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

Ka'k (Lebanese Cake Doughnuts)

These are from Lebanese Cuisine, by Madelain Farah. I tend to eat these as a late-evening snack, and by then I don't feel so much like taking pics. Fortunately, I managed to get a couple with my phone: one right before a snack, and the second, shortly after baking. Someone who saw them said, "Oh, cookies!" I just agreed that they were cookies, because I'm not sure how to classify them. They don't really taste like doughnuts, but they seem more than cookies. Anyway, they are fabulous for a sweet snack to end the day! 

The original recipe makes 7-8 dozen! I divided the recipe by 1/3, which made a little over 2 dozen. That was enough for me, for now. In place of clarified butter, I used coconut oil.

Homemade Eggless Donuts/Doughnuts

These are from a recipe by Kanak's Kitchen on YouTube. As I can't eat deep-fried food, it's been years since I've had a doughnut. However, it's doughnut season now, so I decided that I wanted some. Kanak's recipe includes instructions for baking the doughnuts, so I thought I'd try it. I sprayed some oil on the doughnuts and doughnut-holes before baking. I can't have butter, so I just used a smaller amount of oil in the dough, instead. I left out the milk powder and warm milk completely, as that doesn't work for me when they're added to yeast dough, and just used warm water. (This is why I cook so often! 😄) It took a few minutes longer to bake than the recipe said, but of course, all ovens are different, and it was no trouble. Later in the day, after they'd cooled, I had some of these treats for an evening snack, and really enjoyed my doughnuts. 

Kanak's Kitchen YouTube, Homemade Chocolate Eggless Donuts 

Kanak's Kitchen Facebook

Kanak's Kitchen Website