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Tuesday, 17 January 2017

Pallada / Fried Kadalaparippu Ada (Crispy Chana Dal Pockets)


250 gm plain flour
1 1/2 cup grated coconut
200 gm kadalaparippu/ chana dal, cooked
6 cashew nuts, chopped
10 raisins
1/2 tsp cardamom powder
3/4- 1 cup sugar ( adjust according to your sweetness)
1 tbsp ghee
salt to taste
oil as required

  1. Wash the chana dal and cook it adding little salt and enough water until soft, not mushy. Drain the water and keep it aside.
  2. In a bowl, mix plain flour and salt. Add enough water and 1 tbsp of oil and knead well to a smooth chapati like dough and keep it aside.
  3. Heat 1 tbsp ghee in a large frying pan and fry cashew nuts and raisins. Add grated coconut to this and saute well for 3-4 minutes on medium flame. Don't brown the coconut.
  4. Add sugar to this and stir for few minutes till the sugar completely melts and mixes well with the coconut.
  5. Then add cooked dal and cardamom powder and stir well. Cook for 2 minutes till the mixture becomes dry and remove from the flame.
  6. Make small balls from the prepared dough and flatten each ball into small circles. Place little filling on one side and cover it with the other side. 
  7. Seal the edges together by twisting the edges in a pattern with your fingers or by pressing with a fork.
  8. Heat oil in a pan and deep fry them on medium flame till both sides turn golden brown and crispy...

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