INGREDIENTS
½ kg fine rawa [semolina]
50g maida [refined flour]
2 cups curd*/ buttermilk
2 green chillis [optional]
½ tsp jeera seed
Salt, oil
METHOD
Mix together rawa, maida and salt. Then add curd and enough water to form a pouring batter. Mix well. Allow to ferment for 2 hours or more. Heat 2 tsp oil, add chopped chilli and jeera seed. Add to batter. Heat flat pan. Spoon in a large spoon of batter, spread thinly. Sprinkle a little oil around the edges. Allow to cook through. Ease off pan and serve with chutney, sambar or curd.
*Curd that has gone sour can be used.
½ kg fine rawa [semolina]
50g maida [refined flour]
2 cups curd*/ buttermilk
2 green chillis [optional]
½ tsp jeera seed
Salt, oil
METHOD
Mix together rawa, maida and salt. Then add curd and enough water to form a pouring batter. Mix well. Allow to ferment for 2 hours or more. Heat 2 tsp oil, add chopped chilli and jeera seed. Add to batter. Heat flat pan. Spoon in a large spoon of batter, spread thinly. Sprinkle a little oil around the edges. Allow to cook through. Ease off pan and serve with chutney, sambar or curd.
*Curd that has gone sour can be used.
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