Ingredients
- Ragi Vermicelli
- Chana Dal
- Split Green Gram
- Mustard Seeds
- Salt
- Sunflower Oil
- Milk
- Curd
- Onion
- Carrot
- Curry Leaves
- Green Chilli
- Ginger
Prerequisite
- Grate the carrot
- Cut onion and green chilli into small pieces
- Chop the ginger
Recipe
Soaking Ragi Vermicelli
Take 250g of ragi vermicelli and soak them in water for 2 minutes.
Steaming
In an Idly steamer, steam the soaked ragi vermicelli for 5 minutes.
Sauteing
In a tawa, add 5 spoons of sunflower oil and heat it.
Add 1/2 spoonful of mustard seeds and let them crackle.
Add 2 spoons of each split green gram and chana dal. Fry them.
Add 1 spoonful of chopped ginger, 1/2 cup of onion, 4 green chilli, and a small number of curry leaves. Saute them in oil for 5 minutes.
Add 1/2 cup of grated carrot and saute them in oil for 2 minutes. Add 1/2 cup of milk and let it boil.
Add the steamed vermicelli, 1 cup of curd, and 1 spoon of salt. Mix them well. At last, add some coriander leaves