Author Notes
FROM MY HOME SPICEAL OF SOUTH INDIA —baiju
Ingredients
-
100 cups
URD LENTEL
-
2 gallons
VEG OIL
-
1 packet
DE BONE CRAB
-
1 pinch
CURRY LEAVES
-
2 pieces
GINER
-
1 piece
CARROT
-
1 pinch
CUMIN
-
1 piece
MACRAL
-
1 teaspoon
CHILLI POWDER
-
2 tablespoons
GINGER GARLIC PASTE
-
2 tablespoons
SALT
Directions
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TAKE WASH LENTEL ,SOAK 12 HOURS IN THE WATER DRAIN WELL AND MIX THE GRAINDER MAKE GOOD PASTE
-
SECOUND INGREDINTS CHOP CURRY LEAVES ,CARROT, GINGER, CUMIN,AND CRAB ADD THE MIXTURE IN THE LENTEL PASTE MIX WELL ADD SALT TO TASTE
KEEP ASIDE ONE HOUR
HEAT OIL IN PAN WHEN OIL IS HOT ADD THE MIXTURE MAKE ROUND SHAPE FRY WELL WHEN GOLEN BROWEN TAKE FROM THE OIL
WASH MAC CRAL CUT SMALL PICES MARINATE WITH SALT GINGER GARLIC PASTEAND CHILII POWDER
FRY THE FRY MAKE CRISPY KEEP SIDE
HEATE OIL IN PAN ADD GINGER GARLIC PASTE, CHILII POWDERSAUTE ADD VENIGER BOIL ADD THE FRYED FISH SALYT TO TASTE
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