CHANNA SUNDAL

INGREDIENTS

KABULI CHANNA                   -1 CUP

(CHICK PEAS)

GRATED COCONUT                -1/2 CUP

CURRY LEAVES                       - FEW

OIL                                             -2 TEASPOONS

MUSTARD SEEDS                    -1/4 TEASPOON

URAD DHAL                             - 1/2 TEASPOON

GREEN CHILLIES                     - 4-6

ASAFOETIDA POWDER          - A PINCH

 SALT TO TASTE

METHOD

1.SOAK CHANNA OVERNIGHT OT FOR 6-7 HOURS

2.PRESSURE COOK CHANNA TILL DONE .

3.HEAT OIL IN A KADAI.

4.ADD MUSTARD SEEDS,URAD DHAL AND LET THEM  SPLUTTER  WELL.

5.ADD THE CHOPPED CHILLIES,CURRY LEAVES AND ASAFOETIDA AND FRY WELL.

6.ADD CHANNA AND SALT. COOK WELL.

7.WHEN ALMOST DONE ,ADD THE GRATED COCONUT AND STIR WELL AND REMOVE FROM HEAT.

# THIS IS A VERY HEALTHY DISH WITH HIGH PROTIEN AND  A LOW GLYEMIC INDEX ,

IT HELPS  TO KEEP SUGAR LEVELS UNDER CONTROL.

# SEVERE DIABETICS MAY AVOID OR MINIMISE THE COCONUT IN THE DISH.

YAM KOOTU CURRY

INGREDIENTS

YAM ( SENAI KIZHANGU)     -4 CUPS
  (CUBED)
GRATED COCONUT                -2 CUPS

CHANNA DHAL                        - 1 CUP

RED CHILLIES                           - 5-6

TURMERIC POWDER                - 1/4 TEASPOON

COCONUT OIL                           -1/2 CUP

MUSTARD SEEDS                       -1/4 TEASPOON

SALT TO TASTE

CURRY LEAVES                         - A FEW


METHOD

1  CLEAN,PEEL AND CUBE THE YAM INTO I CM CUBES.

2.BOIL WITH SALT AND TURMERIC POWDER TILL SOFT.

3.FRY THE RED CHILLIES AND GRIND THEM WITH 1 CUP OF COCONUT TO A PASTE.

4.COOK THE CHANNA DHAL TILL DONE.

5.ADD THE COOKED DHAL AND GROUND PASTE .ADD SALT TO TASTE AND BOIL WELL.

6.HEAT THE COCONUT OIL.

7.SPLUTTER THE MUSTARD SEEDS AND FRY THE REMAINING

 COCONUT AND CURRY LEAVES TILL THE COCONUT BROWNS.

8.POUR OVER THE COOKED YAM KOOTU KARI. MIX WELL.

# THIS IS AN ETHINIC RECIPE FROM KERALA CUISINE.

MASALA VADAI

INGREDIENTS

GRAM DHAL -                   2 CUPS

RICE -                                 1 TABLESPOON

CHOPPED ONIONS-        1/2 CUP

DRY CHILLIES -                8-10

CURRY LEAVES -             FEW

SALT TO TASTE

OIL FOR FRYING


METHOD

1.SOAK THE DHAL  AND RICE FOR 40 MINUTES

2.DRAIN.ADD CHILLIES,SALT, ONIONS AND CURRY LEAVES.

3.GRIND TO A COARSE PASTE IN MINIMUM SPEED TILL YOU GET A COARSE PASTE.

4.HEAT OIL IN A FRYING PAN.

5.SHAPE THE DHAL MIXTURE INTO SMALL DISCS OF ABOUT

 2 INCH DIAMETER AND 1/2 INCH THICK.

6.FRY IN HOT OIL TILL DONE.

7.WHILE FRYING KEEP THE OIL IN MEDIUM HEAT FOR EVEN

BROWNING AND COOKING.

# AS A VARIATION YOU CAN ADD GREEN CHILLIES .

# IF YOU WISH YOU CAN EVEN ADD A FEW PODS OF GARLIC

WHILE GRINDING FOR THAT EXTRA FLAVOR.



SERVE HOT WITH COCONUT CHUTNEY.

MALABAR ADAI

 
INGREDIENTS

PAR BOILED RICE    - 2 CUPS

RAW RICE               -   1/4 CUP

CHANNA DAL       -3/4 CUP

GREEN GRAM DAL    -1/2 CUP

TOOR DAL             - 1/2 CUP

CHILLIES-6

PEPPER                -1 TEASPOON

CUMINSEEDS       -1/2 TEASPOON

SALT TO TASTE

OIL FOR COOKING

METHOD

1. SOAK TOGETHER THE RICE AND ALL THE DALS FOR 5-6 HOURS.

2. DRAIN AND CLEAN THE SOAKED INGREDIENTS.

3. GRIND TOGETHER WITH CHILLIES, PEPPER AND CUMIN 

SEEDS WITH A LITTLE WATER TILL YOU GET A SLIGHTLY COARSE      PASTE.

4. ADD SALT .MIX WELL AND FERMENT FOR 8 HOURS (ON A HOT DAY, IT IS FERMENTED MUCH SOONER.)

5. THE BATTER IS NOW READY FOR MAKING YOUR ADAIS.

6. HEAT A TAWA AND POUR A LADLE FULL OF THIS BATTER AND SPREAD IT TO A CIRCULAR PANCAKE OF 3 - 4 MM. THICKNESS.

7. DRIZZLE OIL ON THE EDGES AND OVER IT.

8. COOK TILL DONE. THEN TURN OVER AND COOK TILL DONE.

#SERVE HOT WITH A DOLLOP OF BUTTER AND SOME POWDERED JAGGERY.

#AVIAL IS ANOTHER TASTY ACCOMPANIMENT FOR ADAI. SO ARE CHUTNEYS.

#AS THIS DISH IS RICH IN PROTEINS AND CARBOHYDRATES; IT IS A VERY HEALTHY DISH.

# AS A VARIATION, YOU CAN ADD CHOPPED ONIONS OR EVEN DRUMSTICK LEAVES TO YOUR ADAI BATTER.