Crispy chana dal chivda/snack

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Crispy chana dal snack

Bengalgram Dal/Kadlebele (Kannada)/Chanedal (Konkani) is a versatile dal and often used more to prepare snacks or as seasoning/tadka. Some of the better known chana dal based foods are dhokla, sweet khichdi, puran poli, and also kosambari/salad. My recipe for today uses chana dal to make a crispy fried snack – either to be enjoyed as a ‘time pass’/tiffin snack or with upma dishes. Hope you enjoy it !

What you need to have:

1. Bengalgram dal – 1 Cup

2. Peanuts – 1/3 Cup

3. Chilli powder – 1 Teaspoon

4. Turmeric powder – 1/2 Teaspoon

5. Pepper powder – 1/2 Teaspoon

6. Black salt powder – 1/4 Teaspoon

7. Curry leaves – A few

Ingredients of crispy chana dal snack

What you do with what you have:

1. Wash and soak Bengalgram/chana dal in water over night. Drain and dry it for about an hour on a dry cloth or in a colander shaking every now and then. While soaking, I usually place a spoonful of saunf/fennel seeds packed in a cloth along with the soaking chana dal. The saunf/fennel seeds enhance the crispiness of the dal and lend a special aroma.

Soaked and dried chana dal

2. Dry roast curry leaves in a skillet till crispy, but make sure it does not change colour.  When cooled, crush/powder a few curry leaves.

Curry leaves being dry roasted

3. Place a skillet with one cup cooking oil on medium flame. When hot, place a holed-spatula in it and fry the soaked chana dal in spatula till crispy. Repeat the process in batches for the remaining dal too. Adjusting the flame of your burner to ensure that the dal isn’t over-fried/burnt. Transfer to a colander to allow excess oil to drain out.

Soaked chana dal being fried in oil

4. In the same oil and spatula, fry peanuts too till crispy and transfer it to the same colander.

Peanuts being fried

Fried chana dal and peanuts

5. Transfer fried chana dal, peanuts to a skillet and add chilli powder, turmeric powder, white pepper powder, black salt powder, salt and few roasted curry leaves and and curry leaves powder from step-2 to it. Fry over simmering flame and stir for a few seconds. Enjoy with with upma, bhel or even as a snack by itself !

Powders and salt being added to fried chana dal

6.  Transfer it to an air tight container – it will remain fresh and crispy for more than a week.                                                                                                             A closer view of the snack

Crispy dal with Avrekalu upma

How long it takes: 30 minutes(other than soaking)

Good to remember:

1. Frying should be on medium flame depending upon one’s burner.

2. Adding peanuts is optional.

20 thoughts on “Crispy chana dal chivda/snack

    neela said:
    February 6, 2012 at 9:00 pm

    Looks yummy !
    Must try it this weekend .
    Thanks for the recipe.
    Ideal with uppittu, avalakki and mosaranna .

    Nagashree said:
    February 7, 2012 at 8:38 pm

    Yummy, you reminded me of the chivdas, haven’t made this in a while, I also make it with dry green vatana or peas, it is tedious process though🙂

    My first time here, nice blog. Started food blogging recently, will visit again.

    macuisineetvous.wordpress.comc said:
    April 9, 2012 at 2:39 pm

    Well documented recipe, thanks I try this next time.
    A french cooker Chantal
    thank you for coming discovering my blog of recipes
    http://www.macuisineetvous.com

      prathibalrao responded:
      April 10, 2012 at 8:16 am

      Hi,

      Thanx a lot for visiting my blog. Do send me the feed back on preparing any recipe from my blog.

    sushma verma said:
    November 26, 2012 at 8:28 pm

    dal becoms hard

      prathibalrao responded:
      November 26, 2012 at 9:31 pm

      Hi Sushma verma,

      The reason is you dried soaked dal for a very long time. Follow the instructions and it will be fine!!!!!!!!!

    Dal Palak Recipe | imexcited said:
    May 15, 2013 at 8:54 pm

    […] Crispy chana dal chivda/snack (cuisineindia.wordpress.com) […]

    Rajpoot said:
    May 27, 2013 at 11:50 pm

    Suppose we soak daal in milk befire frying, does it enhance any value /

      prathibalrao responded:
      May 28, 2013 at 5:36 pm

      Hi Rajpoot,

      I have no idea about it. You may please try it out and let me know the result dear if you do not mind.

    Jen said:
    January 15, 2014 at 11:40 am

    I have been trying to find out for a while recipe for gram dal chutney. Everywhere ingredient was listed as roasted gram dal. There is no roasted gram dal in Australia. If I make crispy chana dal as mentioned here – can the same crispy chana dal then be used in Pottukadalai Chutney Recipe. I have decided to make it this Saturday and your blog is the only one that shows how to roast. Thank you so much.

      prathibalrao responded:
      January 15, 2014 at 6:51 pm

      Hi Jen,

      This is crispy fried Chana dal and can surely be used for chutney though will not taste exactly like the pottukadalai but can be substituted for sure!!!!

    David said:
    February 12, 2014 at 1:22 am

    Great recipe, thanks. A couple of questions. What temperature is the oil, do you think? I have a small deep fryer with temperature settings and was going to try using that. Also, approximately how many minutes do you fry the dal? Thanks very much!!

      prathibalrao responded:
      February 12, 2014 at 9:47 am

      Hi David,

      I have no idea about the temperature at which the oil has to be heated. One thing for sure is when the oil gets heated drop in 1 or 2 dals in it. If it comes up instantly , then this means that the oil is ready to fry any thing. It depends like any time between 3-4 minutes i thnik if i am correct. The first round will be a little late and the subsequent rounds will be surely less.

        David said:
        February 12, 2014 at 8:08 pm

        Thanks very much!

    jen said:
    June 20, 2014 at 8:19 pm

    HI
    Dall is too hard

      prathibalrao responded:
      June 20, 2014 at 9:27 pm

      Hi Jen,

      Your dal to turn out hard could be that you dried the soaked dal for a longer time. Or dal could be old stock/stale. The gram dal you mentioned is the “Dalia dal”.It is Roasted chana dal available readily in shops. It could be available in Indian stores. It is also called “Hurikadle” in kannadda and “Pottu kadale” in tamil. I hope i have made my self clear.

    anil Reddy said:
    October 6, 2014 at 5:39 am

    :)))))))))))))))

    Chinmayi said:
    June 26, 2015 at 8:19 am

    Hi, i tried this chivda.i came out yummy. My hus and kids are liking it. Thanks for the post and also thanks for the step by step process with pictures.

      prathibalrao responded:
      June 26, 2015 at 5:41 pm

      Hi Chinmayi,

      Thanks for your lovely words of encouragement. Do pass on the link of this blog among your friends community.

    Chanedali Khichdi « The Indian Food Court said:
    July 15, 2015 at 11:40 pm

    […] (Kannada )/ Chick peas dal is used in diverse preparations such as the madgane, puran poli, chivda, kosambari to name a few.  We also prepare panchakajjaya prasad for the Sankashti Puja. Chanedali […]

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