Rajasthani Mini cheela raita

Name: Rajasthani Mini cheela raita
Total time: 900 s
Yield: 2 - 3servings
Cuisine: Indian
Ingredients: 1 cup curd; 1/4 tsp Salt or to taste; 1/4 tsp Black salt; 1/4 tsp Roasted cumin seeds powder; 1/8 tsp Black pepper powder; 1/2 tsp Sugar; For For chilla-; 1/4 tsp gram flour; Less than 1/4 tsp Salt; 1/4 tsp carom seeds; 1/8 tsp Turmeric powder; 1/4 tsp Grated ginger; 1/4 tsp red chilli powder; As required Water; For tempering-; 2 tsp oil; Pinch asafoetida; 1/4 tsp red chilli powder; 1/4 tsp Mustard seeds; 1/4 tsp Cumin seeds; 2-3 curry leaves

Gupta Mithlesh @CookwithGM

Italy

#goldenapron3

#week12 #puzzle curd, raita, black peper

#goldenapron3

#week12 #puzzle curd, raita, black peper

Gupta Mithlesh @CookwithGM

Italy

#goldenapron3

#week12 #puzzle curd, raita, black peper

#goldenapron3

#week12 #puzzle curd, raita, black peper

Saved

Ingredients

15 mins

2 - 3servings

1 cupcurd
1/4 tspSalt or to taste
1/4 tspBlack salt
1/4 tspRoasted cumin seeds powder
1/8 tspBlack pepper powder
1/2 tspSugar
For For chilla-
1/4 tspgram flour
Less than 1/4 tsp Salt
1/4 tspcarom seeds
1/8 tspTurmeric powder
1/4 tspGrated ginger
1/4 tspred chilli powder
As required Water
For tempering-
2 tspoil
Pinchasafoetida
1/4 tspred chilli powder
1/4 tspMustard seeds
1/4 tspCumin seeds
2-3curry leaves

Saved

Steps

15 mins

1

Take gram flour, carom seeds, red chilli powder, turmeric powder, a pinch of asafoetida, salt in a bowl and mix well. Add some water and whisk it until lumps disappear. Add some water to make the loose and smooth batter.
2

Heat non-stick pan. Drop small spoonfuls of batter and spread into small cheelas. Drop some oil around it's corners and some over it.
Cook until it is golden brown from the bottom. Flip it and cook from another side until it is golden brown. Remove it from the pan.
3

Mix the curd then add red chilli powder, sugar, cumin seeds powder, black pepper powder, black salt and salt in another bowl. Add the cheelas to the yogurt and mix well.
4

Heat the oil in a pan or spoon. Add cumin seeds, mustard seeds, asafoetida, curry leaves, and sauté and flame off then add red chilli powder. Pour this tempering over the curd and mix.
5

Transfer the cheela raita into a serving bowl and serve with onion missi roti or chapati.