Ingredients:
- Thick avil / poha - 1/2 kg
- Urad dal - 1 tbsp
- Green Chillies - 1/2 kg
- Fenugreek / Methi seeds - 2 tsp
- Asafoetida - 3 tsp
- Sago rice - 3 tbsp
- Salt to taste
Method:
- Soak sago rice overnight.
- Add a little salt to it in the morning and cook it with lots of water until it is of dosa batter consistency.
- Soak beaten rice / poha in water for 1 hour.
- Soak urad dal and Methi seeds for 1/2 hour.
- Grind geen chillies into a coarse paste and keep aside.
- Grind urad dal and Methi seeds into a fine paste.
- In a big vessel, add soaked poha, green chillies, the urad dal and methi paste, salt, asafoetida and stir well.
- Add sago rice batter little by little until the paste is thick and can be lifted easily in a spoon.
- Make round flat discs on plastic sheets and dry in the sun for 2 - 3 days or until it is dried completely.
- Store in air tight containers. This can be stored for 2 - 3 years.
- When required, deep fry in oil on low flame.
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