Tuesday, July 2, 2013

Chana Dal Manchurian

Hi... I made Chana Dal vada during week end, however there was some batter of that Vada left over. I made small dumplings... fried them & made Manchurian out of it.. It was really tasty especially who love Chinese & South Indian food.


For Chana Dal Dumplings:
Chana Dal - 1 cup
Toor Dal - 1/2 cup
Urad Dal - 2 tsp
Dry Red Chilli - 4
Salt to taste
Onion (finely chopped) - 1 medium sized
Asafetida -  generous pinch
Curry Leaves (finely chopped) - 10 leaves 
Ginger (finely chopped) - 1.5 inch
Oil for frying

For Manchurian Sauce:
Capsicum - 1 medium sized cut into 1/2 inch squares
Onion -  1 medium sized cut into 1/2 inch squares
Spring Onion (finely chopped) -  1 small bunch
Ginger - 1 inch (Grated)
Salt to taste
Pepper - 1 tsp
Sweet Chilli sauce - 1 tbsp.
Soya Sauce - 1 tbsp.
Tomato Sauce - 1 tbsp
Chilli Vinegar - 1 tbsp.
Corn flour - 1 tsp
Oil - 2 tbsp

  1. For Chana Dal Dumplings: Soak Chana Dal, Toor Dal & Urad Dal along with dry red chilli. Coarsely Grind above with Salt, Asafetida, and add Onion, Ginger & Curry Leaves. Make small dumplings & fry them and keep aside.
  2. For Manchurian Sauce: Heat Oil in Kadai, Add Onion, Capsicum & Half of Spring Onion. Saute for 1 min, add salt, pepper, sweet chilli sauce, tomato sauce, soya sauce & chilli vinegar. Add 1 cup water and separately add corn flour mixed water to Kadai & let the sauce thicken. Add fried dumplings & cook for two minutes. Add balance Spring Onions & Serve Hot.
  • Loved by kids
  • Can be made dried or with sauce so as to eat it as starter or sides for rice
  • Very high in Protein because of Chana Dal dumplings 


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