Ghari raita
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Gram flour |
| ½ | teaspoon | Red chilli powder |
| Salt to taste | ||
| 2 | Pinches soda-bicarb | |
| 1 | teaspoon | Oil |
| 2 | cups | Fresh curds |
| 1 | cup | Milk |
| ½ | teaspoon | Cumin & mustard seeds |
| 2 | Pinches asafoetida; (2 to 3) | |
| 1 | teaspoon | Oil |
| ½ | tablespoon | Coriander chopped fine |
| ½ | teaspoon | Red chilli powder |
| Salt to taste | ||
Directions
FOR GHARI
FOR RAITA
For ghari:
Mix all ingredients and add water to make thick batter (like dosa) Heat a nonstick tawa or griddle, put a ladleful of batter in centre.
Spread into a thin round like a dosa.
Cook till browned, flip side with spatula, cook other side.
Remove keep aside, repeat for remaining batter.
For Raita:
Beat milk and curds together till smooth.
Break ghari into small pieces, add to curds.
Add salt, chilli powder, coriander, mix well.
Heat oil in a tiny pan, add seeds, asafoetida, splutter.
Carefully add to Raita and cover immediately.
Allow the spluttering to stop.
Mix well and chill for an hour before serving.
Making time: 25 minutes
Makes: 3-4 servings
Shelflife: Fresh
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