12-18 Months
- Preparation Time :Â 10 Min
- Cooking Time :Â 10 Min
- Total Time :Â 20 Min
Ingredients
- Sooji/ Rawa : ½ Cup
- Curd : ¼ Cup
- Onion :Â 1 Tb Spoon
- Tomato :Â 1 Tb Spoon
- Coriander :Â 1 Tb Spoon
- Asafoetida/ Hing : ½ Pinch
- Salt : ½ Cup
- Ghee :Â 1-2 T Spoon
Method
- Take a mixing bowl. Add sooji, curd and water. Keep aside for 5 minutes.
- Chop onion, tomato and coriander finely.
- After the batter has rested for 5 minutes, add the chopped vegetables to the sooji batter.
- Add asafoetida/ hing and salt to the batter.
- Check consistency of the batter. It should not be too flowing or too thick. If it is too thick you can add more water slowly.
- Turn on the stove and put a non-stick pan/ tawa.
- Put 1 tea spoon ghee. When the pan/tawa is hot bring the flame to medium.
- Add a ladle of the batter on to the pan and spread it. Don’t spread too much. It should be little thick like uttapam is.
- Let one side cook completely. It usually takes around 2 min. The uncooked side that faces you will become dry once the other side is cooked.
- Once the uncooked side seems dry try flipping slowly. Cook the other side around 1 min.
[td_block_7 modules_category="image" modules_on_row="eyJhbGwiOiI1MCUiLCJsYW5kc2NhcGUiOiIxMDAlIn0=" modules_category1="image" show_cat2="none" show_com2="none" show_author2="none" columns="50%" columns_gap="eyJsYW5kc2NhcGUiOiI0MCIsInBvcnRyYWl0IjoiMjgifQ==" image_width2="eyJwb3J0cmFpdCI6IjM1In0=" modules_space1="eyJwaG9uZSI6IjIxIiwiYWxsIjoiMjEifQ==" limit="6" show_excerpt1="" show_excerpt2="none" hide_audio="yes" category_id="_current_cat" custom_title="RELATED ARTICLES" header_color="var(--accent-color)" m6f_title_font_size="eyJwaG9uZSI6IjE4In0=" m6f_title_font_line_height="eyJwaG9uZSI6IjEuMyJ9" tdc_css="eyJwaG9uZSI6eyJkaXNwbGF5IjoiIn0sInBob25lX21heF93aWR0aCI6NzY3fQ==" m6_tl="100"]