Ingredient:
4 Khakras (small, thick)
1 Papad
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
1 tsp red Chili powder
1/4 tsp Turmeric powder
1 tbsp Coriander Leaves (finely chopped)
4-5 Curry leaves
1-1/2 cup Water
1/4 tsp Lemon juice
2 tsp Oil
Salt as per taste
Method:
Split the khakras and papads into 1 inch pieces approximately.
Put oil in a pan, add cumin seeds, mustard seeds, curry leaves, and allow them to splutter.
Add turmeric powder, chili powder, salt and water.
Allow the water to boil. When the water starts boiling, add the papad pieces and the khakras.
Cook on slow heat, till the papads and khakras become soft.
Cook it for some time till the water is soaked. Keep a little gravy to taste better. It should be soggy to eat.
Add lemon juice and fresh coriander leaves.
Serve hot.
4 Khakras (small, thick)
1 Papad
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
1 tsp red Chili powder
1/4 tsp Turmeric powder
1 tbsp Coriander Leaves (finely chopped)
4-5 Curry leaves
1-1/2 cup Water
1/4 tsp Lemon juice
2 tsp Oil
Salt as per taste
Method:
Split the khakras and papads into 1 inch pieces approximately.
Put oil in a pan, add cumin seeds, mustard seeds, curry leaves, and allow them to splutter.
Add turmeric powder, chili powder, salt and water.
Allow the water to boil. When the water starts boiling, add the papad pieces and the khakras.
Cook on slow heat, till the papads and khakras become soft.
Cook it for some time till the water is soaked. Keep a little gravy to taste better. It should be soggy to eat.
Add lemon juice and fresh coriander leaves.
Serve hot.
