INGREDIENTS: Roasted (or) Raw Groundnuts, Rice flour, Bengal gram (senagabadalu), Green chilly paste, Salt, Coriander, Curry leaves, Spinach, Onions, Carrot, Fresh Green Peas, Cabbage, Thotakura (amaranth leaves), American sweetcorn, Jilakara (cumin seeds), Oil, Plastic cover


PREPARATION:
  • Chop onions, thotakura, palakura, cabbage, coriander, curry leaves and grate carrot
    In a bowl of water, soak 1 spoon of bengal gram for 10-15 minutes
  • Grind 1 cup groundnuts into fine powder in a mixy jar
  • Now take a big bowl, add 3cups of plain flour, cumin seeds, grinded groundnuts powder, green chilly paste, salt, soaked bengal gram, chopped onions, palakura, thotakura, cabbage, curry leaves, coriander, grated carrot, fresh green peas, american sweet corn and mix well like an fine dough using water
  • Now take a plastic cover, apply oil on the cover, place some mixed dough on it and press it thickly (like big cutlets) using your fingers
  • Now keep kadai on stove, pour oil, let it heat
  • Now take rotte slowly using your hand and deep fry it in oil till golden brown and take out into an paper plate napkin
  • Serve it using curd (or) some pickles (or) Onion Coconut chutney

[Addition of thotakura, palakura, cabbage, carrot, peas, corn is not compulsary,
Cover used should be such that it does not take flame, for example outer packs of cigerette covers available in provisional shops, (or) silver colour coated shiny paper plates of normal dosa size can be used to make]

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