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Baked Shana Jhiej | Meghalaya Vegan and Gluten Free Starter

Baked Shana Jhiej | Meghalaya Vegan and Gluten Free Starter

A Vegan and Gluten free starter from Meghalaya, India made using Bengal Gram (Chana Dal) and black sessame seeds. This is the baked version.
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Course: Appetizer, Snacks
Cuisine: Indian
Keyword: Baked, Bengal Gram, Black Sesame Seeds, Chana Dal, Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 50 minutes
Soaking Time: 1 hour
Total Time: 1 hour
Author: Renu Agrawal-Dongre


  • 1 Cup Bengal gram (Channa dal)
  • 4 Green chillies
  • 4 tbsp Black Sesame seeds
  • 2 inch Ginger piece
  • Salt to taste
  • 2-3 tbsp Oil for brushing the vada's


  • Soak channa dal for atleasst 1 hour in room temperature or luke warm water.
  • Drain the water.
  • Grind the channa dal, green chillies and ginger to a coarse paste. (One can use grated or chopped ginger too, I prefer to blend it).
  • Use minimum water while grinding.
  • In a wide bowl, add the coarse paste, salt, sesame seeds and mix well.
  • Line a baking tray with parchment paper and preheat the oven to 180 Deg C.
  • Take a tablespoon of batter in your hand and form in the shape of a flat pattice.
  • Line it on a parchment paper.
  • Bake in the oven for 10 mins, then brush some oil on the top.
  • Bake again for 10-15 mins.
  • Flip and brush oil on the bottom and let it bake again for 15 mins.
  • Baking time may vary, but it generally takes around 45-50 minutes.
  • When you feel it is done, for the last 5 mins you can broil the top of the vada's to give it the golden colour.
  • Alternatively one can fry them on medium until golden brown.
  • Yummy Vegan & Gluten free Vada's are ready.
  • Serve them as a side or enjoy as is.


  • 1 Cup = 240 ml
  • 1 tablespoon = 15 ml
  • Baking time may vary, depending on your oven.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu