Ingredients :
- Channa dhall - 2 cups
- Onions - 3 or 4
- Tomato - 2 or 3
- Jeera - 2 tsp.
- Mustard seeds - 1/4 tsp.
- Fennel seeds - 2 tsp.
- Red chillies - 4 to 5
- Garlic pods - 4 to 5
- Coriander leaves for garnishing
- Curry leaves - one string
- Turmeric powder
- Dhaniya powder - 1/4 tsp.
- Salt
Method :
- Soak the channa dhall for two hours
- Grind the channa dhall into coarse paste by adding red chillies + jeera + fennel seeds + garlic pods + salt little
- Take channa dhall paste in smal size ball , flatten it and place it in greased idli plates and steam it for 5 to 10 mins.
- While it is getting ready , finely chop onions and tomatoes well
- Heat a kadai and add little oil and temper with mustard seeds + Jeera + fennel + curry leaves
- Add onions and saute it till it gets into golden brown colour then add tomatoes+ dhaniya powder+turmeric powder and fry for few mins by adding little water
- By now channa dhall should be ready, remove it from idli plate and scrambel it .
- Now add this scrambeled channa dhall to the onion , tomato paste and cook for few mins ...if needed add little more water , to form like a gravy.
- garnish with coriander leaves .
Best combination for Appam. But first time i tried with Idli it was also very nice.and It will also be best with dosa.
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