Monday, May 16, 2011

Besan Cheela Raita

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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.

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