Ingredients
|
Quantity
|
Semolina
|
225gms
|
Fat
|
30gms
|
Onions
|
55gms
|
Green chillies
|
5gms
|
Ginger
|
5gms
|
Coriander leaves
|
a few springs
|
Peanuts / cashewnuts
|
15gms
|
Bengal gram
|
15gms
|
Split black gram
|
15gms
|
Mustard seeds
|
3gms
|
Curry leaves
|
2 springs
|
Water
|
|
Lime
|
½
|
Salt
|
to taste
|
Heat the fat. Add mustard seeds, peanuts, split black gram
and Bengal gram and brown lightly. Do nit stir. Add chopped onions, ginger,
green chillies and curry leaves. Saute. Add semolina. Roast till light brown.
Add boiling water and salt. Allow to cook till dry. Add a dash of lime juice
and garnish with chopped coriander leaves. Serve with or without chutney.
N. B. After
step 2, water in the proportion of 1:2. Can be added and brought to boil and
semolina sprinkled over and allowed to cook over a slow fire without stirring,
till dry, to obtain a slightly different flavour.
