Know what you Eat :Channa Dal(Bengal gram) is very high in protein and very low in glycemic index. This bean looks just like yellow split peas, but is quite different because it doesn't readily boil down to mush. It's more closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller, split, sweeter, and has a much lower glycemic index. You can substitute chana dal for garbanzo beans in just about any recipe.
Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : Around 15 fritters
Channa dal - 1 cup
Chopped cabbage - 1/2 cup
Chopped mint leaves - 1/4 cup
Chopped onion - 1/4 cup
Green chilli - 1 or to taste
Oil - 2 tsp
Salt to taste
I am using the appam pan for years. I use different batters to make sweet and veggie appams. But have never tried out with vada batter. I found this interesting recipe in Uma's blog and tried it out immediately.
1) Soak channa dal in warm water for four hours.
2) Add green chilli,salt, little bit of water and grind to get a thick batter.
3) Add the chopped cabbage, onion and mint leaves to the batter.
4) Heat the appam pan and put a drop of oil in each of groove and pour the batter.
5) Cover the appam pan for few minutes and once one side is cooked and golden in color flip over.
6) Once the other side is cooked, remove and serve it with ketchup, chutney or sambar of your choice.
Vadai is a South Indian deep fried snack and instead of deep frying i made it in appam pan to get a low fat version.