I am nowadays looking for easy snacks for my daughter. And what is more simple than this nei kadalai. My mom used to make this when we were kids and it was my dad’s favourite snack. I have posted a baked version previously but this is the fried version. I also made a video demonstrating the preparation. I hope you enjoy it.
For Diwali mom used to make a huge batch of this nei kadalai. And we devoured it. But now I make only small batches so that we don’t over eat. I used half a cup of channa dhal and ended up with a cup of nei kadalai. Though ghee is not used in this snack, it is called as nei kadalai. For seasoning, you can use pepper powder or red chilly powder. Chaat masala is optional. Sruti loves that flavour and so I add it to all her snacks. If your kid likes it just add. Shall we move on to the recipe?
Ingredients:
Channa Dhal/ Kadalai Paruppu- 1 cup
Salt- to taste
Red Chilly Powder/ Pepper Powder – to taste
Oil- to deep fry
Chaat Masala Powder-1 tsp (optional)
Procedure:
Wash and soak channa dhal for 4-5 hours.
Drain water and spread it out on a cloth or tissue lined plate.
Make sure that there is no moisture left on the dhal.
Heat oil in a kadai and fry the channa dhal in batches.
Remove them once the sizzling stops and it starts changing colour.
They continue to cook in the remaining heat. So if you are aiming at brown colour, remove it when lighter. Other wise it will become very dark.
Fry the whole batch.
Add slat, pepper/ red chilly powder and chaat masala.
Mix well and allow it to cool completely.
Store in an air tight jar. It will remain crisp even after a week.
Nei Kadalai Recipe
Ingredients
Ingredients
- Channa Dhal/ Kadalai Paruppu- 1 cup
- Salt- to taste
- Red Chilly Powder/ Pepper Powder - to taste
- Oil- to deep fry
- tsp Chaat Masala Powder-1 optional
Instructions
Procedure
- Wash and soak channa dhal for 4-5 hours.
- Drain water and spread it out on a cloth or tissue lined plate.
- Make sure that there is no moisture left on the dhal.
- Heat oil in a kadai and fry the channa dhal in batches.
- Remove them once the sizzling stops and it starts changing colour.
- They continue to cook in the remaining heat. So if you are aiming at brown colour, remove it when lighter. Other wise it will become very dark.
- Fry the whole batch.
- Add slat, pepper/ red chilly powder and chaat masala.
- Mix well and allow it to cool completely.
- Store in an air tight jar. It will remain crisp even after a week.
