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Ingredients
- For tempering:
- 1 cup channa dal (lentil)
- 4 oz full fat yogurt
- 1/2 cup water
- 1 T gram flour (besan)
- 1 t salt
- 1/8 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)
- 2 T oil
- 1/2 t mustard seeds
- few curry leaves
- sliced green chillies if desired
Details
Preparation
Step 1
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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