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DRY FRUIT MODAK
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1.5 cup - rice
1/2 cup - urad dal
1.5 cup - curd
1/2 tsp - dry green chilli powder
1 tsp - Eno (fruit salt)
2 tbsp - oil
Salt to taste
1.5 tbsp - oil
1/2 tsp - mustard seeds
1 tsp - red chilli powder
1/2 tsp - turmeric powder
Salt to taste
How to Make Masala Khaman
Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain should be completely dry.
Grind to a coarse flour in dry grinder or at the flour mill.
This flour should be like very fine sooji in texture.
The flour can be made in advance.
Make buttermilk of the curd by adding required water.
Add buttermilk to the mixture, and mix well.
Keep aside for 4-5 hours.
Add green chilli powder and salt.
Dissolve fruit salt in the oil. Add to batter.
Pour immediately in a 6 inch diameter greased plate.
Steam over water either in a cooker or steamer.
Pierce knife, and check, should come out clean if done; take approx 12-15 minutes.
Cut into squares or diamonds.
Heat oil in a deep pan.
Add mustard seeds and allow to splutter.
Add red chilli powder and turmeric and salt.
Put the khaman pieces in it.
Toss it well so the masala comes on the khaman.
Keep it on gas on slow flame for 5 minutes, stirring occasionally.
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