Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 4 | Nos | Onions | Chop |
| 1 | Twigs/Sprigs | Curry Leaves | Chop |
| 1 | Bundles | Coriander Leaves (Kothmeer) | Chop |
| 1 | Inch | Ginger | Chop |
| 6 | Nos | Chillies Green | Chop |
| 8 | Medium | Chillies Red Dry | Grind coarsely |
| Quarter | Kilogram | Dhal, Chana | Soak |
| Quarter | Kilogram | Dhal, Urid (white) | Soak |
| Quarter | Kilogram | Dhal, Tur | Soak |
| 0.5 | Kilogram | Rice, Raw | Soak |
| 1 | Pinch | Asafetida (Hing) | Add |
Method
Chop the onions, ginger, green chillies, coriander and curry leaves finely. Grind the red chillies coarsely.
Soak the rice and dals overnight. Drain and grind to a coarse paste. Add chillies, salt and asafetida. Add the chopped masala, and salt to taste. Mix well.
Fry in a tawa meant for frying dosas.
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