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Monday, 4 August 2014

FENUGREEK CREPES

KARBAS POLO& CHUNN/FENUGREEK CREPES WITH COCONUT JAGGERY DIP
/METHI DOSA &GUUD COCONUT CHUTNEY/ULUVA DOSA & SARKARA THEENGA PEERA CHUTNEY

MAKES 10 -12 CREPES/DOSA

INGREDIENTS

RAW RICE-3/4 CUP
URAD DAL/BLACK GRAM-1/4 CUP
FENUGREEK SEEDS/METHI/ULUVA-1 TSP
PEPPER CORNS/KALI MIRCH KAE DANAE/KURUMULAGU/MIRYAKORNU-8-10BALLS
DRY RED CHILLI/SUKKI SAANG-2
TURMERIC POWDER-1 TSP

FOR THE DIP:

COCONUT SCRAPINGS-1/3 CUP
GRATED JAGGERY-1/3 CUP

METHOD:

DAY 1

 MORNING-11 '0 CLOCK

1.WASH AND CLEAN RICE AND URAD DAL.

2.NOW SOAK THEM IN SEPARATE VESSELS FOR 2-4 HOURS IN COLD WATER.

3..SOAK DRY RED CHILLIES,.PEPPER CORNS AND METHI SEEDS IN HOT WATER AS WELL...



DAY 1

EVENING 3'O CLOCK

4.FIRST MAKE A SMOOTH PASTE OF URAD DAL USING A BLENDER.

5.THEN ADD SOAKED RICE,FENUGREEK,PEPPER CORNS,DRY RED CHILLI,TURMERIC POWDER AND GRIND TO A SMOOTH PASTE.

6.BY ADDING LITTLE WATER SO AS TO REACH A CREPE/DOSA CONSISTENCY.

 7.LET IT FERMENT FOR A MINIMUM OF 3-4 HOURS.


BATTER IS READY

DAY 1
NIGHT 8 'O CLOCK

8.BATTER IS READY TO USE.

9. HEAT A DOSA TAWA ,DRIZZLE LITTLE OIL,POUR A LADDLE FULL BATTER SPREAD EVENLY ,WHEN ONE SIDE IS COOKED FLIP IT OFF AND COOK OTHER SIDE TOO,DRIZZLE A LITTLE MORE OIL AND SERVE..

COCONUT JAGGERY DIP:
1.TAKE SOME COCONUT SCRAPINGS AND GRATED JAGGERY MIX WELL .OUR DIP IS READY. ENJOY..:)

karbas polo with chunn


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