Ingredients

The following ingredients have 17 Servings
  • 1 cup moong dal (petite yellow lentils)
  • 1 inch knob of ginger
  • 1 hot green chili (or cayenne to taste 1/4 tsp)
  • 1/2 to 1 tsp garam masala ( or curry powder)
  • 1/2 tsp turmeric
  • 3/4 to 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp oil
  • 1/3 cup or more water
  • 1/2 cup finely chopped cilantro (loosely packed)
  • 1 1/2 cup lightly packed finely chopped spinach (or rainbow chard loosely packed)
  • 3/4 cup finely chopped red onion (heaped)
  • 3 cloves garlic (minced)

Instruction

  • 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.