Dal Roundels Recipe
Dal Roundels has a Exciting taste.The Garam Masala and Tomatoes Ketchup gives the Dal Roundels Diverse taste. must catch it
Ingredients
| Moong Dal | 100 Gram | |
| Soaked overnight | ||
| 100 gms channa dal | ||
| Oil | ||
| 1/2 tsp cummin seed | ||
| Onion | 1 Small, finley chopped | |
| A few finely chopped curry leaves | ||
| Ginger | 1/2 , finely chopped | |
| Green chilli | 1 Teaspoon, finely chopped | |
| Soda bicarbonate | 1/2 Teaspoon | |
| 1 tsp finely chopped coriander leaves- | ||
| Tomato ketchup | 2 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
| Salt | To Taste | |
| Green coconut chutney | ||
Directions
Drain water from dais and grind to a coarse paste.
Heat 2 tsp oil, add cummin seed, onion, curry leaves, ginger and chilli and fry until onion is golden in colour.
Mix well together with dais, soda, coriander leaves, tomato ketchup, garam masala, 2 tsp oil and salt.
Make flat rounds 2 in diameter and 1/4 thick.
Heat 1 tsp of oil at a time in a skillet and shallow fry a few of the dal roundels on a low flame, on both sides being careful not to break them or brown them too much.
Heat 2 tsp oil, add cummin seed, onion, curry leaves, ginger and chilli and fry until onion is golden in colour.
Mix well together with dais, soda, coriander leaves, tomato ketchup, garam masala, 2 tsp oil and salt.
Make flat rounds 2 in diameter and 1/4 thick.
Heat 1 tsp of oil at a time in a skillet and shallow fry a few of the dal roundels on a low flame, on both sides being careful not to break them or brown them too much.
Chef
