Mung Dal Fritters - Baked Moong Dal Pakoda. Petite yellow lentils (split and skinned mung beans) soaked and blended to a batter to make pakoda/Bhajji with onions and greens. Use red lentils or chickpea flour for variation. Vegan Gluten-free Recipe Makes about 16 to 18 fritters
Soak the Mung dal in hot water for 15 minutes or 1 hour. Longer works best. Drain and add to blender. Add ginger, chili, garam masala, turmeric, salt, baking powder, oil and 1/4 cup water. Blend to a smooth thick batter. Add more water if needed. Keep the batter thick so it can hold its shape while baking. Thinner batter tends to flatten.
Pre-heat the oven to 425 degrees F / 220ºc.
Add the chopped cilantro, greens, onion and garlic and fold in. Using a Tablespoon or ice cream scoop, drop spoonfuls of the batter on parchment lined baking sheet.
Lightly spray oil on top. Bake for 17 to 19 minutes until golden on the edges.
Add sprinkle of chaat masala on the fritters (optional). Serve with chutneys Mint Cilantro Chutney or tomato chutney or ketchup or add to kadhi (non dairy yogurt sauce) or curry.
Make these in aebleskiver/appe pan: Drop ladlefull 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. For chickpea flour batter: Use 3/4 cup chickpea flour, 1 tbsp rice flour, 2 tbsp non dairy yogurt, 1/3 cup or more water to make a thick batter. Add minced ginger, minced green chile and spices from above. Fold in the cilantro, spinach, onion and other vegetables if using. Bake for 17 to 20 minutes.Make Moong Dal chilla/pancakes: Spread the batter on a skillet over medium heat. drop a few drops of oil on the edges. Cook until golden, flip and cook for a few mins and serve with ketchup or chutneys.Nutritional values based on one serving