Baked Chana Dal Vada - Split Chickpeas Fritters Served with Homemade Coconut & Tomato Chutney
Ingredients
- ~ 1 1/2 cups dried chana dal - soaked in hot water for 1 hour until soft
- ~ 2 slices of ginger
- ~ 1 cup finely chopped cabbage
- ~ Finely chopped 1 small carrot, 1 small onion, 1 jalapeño, 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 Blend together 1/2 cup frozen shredded coconut, 2 tablespoons roasted chana dal, 1/2 teaspoon cumin seed, 2 slices ginger & 1 chili pepper with few ice cubes/water into a paste. Season with salt.
Preparation
Drain chana dal & place it in a blender with ginger
Blend dal into a coarse mixture
Transfer it to a large mixing bowl along with other ingredients & mix until well combined
Preheat oven to 475F & brush 6 cavity donut pan with oil
Fill each cavity with dal mixture & brush a little more oil on top
Bake for 20-25 minutes until the side turns golden brown & crispy
Serve warm with chutney
In a heated non-stick pan with 1 teaspoon oil, roast chana dal until golden brown
Then add ginger, tomatoes & cook to soften
Season with salt & transfer cooled mixture to a blender & blend into a fine paste
To temper, add 1/2 teaspoon oil in a non-stick pan & brown the mustard seeds
Then, add curry leaves & a pinch of Asafoetida (optional) along with the blended tomatoes
Stir continuously until well incorporated, season if needed