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Main Ingredients | Vermicelli |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- ¼ cup green peas, boiled and crushed
- 2 tbsps grated carrot
- ¾ cup roasted vermicelli
- ½ cup semolina
- ¼ cup plain flour (maida)
- ¼ cup whole wheat flour
- ½ cup yogurt
- 2 tbsps freshly chopped coriander leaves
- 1-2 green chillies, chopped
- 2 tsps oil
- 1 tsp mustard seeds
- ¼ tsp asafoetida
- 8-10 curry leaves, chopped
- ½ tsp turmeric powder
- Salt to taste
- Ghee for drizzling
- Coconut chutney to serve
Method
- In a bowl add vermicelli, semolina, maida and whole wheat flour and yogurt. Mix well. Add sufficient water and mix to form a thin batter. Set aside for 15-20 minutes.
Add green peas, carrot, chopped coriander, green chillies. - For the tempering, Heat oil in a small non-stick pan, add mustard seeds and let them splutter. Add asafoetida and curry leaves and sauté well. Switch the heat off.
- Add turmeric powder and mix well. Add the tempering to the vermicelli mixture and mix well.
Add salt and water to adjust the consistency. Mix well. - Heat a non-stick tawa, pour a portion of the prepared batter and spread it slightly. Drizzle a little ghee on the sides and cook on medium heat till the base is 2-3 minutes or till cooked completely.
- Flip and cook the other side for 2-3 minutes. Take it off the heat.
Serve hot with coconut chutney.
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