Today, its altogether a different try - Authentic Paruppu Usuli :) I loved it and even got certified from my colleagues that it was nice :)
Ingredients:
Servings - 2
Toor Dhal - 1/2 cup
Channa Dhal - 1/2 cup
Red Chilli - 2 nos
Asafoetida - 1 tsp
Salt to taste
Cabbage - 1/4 cup [Finely chopped]
Onion - 1 nos [Finely chopped]
Jeera - 1 tsp
Oil - 6 tsp
This is what you need to do:
Soak Toor dhal and channa dhal in water for 30 mins. Grind dhal, red chilli, asafoetida, salt and jeera into a dough [Caution: Please do not add water!]
Heat Oil in a pan. Fry Onion until it turns golden brown. Fry Cabbage until it is cooked. Add the dhal dough directly and keep breaking the clumps consistently.
Fry and keep breaking the clumps of dhal until it becomes powdery and crisp. It will take atleast 15mins for ground dhal to become powdery.
And here you go, Authentic Cabbage Paruppu usuli is ready :)
Variants: Parupu usuli can be made with Cabbage, Carrot, beans and beetroot.
Ingredients:
Servings - 2
Toor Dhal - 1/2 cup
Channa Dhal - 1/2 cup
Red Chilli - 2 nos
Asafoetida - 1 tsp
Salt to taste
Cabbage - 1/4 cup [Finely chopped]
Onion - 1 nos [Finely chopped]
Jeera - 1 tsp
Oil - 6 tsp
This is what you need to do:
Soak Toor dhal and channa dhal in water for 30 mins. Grind dhal, red chilli, asafoetida, salt and jeera into a dough [Caution: Please do not add water!]
Heat Oil in a pan. Fry Onion until it turns golden brown. Fry Cabbage until it is cooked. Add the dhal dough directly and keep breaking the clumps consistently.
Fry and keep breaking the clumps of dhal until it becomes powdery and crisp. It will take atleast 15mins for ground dhal to become powdery.
And here you go, Authentic Cabbage Paruppu usuli is ready :)
Variants: Parupu usuli can be made with Cabbage, Carrot, beans and beetroot.
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