Udad Dal Wadis - An easy to make and light tea-time snack!

Yesterday my friend Komala served us an interesting snack while we played bridge which we all enjoyed greatly. I went into her kitchen to find out how exactly it was made and I am sharing her special recipe with you.

Ingredients:

1 cup udad dal

1 tsp chana dal

2 green chillies

1/2 inch piece of ginger

1 tsp cumin seeds

1 tbsp grated coconut

oil for frying

salt to taste 

Procedure:

Soak udad dal and chana dal in separate bowls of of water for 3 to 4 hours. Grind udad dal with a little water and ginger to a smooth paste. Empty out contents in a bowl. Add soaked chana dal (after draining out water), green chillies, cumin seeds, coconut and salt. Mix the batter well

Heat a non stick frying pan with 2-3 tbsps of oil and lower flame. Put 1 tbsp of the batter on the pan as shown in the picture. Put 4-6 wadis at a time. Lower flame and cover the pan with a lid and allow the wadis to fry. After few minutes turn the wadis over and repeat the process till both the sides are golden brown, crisp and well done. 

Serve them on a plate with coriander mint chutney or coconut garlic chutney.

Crispy Palak and Kabuli Chana Chaat

It's been almost a month that I wrote on the blog. Was away in the U.S. travelling to both the East Coast and West Coast. Ate at many interesting places and also did a lot of cooking for my family... who relished their all time favourite recipes. We had an interesting meal at an Indian restaurant in Rochester and I particularly loved the Crispy Palak and Kabuli Chana Chaat starter. I liked the chaat so much that a few days later I tried making it at home and it turned out just as nice! Here's how you can make it.

Ingredients
1 bowl boiled kabuli chana

1 bowl palak leaves separated and kept in fridge 

A few half slices of tomato

A few slices of cucumber

A few strips of bell peppers

A few strips  of onion

2 - 3 tbsps of blended dahi

1- 2 tbsps  of tamarind chutney

1-2 tbsps of bhel sev
1/2 tspn chaat masala (optional)

Keep all ingredients chilled in the refrigerator. Before serving mix all veggies well the chutney. Put blended dahi on top, garnish with bhel sev and serve immediately.