Ingredients with Measurements:
-1 cup split yellow lentils (chana dal)
-1 teaspoon cumin seeds
-1 teaspoon coriander seeds
-1 teaspoon fennel seeds
-1 teaspoon black mustard seeds
-1 teaspoon turmeric powder
-1 teaspoon chili powder
-1 teaspoon garam masala
-1 teaspoon salt
-2 tablespoons chopped fresh cilantro
-2 tablespoons chopped fresh mint
-1/2 cup water
-1/2 cup all-purpose flour
-Oil for frying
Special Equipment Needed:
-Large bowl
-Small bowl
-Spoon
-Frying pan
-Slotted spoon
Step-by-Step Instructions:
1. In a large bowl, combine the split yellow lentils, cumin seeds, coriander seeds, fennel seeds, black mustard seeds, turmeric powder, chili powder, garam masala, and salt. Mix until all ingredients are evenly distributed.
2. Add the chopped cilantro and mint to the mixture and mix until combined.
3. Add the water and mix until the mixture is thick and paste-like.
4. Add the all-purpose flour and mix until the mixture is thick and dough-like.
5. Heat oil in a frying pan over medium-high heat.
6. Scoop out tablespoon-sized portions of the mixture and carefully drop them into the hot oil.
7. Fry the fritters for 3-4 minutes, or until golden brown.
8. Remove the fritters from the oil using a slotted spoon and transfer to a plate lined with paper towels.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: Makes 12-14 fritters
Nutritional Information:
Calories: 80
Fat: 2g
Carbohydrates: 11g
Protein: 3g
Substitutions for Ingredients:
-Split yellow lentils: split green lentils
-Cilantro: parsley
-Mint: basil
Variations:
-Add chopped onion to the mixture for extra flavor.
-Add chopped jalapeno or other chili peppers for extra heat.
-Add grated ginger for a spicy kick.
Tips and Tricks:
-Be sure to fry the fritters over medium-high heat so they don’t burn.
-Make sure the oil is hot before adding the fritters to ensure even cooking.
-Be sure to drain the fritters on paper towels to remove any excess oil.
Storage Instructions:
Sanna Kadle can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Sanna Kadle can be reheated in the oven or in a skillet over medium heat.
Presentation Ideas:
Sanna Kadle can be served as an appetizer or snack with a variety of accompaniments such as chutney, yogurt, or tamarind sauce.
Garnishes:
Sanna Kadle can be garnished with chopped cilantro, mint, or onion.
Pairings:
Sanna Kadle pairs well with a variety of accompaniments such as chutney, yogurt, or tamarind sauce.
Suggested Side Dishes:
Sanna Kadle can be served with a variety of side dishes such as rice, roti, or naan.
Troubleshooting Advice:
-If the fritters are not cooking evenly, make sure the oil is hot enough.
-If the fritters are too dry, add a bit more water to the mixture.
Food Safety Advice:
-Always use clean utensils and surfaces when preparing food.
-Always wash your hands before and after handling food.
-Always refrigerate leftovers promptly.
Food History:
Sanna Kadle is a traditional Indian dish that is typically served as a snack or appetizer. It is believed to have originated in the state of Karnataka in South India.
Flavor Profiles:
Sanna Kadle has a savory flavor with hints of cumin, coriander, fennel, and black mustard seeds.
Serving Suggestions:
Sanna Kadle can be served as an appetizer or snack with a variety of accompaniments such as chutney, yogurt, or tamarind sauce.
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Region: Indian