Ingredients
2 Medium Sized Poppadoms
1/2 tsp Cumin Seeds
1/2 tsp Mustard
1 pinch Asafoetida
1 pinch Turmeric Towder
1 tsp Red Chilly Powder
1 tsp Gram Flour(Besan)
1 tsp Chopped Coriander
1 tbsp Curd(Yoghurt)
1 tsp Oil/Ghee
Salt to taste.
Method :
1.Cut the poppadoms into little squares. Take frying pan and pour in the oil.
2.Bring to heat and add the mustard and let it crackle. Add the cumin seeds next and sauté till they turn dark brown.
3.Add the asafoetida and turmeric powder and fry briefly.
4.Pour the curd and add the red chilly powder and stir well. Cook for two minutes.
5.Reduce the flame and mix the besan (gram flour). Stir well, pour water and add salt to taste. Let it boil.
6.Once it’s boiling nicely add the poppadoms and the coriander. Simmer and cook till the mix becomes a nice thick paste.
Preparation Time : 5 mins
Cooking Time : 20 mins
Serves : 2 to 3 People
2.Bring to heat and add the mustard and let it crackle. Add the cumin seeds next and sauté till they turn dark brown.
3.Add the asafoetida and turmeric powder and fry briefly.
4.Pour the curd and add the red chilly powder and stir well. Cook for two minutes.
5.Reduce the flame and mix the besan (gram flour). Stir well, pour water and add salt to taste. Let it boil.
6.Once it’s boiling nicely add the poppadoms and the coriander. Simmer and cook till the mix becomes a nice thick paste.
Preparation Time : 5 mins
Cooking Time : 20 mins
Serves : 2 to 3 People