Baked Instant Medu Vada 

(Indian Savory Dumplings)

This is a combination of the batter for Instant Vada from Herbivore Cucina, baked (but in a mini-bundt pan), according to the method for Baked Medhu Vada of My Kitchen Adventures [Suji's Kitchen].

The batter contains urad dal (legume) flour and rice flour, with some baking soda and seasonings. (I did add a pinch of baking powder that wasn't in the recipe, to make the batter lighter.) It's the use of these flours, rather than soaking and grinding the legumes and grain, that makes the batter "instant."

The original baking method used a doughnut pan, which I don't have. I figured a mini-bundt pan would suffice, instead. I think it worked rather well, if I may say so. 😉 The taste was yummy, and the Vadas were fairly light. Almost as good as winning the Super Bowl? 

Herbivore Cucina Website, Instant Dahi Vada 

My Kitchen Adventures [Suji's Kitchen] Website, Baked Medu Vada

Devil's Food Chocolate Bundt Cakelets

Throwback to May, and Devil's Food Chocolate Bundt Cakelets, for #nationalbundtday.

Savory Vegetable Cake - Handvo

This kind of cake is from Gujarat in India. Recipe of Food Fashion Party. These were baked in a mini-bundt cake pan. This is a quick-and-easy version, that doesn't require hours of soaking dal/legumes and rice, grinding them, and then allowing them another few hours to ferment. It uses Handvo flour, and tells you how to make your own, if necessary. It uses a combination of baking powder and baking soda to instant-ferment the batter before baking. 

As I always find Handvo to be very heavy (that's just me), after mixing the basic batter together, I covered it and let it sit on the counter to ferment a bit (not part of the recipe). I meant it to be just an hour or so, but it ended up being more like 6 hours. Between that and the baking powder/soda, the Handvo was very light, and easy for me to eat. I'm sure I'll make it again! 

I used store-bought Handvo flour, and, for veggies, canned carrots. I like these carrots because they are very convenient. I just take them out of the can, mash them up (they're already very soft), and add them to the batter. (The carrot water from the can, I use for soup or rice or whatever, because it has a lot of vitamins.)

Food Fashion Party Facebook

Food Fashion Party Website, Instant Savory Vegetable Cake - Handvo

Devil's Food Chocolate Bundt Cakelets

These were based on the cake/cupcake recipe in Lauren Chattman's Mom's Big Book of Baking. The original recipe was supposed to make 2 cake layers, or 16 cupcakes, but my muffin tin is only for 12. I decided to try out my Nordic Ware bundtlet pans for only the 2nd time. I filled each space about halfway with cake batter, and ended up with 24 little cakes. I decided that next time, I might try 12 little cakes, and one round cake layer. 

I used whole-milk yogurt instead of sour cream, and a combination of coconut oil and corn oil (and less of it) in place of butter (too rich for me).

Well, the important thing is that now I can have a little chocolate for my sweet snack. Although I'm not a chocoholic, when I haven't had it in a while, I don't feel quite as well as if I have a little something chocolatey every day. They are pictured here with some confectioners sugar. Oh, and did I mention the cake is yummy, too?

Nordic Ware Facebook