INGREDIENTS: Dosa balls (ponganalu), Soar Curd (pullani perugu), Pappulu (legumaes), Green Chilly, Dry/fresh Coconut, Salt, Pudhina / Mint leaves, Coriander



PREPARATION:

  • Take a mixy jar, add pappulu, coconut, green chillies, salt, pudhina and grind well as an fine paste

  • Fry this paste for few minutes till raw smell leaves off

  • Ad pinch of cardamom, cloves and cinnamon powder to the frying pan

  • Mix well, off flame, cool it and keep

  • Now take another bowl, mix well curd and the grinded paste without any lumps

  • Finally add roasted dosa balls into the curd

  • Let them soak for 10 minutes

  • Garnish with coriander and serve..

  • Serves good with red chilly chetney

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