Baked Chana Dal Vada Fritters
Ingredients
- 1 1/2 cups dried chana dal
- 2 slices of ginger
- 1 cup finely chopped cabbage
- 1 small carrot, finely chopped
- 1 small onion, finely chopped
- 1 jalapeño, finely chopped
- handful of cilantro
- curry leaves
- 1 1/2 teaspoons turmeric powder
- 1 teaspoon cumin seeds
- 3/4 teaspoon salt
- pinch of Asafoetida (optional)
Tomato chutney
- 3 Roma tomatoes
- 2 tablespoons chana dal
- 2 slices ginger
- 2 dried chilies, seeds removed
- 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
Preparation
Soak the chana dal in hot water for 1 hour until soft.
Drain the chana dal and place it in a blender with ginger.
Blend the dal into a coarse mixture.
Transfer the mixture to a large mixing bowl and add the other ingredients; mix until well combined.
Preheat the oven to 475°F and brush a 6-cavity donut pan with oil.
Fill each cavity with the dal mixture and brush a little more oil on top.
Bake for 20-25 minutes until the sides turn golden brown and crispy.
Serve warm with chutney.
Tomato chutney
In a heated non-stick pan with 1 teaspoon oil, roast the chana dal until golden brown.
Add ginger and tomatoes and cook until softened.
Season with salt and transfer the cooled mixture to a blender; blend into a fine paste.
In a non-stick pan with 1/2 teaspoon oil, brown the mustard seeds.
Add curry leaves and a pinch of Asafoetida if using, along with the blended tomato mixture.
Stir continuously until well incorporated and season if needed.
Coconut chutney
Blend together 1/2 cup frozen shredded coconut, 2 tablespoons roasted chana dal, 1/2 teaspoon cumin seed, 2 slices ginger, and 1 chili pepper with a few ice cubes or water until it forms a paste.
Season with salt.
Notes
For a gluten-free version, omit the Asafoetida.
This recipe makes approximately 14 fritters.
