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Ingredients:
Urad (Kalai-er) Dal - 1 cup
Sooji (Semolina) - 1/4 cup
Mustard (Shorshe) seeds - 1 tsp
Curry leaves (Kariapatha) - 4-5, chopped
Ginger - 1/2 inch,
cut into juliennes
Green chillies - 2 whole, finely chopped
Salt - to taste
Oil - 4 tbsp
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Cooking Procedure:
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Wash the dal and immerse in a bowl of water for 4 hours.
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Grind the dal together with the water in a mixer to a smooth paste.
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Take one cup of the paste, and add the ginger and chillies. Mix well with a spoon and keep aside.
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Just before you are ready to fry, add the sooji and salt, mix well. (Do this just before you fry, don't keep for long after adding the sooji!)
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In a kadhai, heat 2 tbsp oil to smoking. Add the mustard seeds and fry till the seeds sputter, add in the curry leaves.
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Using a ladle, take the paste from step 4, and gently pour into the oil, smooth the top to obtain a circular shape. Add 1 tbsp oil unformly to the sides and allow to seep through to the bottom.
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Cover the kadhai, lower the heat to simmer and cook for approx 5 minutes. Remove the lid, using a spatula carefully lift an edge and examine the bottom. It should be golden brown. Turn the pizza over. Add 1 tbsp oil to the sides and cover and cook as before.
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When both sides have been browned, remove from the fire and serve.
Serving Suggestions:
Serve hot with chutney....Good for breakfast or snacks.
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