Fresh leaves from your garden, like drumstick leaves, brahmi leaves and amaranth leaves can be added to dal, any sabzis and dosa or chila batter to increase the nutritional and prana values. In this preparation I added drumstick leaves, brahmi leaves and green amaranth leaves to the chila batter.
Ingredients
- 1 ½ cups yellow mung dal soaked for about 4 hours (for 8 chilas)
- Salt to taste
- A pinch of asafoetida
- 1 ½ tsp cumin seeds
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- 2 tbsps of finely cut leaves
- 2 tbsps ghee
Instruction
- Grind all the first six ingredients to a slightly rough consistency with enough water.
- Add the finely cut leaves and mix well.
- Pour a ladleful of batter and spread into round onto a ghee smeared hot thava kept on medium flame.
- When it is cooked, pour some ghee over the top, turn it upside down and cook for some more time to make it crispy.
- Serve with chutney, pickle or tomato ketchup.
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