Crispy coating, fluffy black lentil sponge inside and perfect with a creamy coconut chutney.
Typically, these are fried but I don’t deep fry often and baking these gave me the exact outcome I wanted.
For baking you’ll need a doughnut tray.
10 mins
+ 1 hr soaking
25 mins
12
Ingredients
200g Urad Dal (Split Black Lentils)
3 Green Chillies
2 Celery Sticks
1 Inch Ginger
1 Tsp Himalayan Salt
¾ Tsp Baking Powder
¾ Tsp Bicarbonate Soda
Handful Fresh Coriander
1 Cup Desiccated Coconut
10g Fresh Coriander
½ Cup Yoghurt
½ Tsp Himalayan Salt
1
Green Chilli
Tempering:
1 Tsp Coconut Oil
½ Tsp Mustards Seeds
½ Tsp Urad Dal
Pinch Asafoetida Powder
4-5 Curry Leaves
Method
1. Soak the split Urad Dal for 1 hr.
2. Drain the water and blend together in a food processor along with the green chillies, celery, coriander and ginger (add a little water if too dry, the consistency should be thick but pouring).
3. Preheat the oven at 200°C.
4. Mix in all remaining ingredients.
5. Grease the doughnut tray moulds with a little oil (don’t worry if it pools together).
6. Scoop the mixture into the tray moulds filling it ¾ of the way.
7. Grease the top of the mixture too (this will give it the crispy outer coating).
8. Bake for 12-15 mins.
9. Grease a little more, flip them around and grease the tops and bake for a further 10 mins.
Served warm with a coconut chutney.
Chutney:
1. Blend together all ingredients for the chutney (I used coconut collab yoghurt).
2. For the tempering, heat the oil and then add mustard seeds.
3. Once they start to splutter and in the curry leaves, urad dal and asafoetida powder.
4. Pour into the chutney and mix.
