1 1/2 cups (150 g) 5 oz Semolina (suji), sieved
1 cup (200 g) 7 oz Yoghurt (dahi)
1/2 cup (l25 ml) 4 fl oz Water
2 Onions, small, chopped
2 Green chillies, finely chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste
a pinch Asafoetida (hing)
Vegetable oil for frying
1 cup (200 g) 7 oz Yoghurt (dahi)
1/2 cup (l25 ml) 4 fl oz Water
2 Onions, small, chopped
2 Green chillies, finely chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste
a pinch Asafoetida (hing)
Vegetable oil for frying
method
1. Mix semolina, yoghurt, and water together. Keep aside for 20-30 minutes.
2. Add onions, green chillies, green coriander, salt, asafoetida, and a little oil. Mix well.
3. Heat the oil in a wok (kadhai); add spoonfuls of the batter, a few at a time, and deep-fry until crisp and brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Repeat till all the batter is used up. Serve hot.
2. Add onions, green chillies, green coriander, salt, asafoetida, and a little oil. Mix well.
3. Heat the oil in a wok (kadhai); add spoonfuls of the batter, a few at a time, and deep-fry until crisp and brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Repeat till all the batter is used up. Serve hot.
serving amount
serves: 4
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