INGREDIENTS: Oil, Avalu (mustard seeds), Jilakara (cumi seeds), Urad dal (vundhiballu), Bengal gram (senagaballu), Curry leaves, Green chilly paste, Salt, Onions, Coriander, Soar Curd, Plain Rice flour (biyyapindi), Red chillies

PREPARATION:
  • Place kadai on flame, heat 7-8 spoons of oil in it
  • Add avalu, jilakara, urad dal, bengal gram, curry leaves, red chilly and fry
  • Add green chilly paste, cut onions, coriander and shallow fry
  • Ina bowl add 1 cup of plain rice flour and 6-7 cups of soar curd and mix well into fine batter without any lumps
  • Add this into the kadai in low flame and keep on stirring continuously till thickens
  • Garnish with coriander
  • Serve hot with legumes (pappulu) powder
  • Tastes good even as in fluid consistency

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