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.

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