INGREDIENTS:
1 cup Urad daal
250 gr ash guard
4- 6 green chillis
1 cup puffed rice ( mandakki/ pori)
salt to taste
PREPARATION:
- Soak the urad daal for 2-3 hours.Grind the urad daal with chillis and salt to a fine paste.
- Peel the skin and grate the ash guard.Mix this to paste without adding water to it.as ash guard itself will contain sufficient water.
- The mixture will be watery. so add the puffed rice to adjust thickness of the mixture.
- Keep it overnight
- In the morning as shown in photo dry in the hot sunlight.
- After 3-4 days dried store in a container and use deep fried when required.
2 comments:
thanks for the recipe. We used to make this in our childhood, in the summer season. I still remember the taste. The product is not available anywhere in the market. May be I will try to make it.
Is curd added while making it? Or am I confusing the process with that of something else?
Instead of Curd, few add gratted sour mangoes. For the above quantity one small mango will be sufficient.
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