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Home » SNACKS » Nei Kadalai recipe, Chana dal namkeen

Nei Kadalai recipe, Chana dal namkeen

October 25, 2019 by Raks Anand 2 Comments / Jump to Recipe

nei-kadalai-recipe Nei kadalai, chana dal namkeen can be simply made at home with easy ingredients available. Step by step photos recipe.

I have tasted uppu kadalai only in my childhood. It’s my dad’s favorite along with roasted pattani. I remember the shops display with huge heaps of pori (puffed rice), other roasted kadalai like peanuts, Brown chana with skin (which is apparently called as uppu kadalai) and pattani (roasted peas). I almost forgot the pattani, until I remembered last week randomly. Still could remember the flavour when we visit the shop.

Check my kara pori recipe.chana-dal-namkeen

nei-kadalai-recipe
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5 from 1 vote

Nei kadalai recipe

Nei kadalai, chana dal namkeen can be simply made at home with easy ingredients available. Step by step photos recipe.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Soaking time 3 hours
Total Time 3 hours 30 minutes
Servings 2 cups
Cup measurements

Ingredients

  • 1 cup chana dal
  • 1 tsp red chilli powder
  • Salt as needed
  • 2 tsp ghee
  • 1 sprig Curry leaves
  • 2 pinches asafoetida generous
  • Oil to deep fry

Instructions

  • Wash and soak chana dal for minimum 3 hrs.
  • Drain water completely and spread over a clean kitchen towel for 15 mins or until the excess moisture is gone.
  • Heat oil and using a wire mesh ladle, deep fry 1/2 cup of dal per batch. You can adjust the quantity you fry as per the oil level you have in kadai.
  • Lower the ladle inside hot oil and put flame to medium. Give gently jerks to the ladle so that the dal gets fried evenly.
  • Once the sound and bubbles reduces, drain over paper towel. Always keep flame medium while frying. High flame while lowering the ladle with dal. Repeat to finish.
  • Heat 2 tsp ghee and add asafoetida, curry leaves to it. Add to the fried dal. Along with salt, red chilli powder. Mix well.

Notes

  • Do not let the dal to change colour. Patiently fry in medium flame.
  • If you fry right, the dal will be crisp, airy and light. Not soft. So make sure to reach the desired texture.
  • You can also use garlic instead of asafoetida. 

Nei kadalai method:

  1. Wash and soak chana dal for minimum 3 hrs.step-1
  2. Drain water completely and spread over a clean kitchen towel for 15 mins or until the excess moisture is gone.step-2-dry
  3. Heat oil and using a wire mesh ladle, deep fry 1/2 cup of dal per batch. You can adjust the quantity you fry as per the oil level you have in kadai. Lower the ladle inside hot oil and put flame to medium. Give gently jerks to the ladle so that the dal gets fried evenly.step-3-fry
  4. Once the sound and bubbles reduces, drain over paper towel. Always keep flame medium while frying. High flame while lowering the ladle with dal. step-4-fried
  5. Repeat to finish. Heat 2 tsp ghee and add asafoetida, curry leaves to it. step-5
  6. Add to the fried dal. Along with salt, red chilli powder. Mix well.step-6-ready

Once cooled, store in airtight container. Stays good for a week.

nei-kadalai

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Filed Under: DIWALI SNACKS, RECENT POSTS, SNACKS

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Reader Interactions

Comments

  1. Muthulakshmi

    November 11, 2019 at 4:05 pm

    5 stars
    Can the same method be followed with Moong dal?

    Reply
    • Raks Anand

      November 11, 2019 at 6:26 pm

      Yes 🙂

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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