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Tuesday, March 11, 2008
Par boiled Rice - 1 Cup
Lentils (Tur dhal) - ¼ Cup
Split chickpeas (Kadalai paruppu/Chana dal) - ¼ Cup
White lentils (Uzhundhu/black gram) - ¼ Cup
Mung bean (Green Gram/Pacha paruppu) - ¼ Cup
Red Chilies - 8-12, as spicy required
Onions - 3-4 finely chopped
Coriander leaves - few, chopped
Curry leaves - few, chopped
Cumin seeds - 1 teaspoon
Ginger - 1 inch long
Asafoetida powder - A pinch
Grated coconut - 4 tablespoons
Salt - to taste
Oil - as required
Soak all the pulses and rice seperately for 2 hours. Grind the chillies, ginger, salt first in a mixer/grinder.Then add the soaked rice and pulses and grind it to a coarse batter. To the batter add the coriander leaves, chopped onions, curry leaves, cumin seeds, grated coconut and asafoetida and mix well. Ferment for about 2-4 hours or it can be used freshly also.
Heat flat pan or tava. Pour a ladleful of the batter in the center of the pan and with the back of the ladle, swirl the batter from inside to outside to form a thin round pancake. Add a teaspoon of oil on the sides of the pancake and cook in a sim flame. Turn it and toast the other side also. Serve hot with Onion chutney.
Onions - 2, medium sized chopped
Ginger - 1/2 inch long
Red chillies - 4
Grated coconut - 3-4 tablespoons
Tamarind - pea sized
Salt to taste
Oil - 2 teaspoons
Saute onions in oil until they are golden brown. Grind all the ingredients with fried onions to a paste. Add little water if it is too thick. Delicious onion chutney is ready to serve.
Cooking time : 30 minutes
Serves : 4-5 persons