Credits:
amatuerscookingdiary.blogspot.com
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Ingredients:
1 cup coconut (narial) (scraped)
1 tsp rice (chawal)
4 cup buttermilk
4 tblsp oil (tel)
6 red chillies whole
1 tsp mustard seeds (raai)
1/2 tsp fenugreek seeds(methi seeds)
10-12 curry leaves (kari patta)
salt (namak) to taste
1 tsp rice (chawal)
4 cup buttermilk
4 tblsp oil (tel)
6 red chillies whole
1 tsp mustard seeds (raai)
1/2 tsp fenugreek seeds(methi seeds)
10-12 curry leaves (kari patta)
salt (namak) to taste
Method:
·
Soak
rice in warm water, drain and grind with the coconut to a smooth and thick
paste.
·
Add
the butter milk to this paste and make a batter of medium thick consistency.
·
Heat
two tablespoon oil and fry the four red chillies and pound to a powder.
·
Heat
the remaining oil and temper with mustard seeds, methi seeds and remaining red
chillies.
·
Add
the chilli powder and curry leaves. Stir well and pour the batter.
·
Bring
to boil and simmer till it thickens slightly. Add salt to taste.
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