Gujurathi snack dish


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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup channa dal (lentil)

  • 4

    oz full fat yogurt

  • ½

    cup water

  • 1

    T gram flour (besan)

  • 1

    t salt

  • t turmeric powder

  • 5 -7

    gms chopped green chilli

  • 20

    gms chopped ginger

  • 1

    T oil

  • generous pinch of Hing (asafoetida)

  • (B)

  • combine: 2T water and 1 T oil

  • (C)

  • 1

    t Eno fruit salt

  • (D)

  • For tempering:

  • 2

    T oil

  • ½

    t mustard seeds

  • few curry leaves

  • sliced green chillies if desired


Soak Channa daal for 4-5 hours or overnight Drain Daal completely In a blender blend all ingredients except opil Let the batter rest for 6-8 hours Add 1 T oil and mix Heat water in a large pot (5-6 cups water) to boiling Oil a round 9-10 inches pan. Add eno and mix well;the batter will froth Add to the pan and steam for 25 minutes. Remove and let cool slightly Add the oil.water mixture evenly over the surface. Let it rest for a few minutes; For tempering heat oil to hot Add mustard seed and let it splutter;add the green chillies; saute for a few minutes add this over evenly on the cooked batter sprinkle chopped cilatro on top Cut into pieces as desired


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