- Idly Rice - 1 Cup
- Toor Dal - 3/4 cup
- Channa Dal - 1/4 Cup
- Vazhaipoo / Banana Florets - 1 Cup
- Onion - 1 medium size
- Ginger - 1 small piece
- Garlic - 2 nos
- Fennel Seeds - 1 tsp
- Cumin seeds - 1 tsp
- Red Chilli - 4 nos
- Turmeric powder - 1 tsp
- Curry leaves few
- Coriander Leaves few
- Cooking Oil - 2 tbsp
- Salt as per taste
Cooking Method:
Soak the Rice, Tooe Dal and Channa Dal for about 3 to 4 hours.
Finely chop the florets like this as shown below. Please refer my Vazhaipoo Poriyal recipe for "How to clean Vazhaipoo with step by step pictures"
Add soaked Rice, both the dals, ginger, Garlic, Fennel, Red Chilli, curry leaves in a mixie and grind it to a fine batter.
Add the sauted florets, coriander leaves, salt and turmeric in the grounded batter. stir well.
In a Dosa Pan add the batter and spread slowly and cook in medium flame. After few seconds flip it to the other side and cook for another few seconds.
Now it is ready to serve hot with coconut chutney or simply you can have it. Yummy !
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