Nei kadalai is one of my favorite snacks from my childhood that I used to have as a snack after school. Deep-fried snack prepared with Bengal gram / kadalai paruppu and other spices that taste yummy and crunchy. I hope you enjoy this recipe, please try it and let me know if you like it.
Serves 4 to 5
- 1 cup – Bengal gram / Kadalai paruppu / Channa dhal
- 4 no’s – Garlic cloves
- 10 no’s – Curry leaves / karuvepilai
- 1/8 tsp – Turmeric powder
- 1/4 tsp – Red chilli powder ( or add as needed)
- 2 pinches – Asafoetida
- Salt to taste
- Oil for deep frying
- Wash and soak Bengal gram/ kadalai paruppu for 4 to 5 hrs or until well soaked. Drain water and spread it out on a tissue paper or cloth. Pat dry thoroughly so that there is no moisture left on the dhal.
- Heat oil in a frying pan, deep fry Bengal gram in batches over medium flame. Remove them once the sizzling stops and bengal gram starts changing colour. Drain excess oil using tissue paper.
- Continue frying until you finish rest of the soaked bengal gram. Meanwhile crush garlic and fry them in oil along with curry leaves until crisp.
- Add turmeric powder, red chilli powder, asafoetida and required salt, mix well thoroughly so that masala’s are well coated on roasted bengal gram. Allow them to cool completely and store in an air tight container for a week or two.
- Do not burn bengal gram while frying, because it will lead to tasteless and hard to bite Nei kadalai / Roasted bengal gram.
- Roasted channa dhal will remain crispy even after two weeks if it is properly stored.
- You may increase or decrease the spices as per your taste.