Chana dal namkeen | nei kadalai
Popular fried chana dal, a perfect tea time snack
Servings: 1 cup
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
1. Ensure there is moisture in the chana dal before frying in the oil. Else it will burst.
2. Chana dal namkeen | Nei kadalai is not only a tea time snack but a perfect accompaniment for rice too.
