"I made some chana crackers today, and here's what I did," writes Gretchen Becker.
- 1/2 cup chana dal
- 1 cup water
- Flavoring to taste (I used about 2 cloves of garlic and 2 slices ginger)
- Soak chana in water for at least an hour. Then pour off liquid. Put into food processor with spices and process until it sticks together. You may want to add a little liquid. I like it minimally processed with chunks of chana remaining.
- Spread onto a well-oiled pan (hands work well for this) and bake until starting to brown around edges. Carefully remove with a spatula. (I baked at 300 to 350 for about 20 minutes and then turned off oven and left it in.)
- If you don't oil the pan, it will stick and crumble when you try to remove it. You can also fry the cakes in olive oil. That's a lot easier and I find them tastier if one is not on a low-fat diet.
Contributed by Gretchen Becker via email.
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Last modified: February 17, 2005