One Chickpea (Chana, Choleye, Sanaga) ~ Different Forms
For This Week’s Indian Kitchen
Green fresh chana – Shelled from pods (and available frozen in Indian grocery shops).
Black chickpeas (Kala Chana) – Result of green chana dried under the sun.
Chana Dal (Bengal Gram, Sanaga Pappu) – Prepared by splitting the black chickpeas and removing the brownish-black outer skins.
Roasted Chana Dal (Dalia, Pappulu) – Prepared by roasting black chickpeas in special kilns and then splitting and removing the brownish-black outer skins.
Kavvam (Buttermilk Churner) ~ To “Cool Those Summers”, from Yadbhavishya
Boondhi Strainers and Makers ~ To Prepare Boondhi Laddu, from Foodnewbie
Thanks Vidyanath and Sudha for sending me these photos for Indian Kitchen series.
I have never seen the green fresh channa Indira,thanks for posting!
Comment by Sumitha — July 23, 2006 @ 4:46 pm
I have been trying to locate a churner such as the pictured above in Indian stores in the US to no avail. I might have to ask somebody to bring one back for me.
love the photos on your blog: they make me so hungry!
Comment by Shoshauna — July 26, 2006 @ 1:27 am
I love when you photograph the tools along with the process (and the finished dish, of course). Thank you!
Comment by beth — July 26, 2006 @ 4:50 pm
[…] All you need Bhoondis Gram flour – 1.5 cup rice flour/corn flour – 1 tbsp Soda Bicarbonate – 1/8 tsp Bhoondi stirer and fryer you can find it here Oil for deep frying […]
Pingback by ಬೂಂದಿ ಲಾಡà³ÂÂ/Bhoondi Laddu « My Chow Chow Bhath — October 21, 2007 @ 9:08 am
Do you happen to know where I can get a boondhi strainer or something similar in the US?
I have the smaller ladle with holes, but I need the bigger one to strain the batter to make boondhi.
Comment by Arthi — September 25, 2009 @ 12:57 pm
I have a doubt, in the process that you have mentioned of the different dals, where does garbanzo beans come? I mean- are garbanzo beans made by skinning black chickpeas? and then when these are split we get bengal gram?
Please clear my confusion.
Thanks.
Comment by lubna — February 28, 2010 @ 2:41 am