Baked Mung Dal Pakodas

Split Mung dal soaked and blended coarse to make pakoda/fritters with onions and  spinach.

Ingredients

1 cup mung dal 

1 table spoon rice flour (optional)

1 tsp grated ginger

2 hot green chili crushed

1/2 to 1 tsp garam masala or chat masala

1/4 tsp turmeric

3/4 to 1 tsp salt

1 tsp baking powder

2 tsp oil

 water as needed

4 or 5 curry leaves chopped

1/2 cup finely chopped fresh cilantro 

1 1/2 cup lightly packed finely chopped spinach 

3/4 cup finely chopped red onion

1/2 tsp fennel seeds or 1/2 tsp ajwain seeds (optional)

Instructions

Soak the Mung dal in hot water for an hour.  Drain and blend with ginger, green chillies, garam masala, turmeric, salt, baking powder, oil ,1/4 cup water into  a smooth thick batter.Make sure the batter thick so it can hold its shape while baking. 

Pre-heat the oven to 425 degrees F 

Add the chopped cilantro, curry leaves, spinach,  onion and fennel seeds and fold them in. Drop spoonfuls of the batter on parchment paper lined baking sheet.

Lightly spray or drizzle oil on top. Bake for about 20 minutes or until golden on the edges.

Add a dash of chaat masala on the fritters (optional). 

Red lentils or chick pea flour can be used for variation. 

Non-oven method

In kuzhiappam pan: Drop spoonful of batter in a greased pan over medium heat. Cover and cook for 3 to 5 minutes, flip and cook for 2 to 3 minutes