Description:
South Indian Taste Tikki
Preparation:
1) Mix Idli-Rava Flour, Ladu Besan, Curd, Salt and water well;
keep aside for at least 2hrs.
2) Half boil the potatoes and make thick round slices.
3) Finely chop Curry Leaves, Green Chilies and Cilantro.
Cooking:
1) Heat oil in a wok.
2) Add Mustard Seeds, Udad dal; when it Splutters and dal changes in colour,add chopped Curry
Leaves and Asafoetida.
3) Pour this tadka on Idli-Rava batter and mix well.
4) Add chopped Green Chillies, Cilantro and mix well.
5) Heat Oil for deep frying.Add 1/2tblsp. hot Oil in batter and mix well.
6) Apply generous amount of batter with spoon on Potato Slice and place in hot oil(upside batter) carefully.
7) Fry, till golden brown in colour on low-medium flame.
8) No Need to upside down frying.
9) Do the same with all slices.
P.S.Batter should be thick like jam.
Serve For: 4 Persons
Total cooking time: 60 mins.
Garnishing:
Serve hot with topping of Deep Coconut Chutney and Deep
Tomato Chutney
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Water | 70 ml |
|
| Chickpeas Flour Coarse ( Ladu Besan ) | 5 Tablespoon | |
| Curry Leaves | 5 Leaves |
|
| Oil | 2 Tablespoon |
|
| Split Matpe Beans ( Udad Dal ) | 2 Teaspoon | |
| Asafoetida ( Hing ) | 2 Pinch | |
| Potatoes | 17.64 Oz | |
| Potatoes | 17.64 Oz | |
| Green Chilies | 10 Piece | |
| Mustard Seeds | 1 Teaspoon | |
| Yogurt ( Dahi ) | 1 Cup |
|
| Idli Rava Flour | 1 Cup | |
| Chopped Cilantro | 0.25 Cup |
|
| Salt | As Required to Taste |
|
| Oil for deep frying | As Per Required |
|
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