Ingredients :
200 gm – Surti Papdi Dana
200 gm – Tuver Dana
Take a Pressure Cooker
1/4 Cup – Peanut Oil
1/2 tsp – Ajwain ( Carom seeds )
1/4 tsp – Asafoetida
2 no – Dry whole Red Chillies
add Wash Dana of above n mix very well
1 tsp – Salt
1/4 tsp – Turmeric Powder
Saute very well
add
1+1/2 Cup – Water
Give 1 Vessel in Pressure Cooker
Muthiya :
Take one big bowl n add
3/4 Cup Gram Flour or besan
3/4 Cup – Wheat Atta
1/2 tbsp – Oil
Pinch – Asafoetida ( Hing )
1/4 tsp – Ajwain ( Carom Seeds )
Salt to taste
1+1/2 tbsp – Sugar
1/2 tbsp – Ginger – Chilli Paste
1 Cup – Fenugreek Leaves Chopped
2 tbsp – Corainder Leaves Chopped
2 tbsp – Green Garlic Chopped
Pinch – Baking Soda
Few Drops – Lemon Juice
add little water to make a dough knead woth little oil
and make a small balls
Take a Steamer and grease the tray with oil
steam for 12-13 min
Take a Pan
1/2 tbsp – Oil
1/4 tsp – Asafoetida ( Hing )
1 tbsp – Garlic Crushed
Saute till light golden
2 tbsp – Ginger achilli Paste
4-5 tbsp – Spinach Puree
Saute very Well
add above dana boiled from pressure cooker
mix very well
1/2 tbsp – Corainder Cumin Powder
1 tbsp – Sugar
Salt to taste
3 tbsp – Deciccated Coconut
boil and cook for sometime
2 tbsp – Seasame
add above Muthiya Steamed
keep the lid above the pan cook for some time
lastly add
1/4 Cup – Corainder leaves chopped
1/4 Cup – Fresh Green Garlic Chopped
mix very well
Serve and Garnish with Green Garlic Chopped
Ginger – Chilli Paste :
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