Ingredients
1/2 cup split black gram (urad dal) 1/2 cup red gram (tuar dal) 1/2 cup chickpeas 1 cup grated coconut 2 cups parboiled rice tsp salt 6 green chillies, chopped 10 dried red chillies, broken into small pieces 1 sprig curry leaves A small piece of asafoetida soaked in a little warm water (or 1/4 tsp powdered asafoetida) tbsp ghee or gin gelly oil
Method
1. Soak black gram, red gram and chickpeas for at least 3-4 hours. 2. Grind all three together. 3. Add coconut and grind again. 4. Add the remaining ingredients except ghee/oil. Mix well. 5. Form small balls, the size of limes or ping-pong balls, and place on small squares of greaseproof paper or on an oiled piece of banana leaf. Press to form a little flat cake. 6. Heat a skillet or heavy non-stick pan, greased with a little oil. 7. Cook the 'pancakes' one at a time, perforating each with the edge of the cooking spatula to cook thoroughly. Turn over. Dribble a few drops of ghee/oil and turn over once more. 8. Remove and serve warm.
1/2 cup split black gram (urad dal) 1/2 cup red gram (tuar dal) 1/2 cup chickpeas 1 cup grated coconut 2 cups parboiled rice tsp salt 6 green chillies, chopped 10 dried red chillies, broken into small pieces 1 sprig curry leaves A small piece of asafoetida soaked in a little warm water (or 1/4 tsp powdered asafoetida) tbsp ghee or gin gelly oil
Method
1. Soak black gram, red gram and chickpeas for at least 3-4 hours. 2. Grind all three together. 3. Add coconut and grind again. 4. Add the remaining ingredients except ghee/oil. Mix well. 5. Form small balls, the size of limes or ping-pong balls, and place on small squares of greaseproof paper or on an oiled piece of banana leaf. Press to form a little flat cake. 6. Heat a skillet or heavy non-stick pan, greased with a little oil. 7. Cook the 'pancakes' one at a time, perforating each with the edge of the cooking spatula to cook thoroughly. Turn over. Dribble a few drops of ghee/oil and turn over once more. 8. Remove and serve warm.
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