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Baked Chana Dal Vada – split chickpeas fritters served with homemade ?& ? chutney. Happy Diwali to those who are celebrating & may this festival of lights bring you lots of happiness & joy??Have a lovely Sunday, friends.?
Recipe (makes 14 ‘donuts’) For a gluten-free version, omit Asafoetida
?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)
✅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.
?Tomato chutney:
~ 3 Roma ?- 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
✅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.
?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.
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