Please connect to Internet to continue
Preparation Time : 10
Cook Time : 30
Total Time : 40
1 cup basmati rice
1/2 cup tur dal
4 kerala papadam/any papad
1 tsp pickle of your choice
1/4 tsp termeric powder
1 big pinch asafoetida
1 tsp Salt or to taste
1 cup yoghurt
2 garlic cloves
1/4 cup salted boondi
1 cucumber and carrot
1/2 tsp Chat masala
1/4 cup mint chutney and roasted papad to decore
1 tbsp cornflour
1 tbsp Coriander leaves
1 tbsp ghee/clarified butter
1 cup Oil for frying
Cook tur dal in pressure cooker with salt, termeric powder and asafoetida, until cooked
Cook rice as usual
Mix rice and cooked lentil with 1 cup water and let it simmer until thick. Adjust the salt. Add chopped coriander leaves.
Add ghee to cooked mixture.
Take a lemon size ball of the mix on your hand and flatten it in between your palms.
Place a small amount of pickle in the center and close it. Form a ball.
Prepare all the balls similarly.
Heat up oil in a kadhai/pan for deep frying. Make cornflour paste using 3 tbsp water.
Crumble papadam with your fingers.
Dip balls n cornflour paste and Roll them in the papad crumbs well to coat it fully.
Deep fry in hot oil until golden brown.
Prepare garlicy yoghurt sauce/raita by mixing beaten yoghurt, minced garlic, chopped/grated cucumber and carrot, salted boondi and chat masala.
In a broad serving dish serve prepared lentil rice balls on a bed of yoghurt sauce.
Decorate it with mint chutney and roasted papad
Please Login to comment