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Baked Chana Dal Vada – cut up chickpeas fritters served with do-it-yourself coconut & tomato chutney
by woon.heng

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Recipe (makes 14 ‘donuts’) For a gluten-free model, omit Asafoetida⁣⁣⁣ Substances⁣⁣⁣
~ 1 half cups dried chana dal – soaked in scorching water for 1 hour till smooth⁣⁣⁣
~ 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 half teaspoons turmeric powder⁣⁣⁣
~ 1 teaspoon cumin seeds⁣⁣⁣
~ 3/four teaspoon salt⁣⁣⁣
~ pinch of Asafoetida/Hing (elective)⁣⁣⁣
Drain chana dal & place it in a blender with ginger. Mix dal into a rough combination. Switch it to a big mixing bowl together with different substances & combine till effectively mixed. Preheat oven to 475F & brush 6 cavity donut pan with oil. Fill every cavity with dal combination & brush a little bit extra oil on prime. Bake for 20-25 minutes till the facet turns golden brown & crispy. Serve heat with chutney. ⁣⁣⁣
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Tomato chutney⁣⁣⁣
~ Three Roma tomatoes – minimize into cubes⁣⁣⁣
~ 2 tablespoons chana dal⁣⁣⁣
~ 2 slices ginger, 2 dried chilies-seeds eliminated⁣⁣⁣
~ half teaspoon brown mustard seeds⁣⁣⁣
~ 5-6 curry leaves⁣⁣⁣
In a heated non-stick pan with 1 teaspoon oil, roast chana dal till golden brown. Then add ginger, tomatoes & prepare dinner to melt . Season with salt & switch cooled combination to a blender & mix right into a tremendous paste. To mood, add half teaspoon oil in a non-stick pan & brown the mustard seeds. Then, add curry leaves & a pinch of Asafoetida (elective) together with the blended tomatoes. Stir constantly till effectively integrated, season if wanted.
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Coconut chutney Mix collectively half cup frozen shredded coconut, 2 tablespoons roasted chana dal, half teaspoon cumin seed, 2 slices ginger & 1 chili pepper with few ice cubes/water right into a paste. Season with salt.⁣⁣⁣

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