Besan Cheela Raita

INGREDIENTS:

Gram flour (besan) - 3/4 cup

Thick yogurt, whisked - 2 cups

Salt - to taste

Red chilli powder - 1 teaspoon

Cumin seeds - 1/2 teaspoon

Mustard seeds , powdered - 1/2 teaspoon

Soda bicarbonate - a pinch

Oil + to shallow fry - 1 teaspoon

Sugar - 1 teaspoon

Asafoetida - a pinch

Fresh coriander leaves, chopped - 1 tablespoon

METHOD:

Take besan in a bowl and add salt to taste, half of the red chilli powder, cumin seeds and powdered mustard seeds. Add enough water to make a thick batter. Whisk thoroughly to remove lumps. Add soda bicarbonate and whisk well.Heat a tawa and apply a little oil. Drop small spoonsful of the besan batter and shallow fry small cheelas using oil if needed. Fry till golden brown on both sides. Add half a cup of water to the yogurt and add remaining red chilli powder and sugar. Add salt to taste. Add cheelas to the yogurt. Heat a teaspoon of oil in a small pan and add remaining cumin seeds. When they begin to change colour add the powdered mustard seeds and asafoetida. Remove from heat immediately and pour over the yogurt. Serve at once garnished with coriander leaves.