Rice - 1 Cup
Tuvar Dal - 1/2 cup
Chana Dal - 1/4 cup
(Soak the mixture overnight)
- Now put (ginger chilly) paste, turmeric powder, pinch of hing(asafoetida) and jaggery with the soaked ingredients.
- Mix thoroughly, tadka with rai, add til
- Cut either methi bhaji or lauki nicely(grating is better) and mis it to the above mixture. You can also grate some onion to the mixture for better taste.
- Take a non-stick pan and apply oil evenly on the entire surface. Add the batter and keep the flame on sim mode for a while. The edges will start getting crispy. Try to turn the batter.
Add some more oil as in dosai and keep it for cooking. Do cover the non-stick pan with a lid.
- The complete outer layer should become dark brown.
Thats it - enjoy with curd and lemon pickle
No comments:
Post a Comment