Apr 26, 2010
Chickpea flour (besan) -- 4-5 tablespoons
Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Red chilli -- 1 broken
Turmeric powder -- 1/2 teaspoon
Curry leave -- few
Onion -- 2 medium( sliced)
Coconut -- 1/2 cup (grated)
Cumin seeds -- 1/2 teaspoon
Green chilies -- 2-3
Lemon juice -- 1 1/2tablespoon
Sugar -- 1/4 teaspoons
salt to taste
Add 1/2 cup water to the chickpea flour and make a paste with out lumps.
Grind coconut cumin seeds and green chilli to a fine paste and keep aside.
Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.
Add red chilli, curry leaves, turmeric powder.
Stir for a couple of minutes.
Add onions and stir for 2-3 minutes until light brown.
Add the ground coconut paste and cook for 2-3 minutes more.
Now stir in the the chick pea flour paste and cook slowly until the jhunka becomes thick. Add 1/2-3/4 cup of water while cooking.
Now sprinkle lemon juice, sugar and salt on the jhunka. Mix all the ingredients nicely and leave it on low flame for a couple of minutes.
Serve hot with dosa.
Labels: Chutneys and accompaniments