Directions
Ingredients
For Batter
Rice flour (चावल का आटा) – 1 cup
Potato (आलू), Boiled & Mashed – ¾ cup (160gm)
Water (पानी) – 1½ cup
Salt (नमक) – to taste
For Mixing
Onion (प्याज़) , Chopped – ¼ cup
Tomato (टमाटर) , Chopped – ¼ cup
Green Capsicum (हरी शिमला मिर्च), Chopped – ¼ cup
Carrots (गाजर), Grated – ½ cup
Red capsicum (लाल शिमला मिर्च) , Chopped – 2 tbsp
Green Chilli (हरी मिर्च) , Chopped – 2 tsp
Ginger (अदरक), Chopped – ½ tsp
Pepper powder (काली मिर्च) – a pinch
Curry leaves (करी पत्ते), Chopped – ½ tbsp
Coriander ( कटा हरा धनिया), Chopped – ¼ cup
Eno (इनो) – 3 tbsp
Oil (तेल) – to fry
For Tadka chutney
Yoghurt (दही) – ½ cup
Mayo (मेयोनेज़) – ¼ cup
Salt (नमक) – to taste
Oil (तेल) – 1 tbsp
Mustard seeds ( राय) – ½ tsp
Curry leaf (करी पत्ते) – 1 sprig
Chilli Powder (मिर्च पाउडर) – 1 tsp
Steps
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1
Done
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Add rice to a blender jar and dry grind into a fine powder. Sieve the flour well. To a fresh blender jar, add the flour, along with mashed potatoes and water to obtain a flowy batter. Transfer the batter into a bowl. |
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2
Done
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In a small pan, heat some oil. To that add mustard seeds and curry leaves. Turn off the gas, once the the mustard seeds splutter and add red chilli powder and give a nice stir. Pour this over the curd. Mix it well and the dip is ready. |
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3
Done
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Now heat some oil in a small pan and pour the batter into it. Cover the pan with a lid and cook over medium to low flame. Once it has risen, pour some oil on the top and flip it over. |
