INGREDIENTS
1. Moong Daal
Dhuli (Yellow)….1/4 cup
2. Arhar (Toor) Daal ....1/4 cup
3. Chana Daal
(Bengal Gram Daal) )...1/4 cup
4. Urd Daal (Black-gram)
dhuli (white) )…..1/4 cup
5. Rice.....1/4 cup
6. Garlic…6-7
cloves
7. Ginger 1”
8. Green
Chillies 4 chopped finely
9. Curry
Patta or Dhania leaves 3 twigs washed and chopped
10. Red
Chilly Powder ¼ tsp
11. Salt 1 tsp
(to taste)
12. Cooking
Oil
METHOD
1. Wash and soak overnight (or at least for 3 hours) all the lentils and rice.
2. Drain water and grind them into a coarse paste.
3. Add salt, red chilly powder, grated garlic, ginger, finely chopped green chillies and curry/dhania patta. Add some water to make it a thick batter of pouring consistency.
4. Heat a non-stick flat griddle (tawa)/ non-stick fry-pan. Sprinkle a few drops of oil. Pour 1/2 cup of batter and spread it with a wooden spatula into a round shape.
5. Let it cook on low heat until it turns golden brown. Flip over. Spray some oil and let it be cooked until golden brown on both sides.
6. Serve with green mint chutney.
1. Wash and soak overnight (or at least for 3 hours) all the lentils and rice.
2. Drain water and grind them into a coarse paste.
3. Add salt, red chilly powder, grated garlic, ginger, finely chopped green chillies and curry/dhania patta. Add some water to make it a thick batter of pouring consistency.
4. Heat a non-stick flat griddle (tawa)/ non-stick fry-pan. Sprinkle a few drops of oil. Pour 1/2 cup of batter and spread it with a wooden spatula into a round shape.
5. Let it cook on low heat until it turns golden brown. Flip over. Spray some oil and let it be cooked until golden brown on both sides.
6. Serve with green mint chutney.
*****
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