Kabuli channa and green mung dhal snack (Kondai kadalai and pachai payaru vadai) - Preparation time 10 to 15 mins if soaked dhal is available
One day i made channa masala with half of the soaked channa dhal and don't know what to do with remaining half of soaked channa. I also had sprouted mung dhal to make sundal. Since i don't want to waste both the legume thought to make some new dish.
I then tried making vadai using both. This vadai tasted very good and full of nutrition ( i know deep fried items are not good for health but occasionally it is okay). Vadai was soft in inside and crispy from outside. As we are adding ginger and saunf the digestion will also be easy.
Ingredients:-
Soaked channa dhal and mung dhal - 1/2 cup
Ginger - 1 inch piece
Green chili - 1 or 2
Fennel seed - 1/4 tsp
Curry leaves - 10 finely chopped
Salt - to taste
Onion - 1 finely chopped
Oil - to deep fry
Preparation method:-
In a grinder coarsely grind channa and mung dhal along with ginger, fennel seed and chili.
In a bowl mix the ground dhal, chopped curry leaves, salt and onion.
Make small balls from the mixed dough and keep.
Check the salt and spice level ( if you want you can add red chili powder to increase the spice).
Heat oil in a kadai. Once the oil is hot bring the flame to medium. Flatten the ball you made using the dough and slowly drop in the oil.
Leave it for few mins and turn the vadai. Cook the vadai well by flipping the sides of vadai.
When the color of vadai is turned to golden brown remove from the oil and serve hot.
Surely everyone will love this yummy, tasty and healthy vadai and ask for more vada's.
One day i made channa masala with half of the soaked channa dhal and don't know what to do with remaining half of soaked channa. I also had sprouted mung dhal to make sundal. Since i don't want to waste both the legume thought to make some new dish.
I then tried making vadai using both. This vadai tasted very good and full of nutrition ( i know deep fried items are not good for health but occasionally it is okay). Vadai was soft in inside and crispy from outside. As we are adding ginger and saunf the digestion will also be easy.
Ingredients:-
Soaked channa dhal and mung dhal - 1/2 cup
Ginger - 1 inch piece
Green chili - 1 or 2
Fennel seed - 1/4 tsp
Curry leaves - 10 finely chopped
Salt - to taste
Onion - 1 finely chopped
Oil - to deep fry
Preparation method:-
In a grinder coarsely grind channa and mung dhal along with ginger, fennel seed and chili.
In a bowl mix the ground dhal, chopped curry leaves, salt and onion.
Make small balls from the mixed dough and keep.
Check the salt and spice level ( if you want you can add red chili powder to increase the spice).
Heat oil in a kadai. Once the oil is hot bring the flame to medium. Flatten the ball you made using the dough and slowly drop in the oil.
Leave it for few mins and turn the vadai. Cook the vadai well by flipping the sides of vadai.
When the color of vadai is turned to golden brown remove from the oil and serve hot.
Surely everyone will love this yummy, tasty and healthy vadai and ask for more vada's.
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