Monday, 10 October 2011

Kaaram senagapappu / Spicy chana daal

A simple snack, that can be eaten as it is or can be mixed with other savoury items. Very few ingredients required.
Kaaram Senagapappu

Chana daal / Senagapappu – 2 cups
Chili powder – 1 tsp
Salt as per the taste
Oil – to fry the chana daal

Soak the chana daal for about 2-3 hours
Drain the water and spread them on kitchen towel or any thing which absorbs the moisture. I followed my mom’s method., dad’s lungi….

Chana daal drained on lungi

Wait until they become moisture free and fry them in 3-4 batches.

If you are doing them in large quantities, best / easy way to fry them is, place them in a stainless steel colander and place the colander into the oil pan.
Drain them into kitchen towels and allow them to cool down to room temperature and then sprinkle the salt and chili powder mixture.

NB: If you add salt when it is hot, salt will melt and making the chana daal soggy.

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