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