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
- handful of 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
- 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
Drain chana dal and place it in a blender with ginger
Blend dal into a coarse mixture
Transfer to a large mixing bowl and add other ingredients, then mix until well combined
Preheat oven to 475F 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 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 until softened
Season with salt and transfer the cooled mixture to a blender, then blend into a fine paste
Heat 1/2 teaspoon oil in a non-stick pan and brown the mustard seeds
Add curry leaves and a pinch of Asafoetida along with the blended tomatoes, then 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 into a paste
Season with salt
Notes
Omit Asafoetida for a gluten-free version
This recipe makes 14 fritters
