Skip to main content

Neikadalai/Fried Channa Dhal(Spilt Chickpeas)


This is one of my childhood favorite and used to buy this one from the local shop for my evening snack.
For the day 2 of Blogging Marathon#25 I made neikadalai,this is a very simple recipe and needs only few ingredients.Now off to the recipe.....................

 Ingredients

IngredientQuantity
Channa dhal/split chickpeas/kadala paruppu/11/2cups
Red chilly powder/milagi podi1/4tsp
Turmeric powder1/4tsp
Salt 1/2tsp
Oil for frying
Curry leaves/karivepillai1 sprig(optional)


Method
  • Soak the dhal in the water for 4-5 hours,drain the water completely and spread it on a towel for 10 minutes.
  • Mix the red chilly powder,turmeric powder and salt,keep it aside.
  • When it is damp enough fry it in the oil in a medium flame till it becomes crispy.
  • Remove it from the oil and drain it on a paper towel.
  • Sprinkle the red chilly powder and mix it well.
  • Neikadalai is ready.

Enjoy..........................................

  • The dhal needs to be soaked completely otherwise it won't fry properly in the oil.
  • Instead of red chilly powder black pepper powder can aslo be used.
  • If you are using curry leaves fry it in the oil in the end and add it.
  • The amount chilly powder can be increased or decreased according to personal preference.
Check out my fellow bloggers participating in Blogging Marathon #25.
Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal. This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good. The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy. Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............                                                                                                    ...
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...
Post a Comment
Read more