Sour yogurt - 1 1/2 cups
Bikaneri moong papads - 3
Gram flour (besan) - 3/4 tablespoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 3/4 teaspoon
Salt - to taste
Pure ghee - 2 1/2 tablespoons
Cumin seeds - 1 teaspoon
Coriander powder - 1 1/2 teaspoons
Asafoetida - 1/2 teaspoon
Dried red chillies,broken - 2
Fresh coriander leaves, chopped - 1 tablespoon
Garam masala powder - 1/2 teaspoon
METHOD:
In a large bowl, combine yogurt, gram flour, turmeric powder, red chilli powder and salt. Add two cups of water and blend it. Strain and set aside.Heat ghee in a kadai. Add cumin seeds. When it changes colour, add coriander powder. Sauté for one minute. Add asafoetida and dry red chillies. Sauté for half a minute. Add yogurt mixture. Adjust seasoning. Stir continuously till it boils. Reduce heat and let it simmer for two minutes. Heat a tawa and roast papads on both sides. Roughly break into two inch pieces. Add papads into the simmering yogurt mixture. Boil for two to three minutes. Garnish with coriander leaves and garam masala powder. Serve hot.
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