Beetroot-150 gms or one medium size
Onion-1 chopped
Curry leaves chopped few
Oil-100 ml
To Grind:
Toor dal- 50 gms
Channa dal-100 gms
Fennel seeds-1 tsp
Cumin seeds-1/2 tsp
Pepper-1/4 tsp
Red chilli-4 to 7
Ginger-1 inch skin peeled
Garlic-4 pods skin peeled
Method: Wash and soak toor dal and channa dal for an hour.
Coarsely grind the above mentioned “To Grind” ingredients.
Wash, peel and grate the Beetroots. Set aside.
Take a wide bowl, mix all ingredients with 1/2 tsp of salt.
Make the mixture into small balls.
Heat oil and fry 3 minutes in medium flame and 2 minutes in low flame.This mixture has to be fried as soon as they are mixed, else it becomes watery when stored. Drain on paper towels.
Onion-1 chopped
Curry leaves chopped few
Oil-100 ml
To Grind:
Toor dal- 50 gms
Channa dal-100 gms
Fennel seeds-1 tsp
Cumin seeds-1/2 tsp
Pepper-1/4 tsp
Red chilli-4 to 7
Ginger-1 inch skin peeled
Garlic-4 pods skin peeled
Method: Wash and soak toor dal and channa dal for an hour.
Coarsely grind the above mentioned “To Grind” ingredients.
Wash, peel and grate the Beetroots. Set aside.
Take a wide bowl, mix all ingredients with 1/2 tsp of salt.
Make the mixture into small balls.
Heat oil and fry 3 minutes in medium flame and 2 minutes in low flame.This mixture has to be fried as soon as they are mixed, else it becomes watery when stored. Drain on paper towels.
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