 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I love eating curd since I was a baby and Sindhi papad is a Must have with every meal. I make nearly 10 papads everyday. I like this recipe because it is sooo easy to make, so good, especially in summer months, it has curd which is something I love and it is believed by many South Indians to be good for health as well. 99/100 South Indians have this with every meal everyday:) Ingredients:
2 cups cooked rice |
2 cups curds (yoghurt) |
1 cup milk |
10 curry leaves |
2 red chilies |
1 teaspoon cumin seed |
1 teaspoon black mustard seeds |
1/4 teaspoon asafetida powder (hing) |
2 tablespoons oil |
8 cashews |
1 tablespoon bengal gram dal, also known as chana dal (split) |
salt |
sugar |
coriander leaves (for garnishing) |
Directions:
1. Cook rice and keep aside.
2. Beat curd and milk together.
3. Add salt and sugar and keep aside.
4. Now heat oil in a pan.
5. Add mustard seeds, cumin seeds and chana dal and wait till the dal turns light brown.
6. Now add chilli, hing, cashews and curry leaves and allow these to sizzle.
7. Add to the curd.
8. Add in the cooked rice.
9. Mix well.
10. Garnish with corriander leaves and serve with my favourite, Sindhi papad!
|
|