MUTTA /EGG PATHIRI - A MALABAR CUISINE
INGREDIENTS
EGGS-4
MAIDA / ALL PURPOSE FLOUR- 1 CUP
ATTA/ WHEAT FLOUR- 1 CUP
YOGURT/ CURD- 1 TABLESPOON
MILK- 3 TABLESPOONS
SUGAR- 1 TABLESPOONS
CARDAMOM - 1/4 TABLESPOON
GHEE- 3 TABLESPOONS
SALT
PREPARATION
MIX BOTH FLOURS WITH YOGURT AND SALT
KNEAD WELL TO FORM A SMOOTH DOUGH BY ADDING SOME GHEE
MAKE LEMON SIZED BALLS FROM DOUGH
PRESS INTO CHAPPATI
IN A BOWL MIX EGGS, SUGAR, MILK AND CARDAMOM POWDER
HEAT A PAN
FRY EACH CHAPPATI
DIP EACH CHAPPATI IN EGGS-MILK MIXTURE
AND FRY BOTH SIDES
SMEAR GHEE
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