| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Bawarch2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Gram flour |
| 1/2 |
ts |
Red chilli powder |
|
|
Salt to taste |
| 2 |
|
Pinches soda-bicarb |
| 1 |
ts |
Oil |
| 2 |
c |
Fresh curds |
| 1 |
c |
Milk |
| 1/2 |
ts |
Cumin & mustard seeds |
| 2 |
|
Pinches asafoetida; (2 to 3) |
| 1 |
ts |
Oil |
| 1/2 |
tb |
Coriander chopped fine |
| 1/2 |
ts |
Red chilli powder |
|
|
Salt to taste |
INSTRUCTIONS
FOR GHARI
FOR RAITA
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
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