Baked Crispy Lentil Fingers

 

Hi!

I am on a baking spree and trying to innovate healthy, tasty and at the same time low oil and low calorie preparations. As I mentioned in my Yellow Lentil Seekh Kabab, that for vegetarians like me, lentils are a big source of proteins. Continuing to experiment more with the lentils and especially the Yellow Lentils as these are quick to cook and easy to digest, I attempted making baked crispy fingers. I was a little apprehensive about how these would taste after baking but the fears disappeared quickly the minute I tasted them.

The fingers are just perfect, nicely crispy and well spiced, good enough to tease the taste buds. Perfect for people on diet and for those who do not mind eating high calorie food, these can be fried too. It can make a great starter as well as a finger food. Apt for growing children as it’s loaded with proteins as well as anyone who needs a high protein diet.

I am also happy to inform you that my Yellow Lentil Seekh Kabab won second prize at Neha’s Kids Menu Event and I have won the book Cooking with Pedatha, since I already have the book, she has very kindly changed it to a gift voucher. I will surely share what I buy with that in future, but for now the recipe..

Ingredients for Lentil Fingers

about 3/4 cup yellow lentils

3 green chilies

a small piece ginger

1 garlic pod

2 tbsp coriander leaves

salt to taste

1/2 tsp cumin seeds

1/2 tsp fennel seeds

a pinch of good quality asafetida

1/4 tsp turmeric

1 tsp coriander pwd

1 tsp cumin pwd

a large pinch garam masala

1/2 tsp dry mango (amchoor) pwd

1-1/2 tbsp oil

cooking spray

Ingredients For Minty Coriander Yogurt Dip

2 green chilies

2 tbsp yogurt

a small handful coriander leaves

a small handful mint leaves

1/4 tsp rock salt

Method

Soak the lentils for half an hour and then grind it to a smooth paste along with salt, green chilies, ginger, garlic and coriander.

Heat oil and add cumin and fennel seeds followed by asafetida. Reduce the flame and then add the lentil paste.

Stir continuously  and add all the spices, mix thoroughly. Once the mixture starts thickening and starts leaving the edges and forms like a ball, switch off the flame.

 

Grease a square plate and spread the lentil mix evenly using hand when hot. If required wet hands and then spread.

Refrigerate for an hour and then cut fingers.

Preheat the oven at 220C and place the lentil fingers on a greased baking dish, spray some cooking spray over it too and bake them for about 10 mins on one side and then turn the fingers and then bake again for 5 mins on the other side, till the crust is golden in color.

For the dip, grind all the ingredients together under the heading dip.

 

Serve hot the fingers with the Minty Coriander Yogurt Dip.

 

Sending this to-

MLLA 27 an event by Susan of The Well Seasoned Cook.

my event ‘Only’- Low Oil/Low Calorie guest hosted by Priya Mitharwal of Mharo Rajasthan’s Recipes.