INGREDIENTS
rava 1/2 cup
ragi flr 3/4 cup
curd/ buttermilk 1-1/2 cups
salt to taste
green chilies finely chopped to taste
curry leaves finely chopped 1 sprig
oil to cook
carrot grated 2 tbsp
onion 1 medium finely chopped
hing little
METHOD
mix rava, ragi flr, salt, hing, mix well.
add onion, green chilies, carrot, mix well
add buttermilk / curd, mix well
the batter should not be too thick nor too thin.
cover and keep aside for 2-3 hours
Heat a tawa, grease it well, pour a ladle full of batter, spread evenly
put oil all around, make small holes on top, for the steam to comes out, you can put drops of oil in those holes.
turn over add oil if needed, make little holes, put little oil, cook till crisp, serve hot with coconut chutney.
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rava 1/2 cup
ragi flr 3/4 cup
curd/ buttermilk 1-1/2 cups
salt to taste
green chilies finely chopped to taste
curry leaves finely chopped 1 sprig
oil to cook
carrot grated 2 tbsp
onion 1 medium finely chopped
hing little
METHOD
mix rava, ragi flr, salt, hing, mix well.
add onion, green chilies, carrot, mix well
add buttermilk / curd, mix well
the batter should not be too thick nor too thin.
cover and keep aside for 2-3 hours
Heat a tawa, grease it well, pour a ladle full of batter, spread evenly
put oil all around, make small holes on top, for the steam to comes out, you can put drops of oil in those holes.
turn over add oil if needed, make little holes, put little oil, cook till crisp, serve hot with coconut chutney.
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