INGREDIENTS: Kandhinuka (Toor Dal rice powder), Water, Salt, Oil, Fresh Coconut, Bengal gram (senagaballu)


PREPARATION:


  • Kandinuka Preparation: Finely clean up raw rice and kandhi pappu (toor dal) and grind them as nuka (like yupma rava), this nuka can be stored in a box for around 1-2 months without any insecticides
  • Soak 1-2 spoons of bengal gram in water
  • Take a bowl, add 1&1/2 glass of water into it, and boil
  • while boiling add 2 spoons of oil, salt, 1glasss of kandhinuka, fresh grated coconut (if interested) and mix well in low flame as dough
  • Switch off stove, take small amount of dough into hand and make them as small cutlets, by applying oil to your hand
  • Place dosa pan on stove, roast the prepared cutlets on both sides using oil
  • Serve hot, using onion chutney
This can be even prepared using biyyapunuka (raw rice semolina), just instead of kandhinuka add 1glass biyyapunuka into 1&1/2 glass of boiling water and mix it without any lumps, in low flame..
if using fried rava then add 3 glasses water..for 1glass rava,
if you are using raw rava then it requires 1&1/2 glass water for 1glass rava..

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