Thursday, 16 July 2009

Sakelo lot and mung dal dosa

Recipe for Sekelo lot

Sakelo lot: 1 cup
Green split mung dal / green split gram: 1 cup
Onion: 1 small
Cucumber: 3 inch long piece
Tomato: 1 medium
Radish: 4 small
Green chili: 4
Ginger paste: 2 table spoon
Salt to taste
Turmeric powder: 1 tea spoon
Garam masala: 1 tea spoon
Lime juice: 1 table spoon

Soak sekelo lot for 4 hours.
Soak mung dal for 4-5 hours.
Crush mung dal to liquid with as little water as possible.
Wash tomato, cucumber, radish and grate it. Peel and grate onions. Mix it to seleko lot and mung dal paste.
Add green chili chopped, ginger paste, salt to taste, turmeric, garam masala, lime juice. Let the consistency of the batter thick as possible. All the grated vegetable tend to lose water.

Heat tava and let it get very hot. Now pour big heaped spoon full batter in the center and spread it out to round dosa liked shape.
Mix oil and ghee in a bowl and add one tea spoon of oil around the edges and in the center of dosa.

Let it cook on medium flame and once the edges becomes dark flip it over. Cook on the side for another 1-2 minutes on medium flame and remove it once cooked.

Serve with any coriander chutney of your choice. I recommend coriander, mint and tomato chutney.

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