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| Appadala Pindi |
Ingredients
Yellow moongh dal - 3 tbsp
Urad dal without skin - 1 tbsp
Red chilly powder - 3/4 tsp
Salt to taste
Hing - 1/4 tsp
Water - 2 tsp ( optional)
Peanut oil - 2 tbsp
( add more or less accordingly )
Method
Dry roast both the dals till just hot, do not fry till colour changes. Usually the dals are kept in sun and removed, dry roasting is optional.
Dry grind to a very smooth fine powder, transfer to a bowl.
Add salt , hing and water mix , slowly add oil and form to a tight dough. Divide it into equal size balls.
Add some ghee to hot rice mix a ball and enjoy!
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| Papad Dough Balls |
a) You can store this for a week in refrigerator , but i make them fresh each time i need.
b) Usually seema mirapakaya / hot spicy red chilies are used for this recipe.
c) Traditionally only oil is used for binding the dough.
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