Nei kadalai recipe | Chana dal namkeen | Fried chana dal – A very popular tea time snack recipe. Recipe for both South Indian and North Indian version of Chana dal snack recipe with full video
Haldrirams snacks are very popular all over the world. I have posted Aloo bhujia, moong dal snack recipes in Jeyashris kitchen. I wanted to try the South Indian version of Nei kadalai and the Haldiram snacks style recipe too. Both the recipes turned out so well.
In Mumbai chaats we can see this fried chana dal namkeen also. You can make a chaat with this by adding onions and tomato to the fried chana dal. The South Indian version is very popular and the curry leaves in it give a nice aroma to it. We can have this with filter coffee or enjoy this with rasam rice, sambar rice, or curd rice.
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Chana dal namkeen | Nei Kadalai
Chana dal namkeen | nei kadalai
Ingredients
- 1 cup chana dal
- Oil for deep frying
- ¼ tsp baking soda
For making North Indian style namkeen
- ¼ tsp turmeric powder
- ¼ tsp kala namak | black salt
- ½ tsp red chili powder
- ¼ tsp chaat masala
- ¼ tsp amchur powder
- ¼ tsp pepper powder
- Salt as needed
For making South Indian Nei kadalai
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ¼ tsp pepper powder
- 2 pinches asafoetida
- Salt as needed
- Few curry leaves
Instructions
- Soak chana dal in water along with baking soda for 3 hours.
- Baking soda makes the chana bit softer and the texture will be perfect after frying.
- Wash it thrice and drain the water completely.
- Spread this in a clean towel and let this completely dry. Do not dry in sunlight.
- I just put the fan and kept the towel under it.
- Ensure there is no moisture.
- Deep fry them in oil in batches.
- Once the bubble subsides, take them out from the oil.
- Drain in a kitchen towel.
- Fry few curry leaves and keep it aside.
- We are going to make 2 versions of snack
Let’s make South Indian style Nei kadalai first.
- Take half portion of the fried chana dal and add it in a bowl.
- Add turmeric powder, red chili powder, asafoetida, pepper powder, salt and slightly crushed curry leaves.
- Mix well.
- Nei kadalai is ready.
- Store this in an airtight container.
Let’s make the North Indian version, Chana dal namkeen
- Take another portion of dal in a bowl.
- Add turmeric powder, amchur powder, chaat masala, red chili powder and pepper powder.
- Mix well.
- Chana dal namkeen is ready.
- Store this in an airtight container.
Notes
- Soak chana dal in water along with baking soda for 3 hours.
- Baking soda makes the chana bit softer and the texture will be perfect after frying.
- Wash it thrice and drain the water completely.
- Spread this in a clean towel and let this completely dry. Do not dry in the sunlight.
- I just put the fan and kept the towel under it.
- Ensure there is no moisture.
- Deep fry them in oil in batches.
- Once the bubble subsides, take them out from the oil.
- Drain in a kitchen towel.
- Fry few curry leaves and keep it aside.
- We are going to make 2 versions of the snack
- Let’s make South Indian style Nei kadalai first.
- Take half portion of the fried chana dal and add it to a bowl.
- Add turmeric powder, red chili powder, asafoetida, pepper powder, salt, and slightly crushed curry leaves.
- Mix well.
- Nei kadalai is ready.
- Store this in an airtight container.
- Let’s make the North Indian version, Chana dal namkeen.
- Take another portion of dal in a bowl.
- Add turmeric powder, amchur powder, chaat masala, red chili powder, and pepper powder.
- Mix well.
- Chana dal namkeen is ready.
- Store this in an airtight container.
