Ingredients
Besan flour /chickpeas flour– 1 cup
Semolina – 2 tbl.sp
Ginger green chilli paste – 1 tsp
Oil – 1 tbl.sp
Water – ½ cup
Turmeric powder – ½ tsp
Yoghurt – ½ cup
Salt as per taste
Sugar – ½ tsp
Eno salt – 1 ¼ tsp
Lemon juice – 1 tsp
Freshly grated coconut
Coriander leaves for garnishing
For tampering
Mustard seed – 1 tsp
Sesame seed – ½ tsp
Asofoetida – a pinch of
Few curry leaves
Green chilli – 1
Method
In a bowl combine together besan flour, semolina, ginger green chilli paste, turmeric powder, salt, sugar, yoghurt, oil and lemon juice.
Mix it well by adding half cup of water, the consistency should be like dosa batter.
Grease plate with oil.
Before steaming add eno salt to it and mix immediately. The quantity will increase. Pour this batter in the plate. Steam for 10 minutes.
Remove and leave it to cool.
Cut into small cubes.
Heat oil in a pan about one tbl.sp Tamper with mustard seeds, sesame seeds, asofoetida, curry leaves.
Garnish with freshly grated coconut and coriander leaves.
