INGREDIENTS: Jonna pindi / millet flour, Jilakara (cumin seeds), Oil, Salt, Water
PREPARATION:
- Take a bowl, add required quantity of flour into it
- Add jilakara / cumin, salt, 7-8 spoons of hot oil, and knea it using plain water as an thick dough
- Take an plastic cover apply oil on it
- Now make small cutlet size pooris using the mixed dough on the oily cover
- Deep fry them in oil, and take out in an paper napkin plate to drain out excess oil
- Serve hot with menthi pappu (fenugreek dal)
- Goes well with any dal
- Jonna vaadappas are ready now
- Tastes good when hot
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