The 1st picture shows the ing. being soaked in water, i.e., green moong dal, the quantity as you desire, along with 1/5- 1/6 rice, the rice quantity can vary, as there is no hard & fast rule in my recipes. Soak 2-3 tsp methi seeds. after 3 hours, grind it with 4 red chilies, 4 green chilies, if you desire it spicy, with salt to taste. It should be ground coarse, as then you can make it crisp also. For those who like it fermented, may keep it overnight & use. The 2nd picture shows the ground ing. You may keep it for about 2 hours, before you start making like dosai, but slightly thicker than that. To make it tastier, you may add some finely cut onion with chilies if you desire. This should be made in medium flame, as it needs time to get cooked well.
This dish is very good for diabetic patients, as it has very little rice ( i.e. carbohydrates) lots of proteins & fibre, as it is made with whole moong dal. For those who want to avoid rice, it can be made without rice too.
The 1st picture shows the ing. being soaked in water, i.e., green moong dal, the quantity as you desire, along with 1/5- 1/6 rice, the rice quantity can vary, as there is no hard & fast rule in my recipes. Soak 2-3 tsp methi seeds. after 3 hours, grind it with 4 red chilies, 4 green chilies, if you desire it spicy, with salt to taste. It should be ground coarse, as then you can make it crisp also. For those who like it fermented, may keep it overnight & use. The 2nd picture shows the ground ing. You may keep it for about 2 hours, before you start making like dosai, but slightly thicker than that. To make it tastier, you may add some finely cut onion with chilies if you desire. This should be made in medium flame, as it needs time to get cooked well.
No comments:
Post a Comment