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Thursday, 1 March 2012

CHANNA DAL PAKODA AND COCONUT CHUTNEY


CHANNA DAL PAKODA

A simple snack for all occasions


Ingredients:
1.  Channa dal                       - 1 big cup
2.  Green chilly                       -  5 - 8 ( Finely chopped )
3.   Mint leaves                      - 1 small bunch ( Finely chopped )
4.  Coriander Leaves           - 1 small bunch ( Finely chopped )
5.  Onion ( Optional )            -  2 Finely chopped
6.  Fresh Grated coconut     -   3 TSp.
7.  Baking Soda                   -  1/8 tsp.
8.  Salt                                   -   to taste
9. Asafoetida                        -  2 pinches  ( Optional)
10. Rice floor                        - 1 Tsp.
11 . Dill Leaves (sabsige /Sabakki Soppu) - 1 small bunch  ( this is optional few people don’t              like the flavor of this leaves )
12. Oil for deep frying

Method :

1.   Soak the channa Dal for 3-4 hrs. grind it without adding water or just little water . don’t grind it to fine paste - dal pieces should be visible.

2. Take the above coarse dal mixture to this add Green chilly , Mint leaves , Coriander Leaves , Onion, Fresh Grated coconut , Baking Soda 1/8 tsp. , Salt, Asafoetida 2 pinch, Rice floor and Dill Leaves mix well .
3. Make small balls of the above mixture put balls one by one on your palm and press gently so that it becomes flat ( don’t press more press gently .. or you can use round ones itself).

4. Heat oil in a Pan. deep fry the pressed balls in low flame ( if you fry in high flame the upper portion will be burnt and inner won’t be cooked properly ) Take from  oil and serve hot with Coconut Chutney or tomato ketchup


Coconut Chutney


Ingredients

1. Grated Fresh Coconut - 1 cup
2. Green chilies - 5
3. Tamarind (Soaked) - small piece
4. Jaggery - ¼ Tsp
5. Salt to taste
6. Curry leaves - 5 - 10
7. Coriander Leaves
8. Asafoetida 2 pinches ( Optional)



For seasoning

1. Oil -1 tsp
2. Mustard seeds - ¼ Tsp.
3. Urad dal - 1/8 Tsp.
4. Curry leaves few

Method :
1. Grind all the Grated Fresh Coconut , Green chilies, Tamarind (Soaked), Jaggery , Salt , Curry leaves and coriander leaves and Asafoetida.

2. Take a small pan put oil when its heated add musterd, urad dal and curry leaves add to the above mixture.