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Urad Dal Puris
( Black gram recipes Specials - Dosa, Puri, Bhakri ) PREVIOUS
Method
- Clean, wash and soak the urad dal for about 4-6 hours.
- Remove the water and coarsely grind.
- Roast seeds, pepper corns, fennel seeds, and red dry chilies for couple of minutes on a low flame.
- Grind this to powder. Cool.
- Make stiff dough by mixing flour, 2 tbsp of hot oil, salt to taste and enough water.
- Knead the dough well and cover with a cloth and keep aside for about 30 minutes.
- In a kadhai add 2-3 tbsp of oil and fry the dal paste until golden in color on a low flame, stirring continuously.
- Remove from fire and cool completely and now add the masala powder and salt to taste.
- Divide the kept aside dough into 15 equal portions.
- Roll each portion into 3 diameter puree.
- Put a heaped tbsp of the urad dal mixture into the centre of the puree.
- Gather the outer edges of the puree and lightly roll out into small purees.
- Fry the purees in hot oil till golden.
- Serve with aloo pethe ka sabzi, pickle and onion kachumber.
Ingredients:
250 gms - urad dal
250 gms - flour (maida)
2 tbsp - hot oil
2 to 3 tbsp - oil for frying the dal paste
enough water
salt to taste
250 gms - urad dal
250 gms - flour (maida)
2 tbsp - hot oil
2 to 3 tbsp - oil for frying the dal paste
enough water
salt to taste
For Dry Roasting:
2 - cardamoms (seeds)
1 ½ tsp - coriander seeds
1 ½ tsp - cumin seeds
8 to 10 - pepper corns
1 ½ tsp - fennel seeds
6 to 8 red dry chilies
1 small stick - cinnamon
3 to 4 - cloves
RECIPES BY ANITA RAHEJA
