Tuesday, January 19, 2010



1. Soak ½ cup chana dal & ½ cup toor dal in water for 2- 3 hours.

2. Grind the dals with 2-3 red chilies, 1 tsp cumin seeds, and salt without adding water.

3. Grind to a coarse paste and not to a thick paste.

4. To the ground paste add ½ big onion finely chopped and mix with the paste. Make lemon size balls with your hands.

5. Arrange the balls on idly moulds and steam cook for 9- 10 minutes until the ball gets cooked.

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