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Amaranth Leaves



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.
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