Sundal
Top Rated Recipe
Key Details:
.png)
prep time: 5 minutes
.png)
Cook time: 10 minutes
.png)
Difficulty Level: Easy
.png)
Course: Main Course
Cuisine: South Indian
Key Ingredients:
Chickpeas
Coconut
About Sundal
Table of Contents
It is one of the most simple South Indian dishes that is extremely tasty.
Read More- Chickpeas, boiled 1 cup
- Oil 2 tbsps
- Black mustard seeds 1 tsp
- Split skinless black grams (dhuli urad dal) 1 tsp
Step 1.Heat oil in a non-stick pan, add mustard, split black grams and red chilies and suate till the mustard seeds splutter. Add curry leaves and asafoetida and saute for 15-20 seconds.
Step 2.Add the boiled chickpeas, coconut, red chilli powder and salt. Mix well and saute for 4-5 minutes on a low to medium heat.
Read MoreIngredients
- Chickpeas, boiled 1 cup
- Oil 2 tbsps
- Black mustard seeds 1 tsp
- Split skinless black grams (dhuli urad dal) 1 tsp
- Asafoetida 1 pinch
- Dried red chillies 2
- Curry leaves 10 to 12
- Fresh coconut, scraped 3 tbsps
- Red chilli powder 1 tsp
- Salt to taste
- Small onion, chopped 1
- Small tomato, chopped 1
- Cornflakes, crushed 2 tbsps
- Fresh coriander leaves, chopped 1 tbsp
- Lemon juice 2 tsps
How to Make Sundal (Stepwise Photos)
Method
- Heat oil in a non-stick pan, add mustard, split black grams and red chilies and suate till the mustard seeds splutter. Add curry leaves and asafoetida and saute for 15-20 seconds.
- Add the boiled chickpeas, coconut, red chilli powder and salt. Mix well and saute for 4-5 minutes on a low to medium heat.
- Remove from heat, add onion, tomato and cornflakes and mix well. Add coriander leaves and lemon juice and mix well.
- Transfer into a serving bowl and serve immediately.
Additional Tips and Tricks
About chef
Chef Ajay Chopra
Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available