| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Femina, Milk food, Femina1 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Moong dal; (200 g) |
| 2 |
|
Green chillies |
| 1 |
|
Cm ginger |
| 1/4 |
ts |
Turmeric powder; (1 g) |
|
|
Salt to taste |
| 1/4 |
ts |
Soda bicarb; (1 g) |
|
|
Oil for deep frying |
| 1/2 |
|
Cup; (100 g)diced |
|
|
; cucumber |
| 1/4 |
|
Cup; (50 g) diced and |
|
|
; deseeded tomatoes |
| 1 1/2 |
|
Cups; (360 ml)curd, beaten |
| 1/2 |
ts |
Salt; (2 g) |
|
|
Chilli powder and cumin powder to taste |
|
|
A handful of chopped coriander leaves for |
|
|
; garnishing |
INSTRUCTIONS
FOR THE PAKODI
FOR THE SALAD
FOR THE TOPPING
WASH and soak the moong dal for three hours and grind to a paste along with
green chillies and ginger. Add turmeric powder, salt and soda bicarb. Beat
the mixture with hand. Heat oil in a kadai and deep fry small marble sized
pakodis till done.
Put the diced cucumber and tomatoes in a deep plate. Place the pakodis over
it. Pour the beaten curd over. Serve sprinkled with salt, chilli powder,
cumin powder and coriander leaves.
Converted by MC_Buster.
NOTES : Moong dal bhajias topped with curd
Converted by MM_Buster v2.0l.
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