Last month I actually started missing this ICC challenge, despite the busy mega marathon work. Which means I am getting comfortable with the idea of taking up great Indian food challenges.
This month the recipe is one of our favorite snack items. There are many versions of this dish with the quickest one being the one that uses ready dhoklas crumbled up and garnished with sev and other toppings.
The version I made is closer to the maharashtrian style of making vaatli dal with far lesser ingredients going in it and the addition of sugar puts it in a different category altogether.
You will love it either which ways you make it.
Indian cooking challenge is a place where we try such lesser popular yet delicious dishes and share the recipes...you can check for the other versions out here..
1 cup chana dal/ split bengal gram
2 tspn ginger paste
2 tspn green chilli paste
2 tspn sugar
1 lemon's juice
1 tspn mustard seeds
1 pinch asafoetida
2 tbsp Oil
Salt to taste
1 cup yellow sev
fresh grated coconut
fresh chopped coriander
1) Soak the chana dal for 5-6 hours in water
2) Drain the water and grind the chana dal to a coarse paste
3) Now you can put this batter in a pressure cooker and cook or steam it in a vessel until it is slightly cooked
4) Alternatively you may use it directly with 2 cups water added in this.
5) In a large non stick pan, heat 2 tbsp Oil , add mustard seeds and asafoetida
6) When the seeds start crackling, add the chana dal mixture and roast it. add the ginger, green chilli paste, sugar and lemon juice and mix well.
7) Add the salt and roast until the oil starts separately and the mixture becomes more grainy than lumpy. May take about 10 min for cooked batter and 30-40 min for raw/
8) Switch off the flame and let it stand
9) Serve it sprinkled with plenty of sev and coriander and coocnut