Thursday, December 3, 2009


This is one of those time consuming, traditional snacks that we all like but do not have the time to make. We went to my Dh's native in the village where we got to have this snack.
1 cup Boiled Idly rice
1/2 cup Toor Dal
8 Dry Red Chilly
1 tsp Asafoetida
2 nos Large onion (chopped)
6 sprigs Curry leaves
1/2 bunch Corriander leaves
Salt to taste.
Soak the rice and dal for an hour.
Girnd the dal,asafoetida,red chilly and rice together.
The consistency should be a little coarser than it is for dosa batter.
Chop the curry leaves and corriander leaves.
Mix all the chopped leaves,onion and the ground mixture together.
Pour oil in the bangala pan.
When the oil heats up pour the batter into the moulds and cook until crisp.
Serve hot.

No comments:

You might also like :

Blog Widget by LinkWithin