Recipe by Marina Lasrado
Ingredients:
To grind to a paste:
1 cup peas (frozen or fresh)
1 cup coriander leaves
2 tbsp rice flour
2 green chillies
1 cup yogurt
For the rest of the batter:
1 cup semolina/sooji
1/4 cup water
1/4 cup chopped coriander leaves
1/4 cup grated carrot
2 tbsp chopped cashew nuts
1/2 tsp roasted jeera powder
1/2 tsp pepper powder
1 tsp Eno (just before cooking)
For seasoning:
oil
1 tsp sesame seeds
pinch of hing/ asafoetida
Steps:
- Grind the peas, coriander leaves, rice flour, green chilies and yogurt to a fine paste.
- Add the semolina and water to the ground paste, beat well and keep aside for 15-20 minutes.
- Then, add chopped coriander leaves, carrot, cashew nuts, jeera powder and pepper powder. Mix well.
- Just before cooking, add 1 tsp Eno. Mix well.
- In a large pan, heat oil.
- Add sesame seeds and hing.
- Add the batter and spread it. Cook covered for 5-7 minutes. To know if it is done, the bottom should be brown. Flip and cook on the other side.
- Drizzle oil on the side of the pan for a nice crust.
- Optional: Top with grated cheese.
- Cool and cut before serving.
- ENJOY!
- If the pan is too small, make it in 2 batches.