INGREDIENTS: Rice flour, Soar curd, Salt, Onions, Carrot, Green chilly paste, Avalu (mustard seeds), Jeera (cumin seeds), Coriander, Curry leaves


PREPARATION:
  • Mix rice flour and soar curd ina n bowl as thick batter 
  • Let this ferment for 7-8 hours or 1 night
  • In another bowl, add chopped onions, coriander, curry leaves, grated carrot, salt, green chilly paste, t spn avalu, jerra, prepared batter and mix finely
  • Place ponganala panam or semi balls shaped pan on flame
  • Add little oil and pour the batter into the semi circles
  • Simmer in low flame, by closing the lid
  • Roast it on both sides
  • Dish out and serve
  • Tastes good with onion red chilly chutney or kobberakaram
  • Good snack item for kids also..
Along with few leafy vegetables like palak can be added when preparing for kids

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