Cooking is my passion and zoologist is occupation.
Joined 1 year ago
2 cup rice¼ cup yellow moong lentil ¼ cup tuver dal¼ cup chickpea lentil ¼ cup black gram split ½ tablespoon fenugreek seed For vegetables:Bottle gourd, carrot. Spices:1 tablespoon Green masala which includes green chilies, garlic and ginger.As per taste.1 teaspoon salt or as per taste Half bunch chopped corianderFruit salt or ¾ teaspoon baking soda2 teaspoon Lemon juice For tadka4 tablespoon oil1 teaspoon mustard seed1 teaspoon cumin2 teaspoon sesame seeds 2-3 pinch Asafoetida
Soak all lentils and rice in water for 6-8 hours or overnight. After soaking grind well in mixer. you can add 1 cup curd while grinding. Foam thick batter. And put it on side for 4-6 hours.After that add green masala and salt. At this time add one grated carrot and 350 grams of grated bottle gourd. Add chopped coriander. Add lemon juice.In cooking pan add oil and mustard seed. Let it cracked nicely. On slow flame add sesame seed, asafoetida and jeera(cumin). Add some curry leaves if you have. Let it cook nice for half minute. Then add or mixed batter ( when you ready to cook add food salt like eno half teaspoon and mixed the batter nicely.)Add your batter slowly. Cover it with lid. Then cook it one side for 7-8minutes on each side. You can check it in between. On bottom side the layer should be crispy like brown in colour. Make sure you won’t burn it. After 8 to 10 minutes flip it. And cover it again. For at least 8 minutes. Turn off the flame after 8-9 minutes. Make sure you cook it on slow flame. Enjoy with Masala tea !!
INFO & TIPS
In my recipe I used mustard seed for tadka only. But you can you add sesame seed and jeera.
I recommend to use only mustard seed.