Roasted channa daal/gulla sanaga pappu is also used for preparing chutney powder which we can eat with hot rice,even children like it..
Roasted channa daal 1 cup
The daal should be roasted for 3 min in low flame
Red chillies 3 nos
Jeera 1/2 tsp
Dry roast the channa daal for 3 to 4 mins in low flame,a nice aroma
arises,keep it aside.
Then roast jeera & hing ,redchillies ,seperately.
Dry grind grated coconut,roasted channa daal,jeera, redchillies, hing in to a coarse powder.Lastly add table salt.Store it after it is cooled..Due to coconut
it may stay fresh for 10 days..in freezer u may store for 1 month..
Goes well with hot rice and ghee..