Ingredients:
- Raw rice powder - 3 cups
- Moong dal - 1 cup
- Chana dal - 1 cup
- Sesame seeds (white) - 50 gms
- Asafoetida - 2 tsp
- Salt to taste
- Butter (if required) - 1 lemon sized ball
- Water as required
- Oil for deep frying
- Dry roast Moong dal and chana dal separately until it gives off an aroma. Powder them together finely in a mixie.
- Add 1 cup of the moong and chana dal powder to 3 cups of rice powder.
- Add sesame seeds, salt and asafoetida powder. Heat 3 tbsp of oil or the butter and add to the powder.
- Add water little by little and knead until it reaches chapathi dough consistency.
- In a frying pan, heat oil on medium flame.
- Put a star shaped plate in the press, insert a little dough and press directly into the oil.
- Let cook for some time and turn over. When the bubbles in the oil subside remove and transfer into a plate covered with tissue / news paper.
- Cool and store in airtight container.
- Serve with tea / coffee.
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