Saturday, October 29, 2011



1 cup besan (gram flour)

1/4 cup rice flour

1/4 cup all purpose flour (maida)

1 tsp red chilli powder

1 tsp kayam podi (asafoetida)

salt to taste

a few curry leaves (chopped)

1-2 tsp channa dal

Oil for deep frying


Soak the channa dal for 15-20 mins in warm water.

Sieve together besan, rice flour & maida. Add all the other ingredients including the channa dal & knead into a firm dough without using too much water.

Heat oil in a frying pan. Divide the dough into small lime sized balls.

Grease your palm with some oil. Place a ball of dough on the palm of your hand & press into a thin circle.

Carefully slide this into the hot oil & fry on medium heat till both sides are golden brown & crisp.

Remove & drain excess oil on a paper towel.

Store in an airtight container.

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