I learnt this recipe from my grandmother who is a wonderful cook. It works well as a late afternoon tiffin.
What you need
Riceflour – 1 cup
Buttermilk – 1/2 cup
Red chillies – 3 to 4
Mustard seeds – 1 tsp
Asafoestida – 1 tsp
Black gram – 1 tsp
Curry leaves – a few
Salt to taste
Oil (refined oil) – 2 tbsp
Tamarind extract (optional) – 1 tsp
Cooking instructions
In a heavy bottom pan, heat 1 tbsp cooking oil and add mustard seeds. Once they start spluttering, add the black gram, curry leaves, asafoetida and dried red chillies.
Fry until the black gram turns light golden brown.
Add the rice flour and fry for two to three minutes. After about a minute the mixture will turn light brown. Now add 1/2 cup buttermilk and salt and mix well. Close the pan with a lid and let cook.
Sprinkle 1/4 cup water and the remaining 1tbsp oil to avoid sticking. At this stage, add the tamarind extract. Close the pan and let simmer till dish is ready. Serve hot with mint chutney.
Kalpana Kannan is a homemaker who loves cooking various dishes and blogging about food.
