Just like I did three back-to-back hot drinks at the end of last month – Moroccan Mint Tea, Aaatta Ka Doodh and Masala Chai – I thought the next back-to-back would be the most appropriate if we include some tea time snacks! What say? 🙂 In Malayalam, we call them “naalu mani palahaaram” (4 o’clock snacks!) 😉
When the weather is cold and cozy with those occasional outbreaks of rain, the first thing that comes to any Indian’s head is some hot snacks, deep fried and accompanied with a hot cup of tea! Deep frying may not be considered healthy, especially since now many are being so health-conscious but once in a while, the craving is always there! I rarely deep fry at home, because as I mentioned, it scares me and then the kids nor the men are not so keen to eat them, except for if they are cutlets! 🙁 But that doesn’t mean I don’t fry them at all. At times, the interest just kicks and I get asked, “Koode kadikkaan onnumille?” (Isn’t there anything to bite along?) 😉
OK, so coming to the first one for the three back-to-back, it is my favourite snack for sure! Not even the chicken cutlets that I adore a lot wins in front of this. D doesn’t like them, any-time it is made, he just says, “Manushyanmaar kazhikatha saadhanam undakiyirikunnu!” (There, you have cooked something that humans don’t eat!” 🙁 So umma hardly makes them. But I make them with the mood hits, and most of the time end up eating more than half of the lot. 😉 There was one little pettikkada (street side food stalls) at the curve of the road that goes toward’s my parent’s house back home, which only served parippu vadas with tea. You could catch the smell meters away from the shop! Unfortunately due to the road works, that shop closed down and I missed them the last time I went on vacation. 🙁 Off to this easy and popular snack that is just awesome with a hot cup of tea!
- 1½ cup chana dal, soaked for 2 hours and drained
- 1 inch pc ginger
- 3 green chillies
- 1 sprig curry leaves
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- Salt to taste
- 3 tbsp coriander leaves, nicely chopped
- Oil for frying
- Soak the lentils for two hours in water. Wash well and drain.
- Grind the drained lentils, leaving aside a couple of spoons, with the ingredients from ginger to salt coarsely. It should not be smooth, bites should be there.
- Add in the coriander leaves and the reserved dal, adjust the salt and mix well.
- Heat oil for deep frying. To know if the oil is ready, drop in a small portion of the mix, if it sizzles up, it is ready.
- Shape into roundrels and drop into the oil. Cook on the both sides on medium-low flame - very important since they may not get fully cooked if the flame is too high - till golden brown.
- Drain onto a kitchen towel and serve warm with a cup of hot tea!