 |
Ingredients
1 cup dhuli moong(husked green gram)-soaked in water for 3-4 hours
1 cup hung yogurt
2 Tbsp ghee
1 tsp cumin seeds
1 tsp salt
1 tsp chilli powder
1/2 tsp garam masala
1 tsp garlic paste
Ghee to pan fry
1 cup dhuli moong(husked green gram)-soaked in water for 3-4 hours
1 cup hung yogurt
2 Tbsp ghee
1 tsp cumin seeds
1 tsp salt
1 tsp chilli powder
1/2 tsp garam masala
1 tsp garlic paste
Ghee to pan fry
Cooking Style
Drain the dal and keep aside. Heat the 2 tbsp ghee in a kadahi, and add the cumin. When they splutter add the dal and the salt and saute over medium heat till tender but whole. Takes about 5 minutes. Remove from heat and let cool. Grind the lentils in a food processor or a stone to a fine consistency without adding water. This becomes like a dough. Mix the salt, chilli powder, garam masala and garlic into the ground dal. Add the yogurt and make into a soft pliable dough.
Divide this into about 12 portions and shape them into round balls, and then flatten them. Heat enough ghee in a heavy based frying pan to form a thin layer. Fry over low heat, first on one side then the other, till crisp and brown. You will have to keep adding a little ghee as and when required.In case not firm enough add some roasted gram flour (besan) to it.
Drain the dal and keep aside. Heat the 2 tbsp ghee in a kadahi, and add the cumin. When they splutter add the dal and the salt and saute over medium heat till tender but whole. Takes about 5 minutes. Remove from heat and let cool. Grind the lentils in a food processor or a stone to a fine consistency without adding water. This becomes like a dough. Mix the salt, chilli powder, garam masala and garlic into the ground dal. Add the yogurt and make into a soft pliable dough.
Divide this into about 12 portions and shape them into round balls, and then flatten them. Heat enough ghee in a heavy based frying pan to form a thin layer. Fry over low heat, first on one side then the other, till crisp and brown. You will have to keep adding a little ghee as and when required.In case not firm enough add some roasted gram flour (besan) to it.
|
Ingredients
1 cup dhuli moong(husked green gram)-soaked in water for 3-4 hours
1 cup hung yogurt
2 Tbsp ghee
1 tsp cumin seeds
1 tsp salt
1 tsp chilli powder
1/2 tsp garam masala
1 tsp garlic paste
Ghee to pan fry
1 cup dhuli moong(husked green gram)-soaked in water for 3-4 hours
1 cup hung yogurt
2 Tbsp ghee
1 tsp cumin seeds
1 tsp salt
1 tsp chilli powder
1/2 tsp garam masala
1 tsp garlic paste
Ghee to pan fry
Cooking Style
Drain the dal and keep aside. Heat the 2 tbsp ghee in a kadahi, and add the cumin. When they splutter add the dal and the salt and saute over medium heat till tender but whole. Takes about 5 minutes. Remove from heat and let cool. Grind the lentils in a food processor or a stone to a fine consistency without adding water. This becomes like a dough. Mix the salt, chilli powder, garam masala and garlic into the ground dal. Add the yogurt and make into a soft pliable dough.
Divide this into about 12 portions and shape them into round balls, and then flatten them. Heat enough ghee in a heavy based frying pan to form a thin layer. Fry over low heat, first on one side then the other, till crisp and brown. You will have to keep adding a little ghee as and when required.In case not firm enough add some roasted gram flour (besan) to it.
Drain the dal and keep aside. Heat the 2 tbsp ghee in a kadahi, and add the cumin. When they splutter add the dal and the salt and saute over medium heat till tender but whole. Takes about 5 minutes. Remove from heat and let cool. Grind the lentils in a food processor or a stone to a fine consistency without adding water. This becomes like a dough. Mix the salt, chilli powder, garam masala and garlic into the ground dal. Add the yogurt and make into a soft pliable dough.
Divide this into about 12 portions and shape them into round balls, and then flatten them. Heat enough ghee in a heavy based frying pan to form a thin layer. Fry over low heat, first on one side then the other, till crisp and brown. You will have to keep adding a little ghee as and when required.In case not firm enough add some roasted gram flour (besan) to it.
"
"
