MASALA DHALL

INTRODUCTION

INGREDIENTS

Among the savories, two items are every one's favorites. They are Fried Masala Dhall and Om podi.I am posting Masala Dhall which keeps for a long time. I am sure all of you would try these simple savouries and be happy enjoying them.

Bengal Gram Dhall (kadalaiparappu) 500 gms.
Chilli Powder 1 spoon
Turmeric powder less than 1/4 spoon
Jeera powder 1/4 spoon
Black Salt (powdered) 1 spoon or to taste
Citric acid crystal powder one or two pinches
Curry leaves 1 sprig (optional)
Asafoetida 1/4 spoon (optional)
Soda Bi-carb 2 pinches
Oil for frying

METHOD OF PREPARATION

Soak Channa dhall over night in water but add two pinches of Soda Bicarb and quarter spoon of common salt. Drain the water completely in morning and dry the dhall thoroughly by spreading it on paper for 1 hour. Now the dhall is ready for frying. Take about 250 ml of oil (double refined) in a Kadai and fry the Dhall on medium flame. Fry till bubbles subside and the dhall becomes slightly creamy biscuit shade. Never make the dhall brownish. You must drain all oil from dhall and place a paper in the vessel at the bottom where you empty the fried dhall. Fry curry leaves last and remove . When the frying is over, add powdered black salt, Chilli powder, Jeera powder, Turmeric powder , curry leaves ,  Asafoetida powder etc. Mix thoroughly and keep it open for twenty to thirty minutes. The dhall would have become crisp by now. it takes about 20 minutes for the water to get evaporated from fried dhall completely after frying). Taste for salt and chillies  now. If you like you can add more. Store in an air tight container.

Enjoy!!! 
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