KHATTA
Kale chany(black gram) 500gms soaked for 6-8 hrs
1 walnut
Rice flour 2 tbsp
Haldi 1tsp
Pinch of heeng( asafoetida)
Amchoor(dry mango powder) 2tbsp
Red chilly whole 4 roasted
Mustard oil one ladle
Salt to taste
Method
Boil chana and keep aside. Apply little mustard oil on walnut and place it on fire till whole burnt. Now grind it with little oil and roasted chillies to a fine paste no stony roughness left, now add amchoor and rice flour following salt to it and make make a flowing batter with the help of water. Now heat oil in a heavy bottom pan , when it reaches to the smoking point lower the heat add heeng then add haldi and chana saute for 1 minute…then add the batter and boil it keep steering in between adjust the salt when reaches desired consistency .remove from fire and enjoy with rice.
Kale chany(black gram) 500gms soaked for 6-8 hrs
1 walnut
Rice flour 2 tbsp
Haldi 1tsp
Pinch of heeng( asafoetida)
Amchoor(dry mango powder) 2tbsp
Red chilly whole 4 roasted
Mustard oil one ladle
Salt to taste
Method
Boil chana and keep aside. Apply little mustard oil on walnut and place it on fire till whole burnt. Now grind it with little oil and roasted chillies to a fine paste no stony roughness left, now add amchoor and rice flour following salt to it and make make a flowing batter with the help of water. Now heat oil in a heavy bottom pan , when it reaches to the smoking point lower the heat add heeng then add haldi and chana saute for 1 minute…then add the batter and boil it keep steering in between adjust the salt when reaches desired consistency .remove from fire and enjoy with rice.
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