Amaranth Leaves
Ingredients:
- rice 250 gm
- split bengal gram 100 gm
- split red gram 100 gm
- split black gram 50 gm
- amaranth 1 bunch
- green chillies 2
- red chillies 2
- asafoetida a large pinch
- curry leaves a few
- fat for frying
- salt to taste
Method:
Soak rice(if parboiled 4 hours, if raw 2 hrs). Twenty minutes before grinding clean and soak the grams. Grind together rice and grams coarsely with green chillies, red chillies and asafoetida. Set aside for 3 hours. Add salt, chipped amaranth leaves and curry leaves.
Heat pan and spread a tsp of fat. Pour a laddle of batter and spread to a round of 12.5 cm in diameter. Wehn one side is done, turn over. Add another tsp of fat on top and fry till crisp. Serve hot with curd, honey or milakai podi.