Spicy Urad Channa Dal with Angakadi – Deep Fried & Tawa Options

Time for another family special. My elder sister started dishing up this combo of urad dal & angakadi after she was married as it was widely eaten in her new household and soon she got us all hooked onto this delicacy as well. In the beginning of my blog, I had posted Gatte ki Sabzi which my younger sis makes exceptionally well. Now it’s time to give some credit to my elder sis.

You guys must be wondering, what is Deepali good in? I guess when it comes to cooking (any mode), my mother & sisters win many miles over & I am still learning from them. If you have never tried these, then you must try both versions!

Spicy Urad Channa Dal with Angakadi

Spicy Urad Channa Dal with Angakadi

Urad Channa Dal –

Recipe Source – My Sister

Ingredients –

  • 1/2 cup – Urad Dal
  • 1/8 cup – Channa Dal
  • 2 – Red Chillies (you can use dry as well)
  • 2 – Tomatoes
  • 1/2 tsp – Turmeric Powder
  • 1 tsp – Cumin Seeds
  • a pinch – Asafoetida
  • to taste – Salt
  • 1/2 Tbsp – Ghee for seasoning

Method –

  1. Soak dals together for atleast 1 hour. In a separate small bowl soak red chillies.
  2. Put dals in a pressure cooker & add salt & turmeric powder to it. Boil them.
  3. In the meantime, finely chop tomatoes.
  4. Finely ground red chillies into a paste using a mortar & pestle. Do not discard the water in which it was soaked.
  5. In a small wok, prepare the seasoning. Add ghee, asafoetida, cumin seeds & red chilli paste.
  6. Once it splutter, add tomatoes & fry them till they leave oil.
  7. Now add the boiled dal & chilli water. Cook for 2-3 mins and serve hot with Angakadis.

Angakadi –

Recipe Source – My Sister

Ingredients –

  • 1 cup – Wheat Flour
  • 1 Tbsp – Oil
  • 1 Tbsp – Milk
  • to taste – Salt
  • Water to knead
  • Oil for frying
  • Ghee to garnish

Method –

  1. Knead dough with flour, oil, milk & salt.
  2. Now make small balls of the dough & roll them into palm sized 1 cm thick rotis.
  3. On a hot griddle place 1-2 rotis, depending upon the size of your griddle.
  4. When they cook from one side (do not brown them) turn them on other side. When just done, remove from griddle.
  5. Quickly using your fingers or tongs, pluck small mounds on one side of the rotis.

    Spicy Urad Channa Dal with Angakadi

    Spicy Urad Channa Dal with Angakadi

  6. Now the rotis are half prepared & depending upon your choice you can further cook them – fry or cook on direct fire.
  7. FryingDeep fry the rotis & serve hot with dal.

    Spicy Urad Channa Dal with Angakadi

    Spicy Urad Channa Dal with Angakadi

  8. Cook on firePut the rotis on direct flame and cook on slow fire. When done, serve hot with dal.

    Spicy Urad Channa Dal with Angakadi

    Spicy Urad Channa Dal with Angakadi