Rajasthan's famous chandiya

Rajasthan's famous masala chandiya

Chandiya is a traditional and famous dish of Rajasthan. It is prepared with a mixture of urad dal and moong dal. The method of making Chandiya is very interesting. Traditionally, wet cloth is used to make Chandiya in Rajasthan, many people also make it on a tea strainer. Nowadays Chandiya making machine is available in the market. It is very tasty. It is eaten with churned curd with sounth and salt, cumin, chilli.

Ingredients-

1 bowl of urad dal.

3/4 bowl of yellow Moong Dal.

1/2 spoon salt.

1/2 spoon red chilli flakes.

1/4 spoon of black pepper.

1/4 spoon of roasted cumin powder.

1 spoon green chillies and ginger paste.

1 spoon coarsely grinded coriander seeds (optional).

2 tbsp mustard oil.

mustard oil for frying.

churned curd.

roasted cumin powder+red chilli powder+salt.

Method- Keep both the pulses soaked in water for five to six hours. Filter the water of soaked lentils through a sieve and grind them coarsely in a mixer without water. Add all the spices and oil to the ground lentils and beat for 5 minutes. Now cover the bowl with a wet cloth and hold it tightly. Moisten the cloth with water and put a little paste of lentils on the cloth. Prepare the Chandiyas by made them in circular motions with wet fingers. Fry the Chandiya in hot oil on medium high flame till it turns golden brown. Now take out in a plate.chandiya is ready. Now put half a ladle of salt in lukewarm water and soak the fried Chandiya in water for 3 to 4 hours. Take out the soaked Chandiya from the water and squeeze it. Serve by pouring churned curd, roasted cumin, red chilli powder, salt over the Chandiya or eat it like this without curd and sounth.

Author name Shalini Jain (youtuber, blogger).