| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Bawarch2 | 1 | Servings | |
INGREDIENTS
| 2 | T | Gram flour |
| 1/2 | t | Red chilli powder |
| Salt to taste | ||
| 2 | Pinches soda-bicarb | |
| 1 | t | Oil |
| 2 | c | Fresh curds |
| 1 | c | Milk |
| 1/2 | t | Cumin & mustard seeds |
| 2 | Pinches asafoetida, 2 to 3 | |
| 1 | t | Oil |
| 1/2 | T | Coriander chopped fine |
| 1/2 | t | Red chilli powder |
| Salt to taste |
INSTRUCTIONS
For ghari: Mix all ingredients and add water to make thick batter (like dosa) Heat a nonstick tawa or griddle, put a ladleful of batter in centre. Spread into a thin round like a dosa. Cook till browned, flip side with spatula, cook other side. Remove keep aside, repeat for remaining batter. For Raita: Beat milk and curds together till smooth. Break ghari into small pieces, add to curds. Add salt, chilli powder, coriander, mix well. Heat oil in a tiny pan, add seeds, asafoetida, splutter. Carefully add to Raita and cover immediately. Allow the spluttering to stop. Mix well and chill for an hour before serving. Making time: 25 minutes Makes: 3-4 servings Shelflife: Fresh Converted by MC_Buster. Converted by MM_Buster v2.0l.
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