Active Time: 30 minutes | Inactive Time: 1 hour | Serves 15-16 pieces
Ingredients - 1 cup mung lentils
- 1 inch knob of ginger
- 1/4 tsp cayenne or chilli flakes
- 1/2 to 1 tsp garam masala
- 1/2 tsp turmeric powder
- 3/4 to 1 tsp salt
- 1 tsp of baking powder
- 2 tsp oil
- 1/3 cup or more water
- 1/2 cup finely chopped cilantro loosely packed
- 1 1/2 cup finely chopped spinach
- 3/4 cup finely chopped red onion heaped
- 3 cloves garlic minced
Preparation - Preheat the oven to 425 degrees F / 220ºc. Ready a baking tray with parchment paper.
- Soak the Mung Dal in hot water for 1 hour. 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.
- Pour the batter in a big mixing bowl. Add chopped cilantro, greens, onion and garlic and fold in.
- Using a Tablespoon or ice cream scoop, drop spoonfuls of the dough on parchment lined baking sheet.
- Lightly spray oil on top. Bake for 17 to 19 minutes until golden on the edges.
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