An easy-to-make tasty snack

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.

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