INGREDIENTS
1/3 cup split bengal gram (chana dal)
1/3 cup split pigeon peas (tuvar dal)
1/3 cup split green gram (moong dal)
2 cups parboiled rice (ukda chawal)
1 tbsp + to shallow fry oil
asafoetida a pinch
½ tsp cumin seeds
½ tsp mustard seeds
2 whole dry red chillies
4-5 curry leaves
2 tbsps coconut
½ tsp turmeric powder
salt to taste
PROCESS
Wash and soak the three dals and rice in six cups of water for four hours.
Drain and grind coarsely using a little water. Transfer the batter into a deep bowl.
Heat one tbsp of oil in a pan and asafoetida, cumin seeds, mustard seeds, broken dry red chillies and curry leaves. Grind this with coconut into paste.
Add this to the dal batter and mix well. Add turmeric powder and salt and mix.
Heat a tawa, drizzle some oil, and wipe it with a muslin cloth.
Spread a ladleful of batter thickly. Drizzle a little oil all around. Cover and cook on medium heat till the underside is golden.
Flip over, drizzle some more oil till the other side turns golden.
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