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Deep Fried Chana Dal

26 Mar

Veginchina / Vepudu Senaga Pappu

Deep fried chana dal and moong dal are few of famous Indian snacks made of dals / lentils. In deep fried chana dal, chana dal is soaked for a minimum of 4 hours and then deep fried till crisp. The deep fried chana dal is then normally flavored with red chile powder and salt. In local snack shops, deep fried chana dal is flavored by frying peeled garlic pods and crushed curry leaves.


Chana Dal 1 cup
Red Chilli Powder to taste
Salt to taste
Oil for deep frying

Method of preparation:

Soak chana dal in water for 3 – 4 hours.
Place the soaked chana dal on kitchen towel and pat it dry.

Heat oil in a deep frying pan on medium high heat.
Slowly drop soaked chana dal into hot oil.
After few minutes, oil stops bubbling.
Stir and fry the chana dal for one more minute.
Remove the completely roasted chana dal onto absorbent paper.
Pour the fried chana dal into a jar while its still hot, sprinkle sufficient red chilli powder and salt.
Mix thoroughly, let it cool and serve fried chana dal as a snack.
Makes: 3/4 cup of deep fried chana dal.
Notes: Add a small pinch of soda bi carb in soaked chana dal if you wish.

Right: Deep Fried Chana Dal is crisp and has soft crunch.
Wrong: Deep Fried Chana Dal is hard – soak for long time and don’t over fry the chana dal. Try adding soda bi carb while soaking.
Other Names: Spicy Chana Dal, Spicy Deep Fried Chana Ka Dal, Chana Dal Fried.
Variations: Deep fried moong dal in which moong dal is soaked and deep fried till crisp, deep fried green peas, deep fried garbanzo beans, deep fried.