toori daal- 3/4 pav
gur half Kg
maida- 1 3/4 pav + lil more
boil toor daal and chana daal together (not in cooker), till both are cooked properly, (seperately use the daal boiled water for ubbati saar/ rasam), strain the daal water completely and keep daal aside.
in a pan melt gur without water, once it is consistent add the dry daal and stir til the mixture gets dry, may add lil rava if it is liquidy.. simultaneously whike stirring smash the daal in case u are going to grind in a mixer. Make sure the mixture is completely dry.
grind the mixture-channa daal, toor daal and gur to a fine paste.
for outer dough-kneed maida like chapati dough with water and later keep kneeding with oil- it requires pllenty of oil while kneeding. and keep aside for 2-3 hours.
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