Baked Chana Dal Fritters with Coconut and Tomato Chutney
Ingredients
Chana dal vada
- 1 1/2 cups dried chana dal
- 2 slices ginger
- 1 cup cabbage
- 1 small carrot, 1 small onion, 1 jalapeño, handful cilantro and curry leaves
- 1 1/2 teaspoons turmeric powder
- 1 teaspoon cumin seeds
- 3/4 teaspoon salt
- pinch Asafoetida (optional)
Tomato chutney
- 3 Roma tomatoes
- 2 tablespoons chana dal
- 2 slices ginger
- 2 dried chilies
- 1/2 teaspoon brown mustard seeds
- 5-6 curry leaves
Coconut chutney
- 1/2 cup frozen shredded coconut
- 2 tablespoons roasted chana dal
- 1/2 teaspoon cumin seed
- 2 slices ginger
- 1 chili pepper
- a few ice cubes or water
Preparation
Chana dal vada
Drain the soaked chana dal
Place the drained chana dal in a blender with ginger
Blend the dal into a coarse mixture
Transfer the blended mixture to a large mixing bowl
Add the remaining ingredients and mix until well combined
Preheat the oven to 475°F
Brush a 6-cavity donut pan with oil
Fill each cavity with the dal mixture
Brush a little more oil on top of each cavity
Bake for 20 to 25 minutes until golden brown and crispy
Serve warm with chutney
Tomato chutney
Heat 1 teaspoon oil in a non-stick pan
Roast the chana dal until golden brown
Add ginger and tomatoes, and cook until softened
Season with salt
Transfer the cooled mixture to a blender and blend into a fine paste
Heat 1/2 teaspoon oil in a non-stick pan for tempering
Brown the mustard seeds
Add curry leaves and a pinch of Asafoetida (if using) along with the blended tomatoes
Stir continuously until well incorporated
Season with salt if needed
Coconut chutney
Blend the coconut, roasted chana dal, cumin seed, ginger, chili pepper, and ice cubes or water into a paste
Season with salt
Notes
For a gluten-free version, omit Asafoetida
