Baked Chana Dal Fritters with Coconut and Tomato Chutney
Ingredients
- 1 1/2 cups dried chana dal
- 2 slices 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/Hing (optional)
Tomato chutney
- 3 Roma tomatoes, cut into cubes
- 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
- few ice cubes or water
Preparation
Drain chana dal and place it in a blender with ginger
Blend dal into a coarse mixture
Transfer to a large mixing bowl along with other ingredients and mix until well combined
Preheat oven to 475°F and brush 6-cavity donut pan with oil
Fill each cavity with dal mixture and brush a little more oil on top
Bake for 20-25 minutes until the side turns golden brown and crispy
Serve warm with chutney
Tomato chutney
In a heated non-stick pan with 1 teaspoon oil, roast chana dal until golden brown
Add ginger and tomatoes and cook to soften
Season with salt and transfer cooled mixture to a blender and blend into a fine paste
To temper, add 1/2 teaspoon oil in a non-stick pan and brown the mustard seeds
Add curry leaves and a pinch of Asafoetida (optional) along with the blended tomatoes
Stir continuously until well incorporated and season if needed
Coconut chutney
Blend together frozen shredded coconut, roasted chana dal, cumin seed, ginger, and chili pepper with few ice cubes or water into a paste
Season with salt
Notes
Makes 14 fritters
For a gluten-free version, omit Asafoetida
