|
Ingredients
|
Quantity
|
|
Rice
|
3 cups
|
|
Moong, channa, toovar & urad dals
|
¼ cup
|
|
Yoghurt
|
4 tbsp
|
|
Baking soda
|
¼ tsp
|
|
Green chillies
|
8
|
|
Ginger
|
1 small piece
|
|
Red chilli powder
|
|
|
Asafoetida
|
1 pinch
|
|
Turmeric
|
1 pinch
|
|
Salt
|
to
taste
|
|
Oil
|
2 tbsp
|
|
Warm water
|
2 cups
|
|
Black mustard seeds
|
2 tsp
|
|
Cilantro
|
1 bunch
|
Fluffy snack made from various pulses.
Wash rice and dals. Remove all water and dry by spreading on a
paper towel. Grind to a coarse paste.
Blend yogurt and water and add to the flour.
Mix well and cover tightly. Leave for 8 hours.
Grind green chillies and ginger, salt, turmeric and red chilli
powder together and add to the fermented mixture and mix.
Pour a cupful of batter immediately onto a greased plate.
Sprinkle chilli powder and steam for 15 minutes in a pressure
cooker. Steam remaining batter in similar manner.
When cool cut into squares.
Heat oil, fry the asafetida and mustard seeds until the seeds
starts popping. Add the fluffed squares.
