Traditional Indian (from Andra Pradesh and Tamil Nadu) cookies that are BOTH gluten free and vegan!! Plus really tasty. This was a great find for some of those parties where there are multiple people with food restrictions.

  • 225 g moong dal
  • 200 grams fresh grated coconut
  • 225 g sugar
  • pinch cardamom powder
  • pinch turmeric (or saffron)
  • Some cashews (maybe like 1/4 cup or to taste), chopped
  1. Soak beans a least an hour. Blend soaked beans to make a smooth paste. You’ll need to add some water.
  2. Cook bean paste in a pan by itself for a bit, then add everything else. Cook together ~10 min until no longer clings to sides of pan (or until you’re bored/think the beans are cooked through and it seems dough-like. Mine never stopped clinging).
  3. While still hot, spread batter 1.5 cm thick on damp cloth. Let cool then cut into shapes.
  4. Deep fry until browned (2-3 min at 350°F).

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