Ghari raita

Yield: 1 servings

Measure 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

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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