Ingredients
- 1 cup chana dal or use any combination of chana dal, toor dal , moong dal, masoor dal. Black chana, Black eyed peas etc will also work
- 2 green chilies finely chopped
- 2 red chillies crushed
- 1/2 medium onion finely chopped
- 2 tbsp grated ginger
- 1 tsp grated garlic
- 1 tsp fennel seeds
- 10 to 12 curry leaves finely chopped
- 1/2 cup cilantro finely chopped
- 10 or 12 Mint leaves finely chopped
- 1/3 tsp or more salt
- 1/4 tsp baking soda
- 2 tsp oil
- Wash and Soak dals in warm water for 4 hours or overnight. Drain well.
- Preheat the oven to 425 degrees F
- Use a food processor or blender and process to a coarse puree. Use a few teaspoons of water if needed. Use as little water as possible. Ginger, garlic and fennel seeds can be added in the processor.
- Transfer mixture to a bowl and fold in the rest of the ingredients and oil. Shape the mixture into 2 to 3 inch size flat rounds and place on parchment paper lined baking sheet. Use oiled or wet hands to shape.
- Brush oil on top. Bake for 16 to 20 minutes or until golden brown on top. Flip and bake for a few minutes longer if necessary. Bake till the desired color is achieved.
- Serve with coconut chutney or hot and sweet ketchup. They can be baked ahead and refrigerated. Reheat and serve.
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