Preparation:
For ghari:
Mix all ingredients and add water to make thick batter (like dosa)
Heat a nonstick tawa or griddle, put a ladleful of batter in centre.
Spread into a thin round like a dosa.
Cook till browned, flip side with spatula, cook other side.
Remove keep aside, repeat for remaining batter.
For Raita:
Beat milk and curds together till smooth.
Break ghari into small pieces, add to curds.
Add salt, chilli powder, coriander, mix well.
Heat oil in a tiny pan, add seeds, asafoetida, splutter.
Carefully add to Raita and cover immediately.
Allow the spluttering to stop.
Mix well and chill for an hour before serving.
Making time: 25 minutes
Makes: 3-4 servings
Shelflife: Fresh |
