18 WEDNESDAY, MAY 2016
1 cup - Semolina [Rawa] (roasted)
2 Tbsp - Oil
1 tsp - Mustard seeds
1 Tbsp - Split bengal gram [chana daal]
2 tsp - Ginger (chop finely)
3 pcs - Green chillies (chop finely)
3/4 cup - Onions (chop finely)
1/2 cup - French beans (chop finely)
1/2 cup - Carrot (chop finely)
1/2 cup - Baby corn (chop finely)
1 pinch - Turmeric powder [Haldi]
To taste - Salt
2 1/2 to 3 1/2 cups - Water or Buttermilk
2 tsp - Coriander leaves (chop finely)
2 Tbsp - Flour [Maida]
Heat the oil in a pan and add the mustard seeds to it.
After it splutters, add the split bengal gram and cook till light brown.
Then add the ginger, green chillies, and onions.
When the onions turn light brown add the french beans, carrots, baby corn, turmeric powder and salt.
Stir and cook until it releases a wonderful aroma, then add 2 1/2 cups of water to it.
When the water starts boiling, add the semolina little by little.
Stir slowly but continuously, then add one more cup of water if required.
When it becomes thick, add the coriander leaves.
Mix well and allow to cool.
Divide the mix into equal portions and shape each into a round.
Roll it in the flour.
Heat a paniharan and put little oil into each of its bowl.
Now put a round in each bowl.
Put a few drops of oil on each rounds and let it cook on low flame.
Turn it over carefully and again put 2-3 drops of oil on each rounds.
Cook for 12 to 15 minutes or till it is a nice brown colour.
Serve hot with the coconut chutney/Coriander-Coconut-Chutney
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