada

Baked Vallarai Keerai Masala Vadai / Brahmi Masala Vada
Baked Vallarai Keerai Masala Vadai / Brahmi Masala Vada
Today i’m sharing an another interesting and healthy recipe prepared from Vallarai Keerai / Brahmi Leaves. I was looking for some baked indian snacks when i got this idea of baked keerai vadai. I was not sure about the correct oven temp and settings. I referred Priya akka’s recipe for the oven temperature and also referred a tamil cookbook for the recipe. I have modified most of the ingredients. I made 4 Baked Masala Vadai & 3 Deep Fried Vadai from the Batter. Do try this healthy version of south-India’s famous Snack. Lets check the recipe,

Makes 6-7 Vadai
Preparation time : 1 Hour
Baking time : 25-30 mins
Ingredients :
  • 1 cup finely chopped Vallarai Keerai (Brahmi / Indian Pennywort)
  • 3/4 cup Channa Dal (Bengal Gram / Kadalai Paruppu) – soaked in water for 1 hour
  • 2 tbsp Raw Rice – soaked in water along with Channa Dal (or) 2 tbsp Rice Flour
  • 1 Onion – finely chopped
  • 1 or 2 Green Chilies – finely chopped
  • 1 tbsp grated ginger
  • 2-3 garlic flakes
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped curry leaves
  • 1 tbsp fennel seeds (saunf)
  • salt to taste
Baked Vallarai Keerai Masala Vadai / Brahmi Masala Vada


Baked Vallarai Keerai Masala Vadai / Brahmi Masala Vada
Method :
  • Wash and soak channa dal, raw rice for 1 hour. After an hour, drain the water completely. Grind channa dal, raw rice, chopped keerai, ginger, garlic and fennel seeds in a mixer to coarse paste. Do not add water.
  • Combine dal paste, chopped onions, chilies, chopped mint, curry leaves and salt in a mixing bowl. Mix well everything and keep aside for 10 mins.


For Deep Frying :

  • Heat oil in a heavy bottomed kadai or pan. Wet your palm and make small ball of the batter. Flatten it using fingers. 
  • Drop in oil and fry till it turns golden brown and crispy. Drain the excess oil using kitchen paper.
For Baking :
  • Preheat Oven to 220 degree C for 10 mins. Take the baking sheet and place parchment paper. Grease it with oil. Make small balls from the vadai batter. Flatten those balls to form a thin disc. Make sure it is not too thick otherwise they dont get cooked inside. Brush with little oil and keep inside oven.


  • Bake at 220 degree C for 10 mins. Take out from oven flip over the sides. Brush with little oil again. Bake for another 10-15 mins. Remove from the oven and serve hot with Coconut Chutney.
Notes :
  • You can try the same with different combinations of Keerai. In the original recipe, they have also added Thoothuvalai Keerai.
  • Try adding pepper powder or dry red chilies if you want to avoid green chilies. 

Other Vallarai Keerai recipes shared in my space,

 Baked Vallarai Keerai Masala Vadai / Brahmi Masala Vada


    • says

      Nupur, i'm not sure about the exact hindi name of Brahmi but when i googled about this, mostly they have referred this green leaf as Brahmi in Hindi.. Yes you can try it with any green leaves.
      Instead of grinding it with channa dal, you can also chop the leaves and mix with vada batter.

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