INGREDIENTS
- 1 cup chana dal (split Bengal gram)
- 1 cup moong dal (split green gram)
- 1 cup finely chopped spinach
- 1 cup grated bottle gourd
- 2-3 green chilies, finely chopped
- 1 inch ginger, grated
- 1/2 teaspoon cumin seeds
- Salt, to taste
- Oil, for frying
INSTRUCTIONS
- Rinse the chana dal and moong dal in water until the water runs clear. Then, soak the dals in enough water to cover them completely for 4-5 hours. Soaking the dals helps them to soften and become easier to grind.
- After 4-5 hours, drain the water from the dals using a colander or strainer. Be sure to drain off as much water as possible, as excess water can make the batter too runny.
- Transfer the soaked dals to a food processor or blender. Grind them to a coarse paste, using as little water as possible. The consistency of the batter should be thick and grainy, like wet sand.
- Transfer the dal paste to a mixing bowl. Add finely chopped spinach, grated bottle gourd, green chilies, grated ginger, cumin seeds, and salt to taste. Mix well to form a smooth batter. The vegetables not only add nutrition to the dish, but also help to add flavor and texture.
- Heat oil in a frying pan or kadhai over medium-high heat. The oil should be hot, but not smoking. To check if the oil is hot enough, drop a small portion of the batter into the oil. If it sizzles and rises to the surface, the oil is ready.
- Take a small portion of the batter and drop it into the hot oil using a spoon. Make sure that the size of the Salga Bada is not too large, as it may not cook evenly. Fry until the Salga Bada turns golden brown and crispy on both sides. Flip the Salga Bada occasionally to ensure that it cooks evenly.
- Remove the Salga Bada from the oil using a slotted spoon, and place it on a paper towel to absorb the excess oil. This will help to make the Salga Bada crispy and less greasy.
- Repeat the process with the remaining batter, until all of the Salga Bada is cooked. Be sure to maintain the temperature of the oil throughout the cooking process.
- Serve the Salga Bada hot with chutney or ketchup, as desired.
Salga Bada
Ingredients
- 1 cup chana dal (split Bengal gram)
- 1 cup moong dal (split green gram)
- 1 cup finely chopped spinach
- 1 cup grated bottle gourd
- 2-3 green chilies, finely chopped
- 1 inch ginger, grated
- 1/2 teaspoon cumin seeds
- Salt, to taste
- Oil, for frying
Instructions
- Rinse the chana dal and moong dal in water until the water runs clear. Then, soak the dals in enough water to cover them completely for 4-5 hours. Soaking the dals helps them to soften and become easier to grind.
- After 4-5 hours, drain the water from the dals using a colander or strainer. Be sure to drain off as much water as possible, as excess water can make the batter too runny.
- Transfer the soaked dals to a food processor or blender. Grind them to a coarse paste, using as little water as possible. The consistency of the batter should be thick and grainy, like wet sand.
- Transfer the dal paste to a mixing bowl. Add finely chopped spinach, grated bottle gourd, green chilies, grated ginger, cumin seeds, and salt to taste. Mix well to form a smooth batter. The vegetables not only add nutrition to the dish, but also help to add flavor and texture.
- Heat oil in a frying pan or kadhai over medium-high heat. The oil should be hot, but not smoking. To check if the oil is hot enough, drop a small portion of the batter into the oil. If it sizzles and rises to the surface, the oil is ready.
- Take a small portion of the batter and drop it into the hot oil using a spoon. Make sure that the size of the Salga Bada is not too large, as it may not cook evenly. Fry until the Salga Bada turns golden brown and crispy on both sides. Flip the Salga Bada occasionally to ensure that it cooks evenly.
- Remove the Salga Bada from the oil using a slotted spoon, and place it on a paper towel to absorb the excess oil. This will help to make the Salga Bada crispy and less greasy.
- Repeat the process with the remaining batter, until all of the Salga Bada is cooked. Be sure to maintain the temperature of the oil throughout the cooking process.
- Serve the Salga Bada hot with chutney or ketchup, as desired.
Video
Tips:
Adjust the spiciness according to your taste: The amount of green chilies used in the recipe can be adjusted according to your taste preference. If you like spicy food, you can add more green chilies, and if you prefer mild flavors, you can reduce the amount of green chilies.
Use fresh ingredients: For the best flavor and nutrition, it is recommended to use fresh ingredients in the recipe. Use fresh spinach and bottle gourd, and make sure that the dals are not old or stale.
Make the batter to the right consistency: The batter for Salga Bada should be thick and grainy, like wet sand. If the batter is too thick, the Salga Bada will turn out hard and dense, and if the batter is too thin, the Salga Bada will not hold its shape and will become flat. Add water to the batter only if it is too thick and difficult to work with.
Use a non-stick frying pan: Using a non-stick frying pan or kadhai will help prevent the Salga Bada from sticking to the bottom of the pan and breaking apart. If you don’t have a non-stick pan, you can use a cast-iron pan, but be sure to season it well before use.
Maintain the oil temperature: It is important to maintain the temperature of the oil throughout the cooking process. If the oil is not hot enough, the Salga Bada will absorb more oil and become greasy, and if the oil is too hot, the Salga Bada will cook too quickly on the outside but remain raw on the inside. To maintain the oil temperature, adjust the heat as needed, and fry only a few Salga Badas at a time.
Experiment with other ingredients: You can experiment with other ingredients to make Salga Bada more flavorful and nutritious. For example, you can add finely chopped onions, coriander leaves, or grated carrots to the batter. You can also add spices such as coriander powder, turmeric powder, or red chili powder to enhance the flavor.
Serve hot and fresh: Salga Bada tastes best when served hot and fresh. If you are making a large batch, you can keep the Salga Bada warm in the oven or on a warming tray until ready to serve.
We hope you find these tips helpful, and that they help you to make the best Salga Bada possible!
Nutrition:
Salga Bada is a popular Indian snack that is made from split Bengal gram (chana dal) and split green gram (moong dal), along with other nutritious ingredients like spinach and bottle gourd. Here are the nutritional benefits of Salga Bada:
High in protein: Both chana dal and moong dal are good sources of plant-based protein. One serving of Salga Bada (2-3 pieces) can provide around 8-10 grams of protein, which is important for building and repairing tissues in the body.
Rich in fiber: Salga Bada is also a good source of dietary fiber, which is important for digestive health. The dals used in the recipe are high in soluble and insoluble fiber, which can help regulate bowel movements and prevent constipation.
Low in fat: Salga Bada is a low-fat snack, as it is usually fried in minimal oil. However, it is important to note that excessive consumption of fried foods can still contribute to weight gain and other health problems.
Packed with vitamins and minerals: Salga Bada contains several vitamins and minerals, thanks to the addition of nutrient-dense ingredients like spinach and bottle gourd. Spinach is a good source of vitamin A, vitamin C, and iron, while bottle gourd is high in vitamin C, vitamin B6, and potassium.
