Betel leaves has a very important role in our tradition. Its used to give thamboolam or dakshina. Its also called as paan leaf and chewed along with arecanut and other spices.
Ingredients:
Betel leaf - 12nos.
Chickpea flour dal / Besan - 1 cup,
Salt - 3/4 tsp,
Chilly powder - 1 tsp,
Water
Oil for deep frying.
Method:
1. Maker a thick batter using flour, salt and chilly powder.You will need approx 3/4 to 1 cup water.
2. Heat oil in pan, when medium hot dip each betel leaf in the batter and deep fry till light brown color.
3. Serve hot with tea or coffee as evening snack or along with any indian meal.
Ingredients:
Betel leaf - 12nos.
Chickpea flour dal / Besan - 1 cup,
Salt - 3/4 tsp,
Chilly powder - 1 tsp,
Water
Oil for deep frying.
Method:
1. Maker a thick batter using flour, salt and chilly powder.You will need approx 3/4 to 1 cup water.
2. Heat oil in pan, when medium hot dip each betel leaf in the batter and deep fry till light brown color.
3. Serve hot with tea or coffee as evening snack or along with any indian meal.
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