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Ghari Raita

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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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