Mix Pulses Dhirda:
Preparations & ingredients
- 1/4 Cup Split chickpeas /Chana dal
- 1/4 Cup split dehusked black lentils/Udid dal
- 1/4 Cup Yellow Lentils/Moong dal
- 1/4 Cup Red Lentils/Masoor dal
- 1/4 Cup Split Pigeon Lentils/Tur dal
- 1 Cup Rice
- 1 spoon salt
- 1 spoon Eno/fruit salt
- 1 Teaspoons Green chillies, Ginger & Garlic coarsely ground ( Mixed)
- 2 Chopped Tomato
- 2 chopped Onions
- 1/2 cup chopped Coriander
- 1/2 spoon Turmeric/Haldi
- 2 pinch Asafoetida
- 1 spoon Ajwain/Anise seeds
Wash & soak all the above grains overnight, next day ground it, keep it for 6 to 8 hours for fermentation.
The next day it becomes fluffy & spongy, whisk it gently, add all the above ingredients. Mix well. Keep it for 5 minutes.
Recipe
Take a griddle/Tawa, coat it with oil (few drops), take 1 large spoon batter, pour it & spread circular around 6 to 8 “, put few drops of oil, cover it with lid, make it golden brown to both the sides, ready to serve.
Eat with Tomato ketchup or Chutney, enjoy.
Please note: If you want to make it eggless, add 2 Tablespoons of Fresh cream ( Malai) beat it till smooth & enjoy.
𝑵𝒂𝒓𝒂𝒍𝒂𝒄𝒉𝒊 𝑪𝒉𝒖𝒕𝒏𝒆𝒚/𝑪𝒐𝒄𝒐𝒏𝒖𝒕 𝑪𝒉𝒖𝒕𝒏𝒆𝒚
Preparations & Ingredients
- 1/2 grated coconut
- 1 spoon Salt & sugar
- 2 spoon roasted gram / Dala
- 1 spoon cumin/Jeera
- 1″ Tamarind / 1/2 lemon juice/
- 1 Tablespoon Curd
- 4 green chillies
Recipe
Seasoning
Put it in a mixer, add 1/2 cup water
Coarse Ground it. Make Tadka of 1 spoon oil, 1 pinch of Asafoetida/Hing, 1/2 spoon Udad dal, 1/2 spoon Mustard seeds / 6/8 curry leaves.
Put it on the coconut chutney & mix well.
Garnish with Coriander & serve
Tomato Ketchup I took a readymade
With few Orange wedges
