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Rice flour : 1.5 cups

Moong dal: 1/2 cup

Urad dal: 1/2 cup

Ginger, chopped: 1 tbsp

Chillies, chopped: 2

Coriander, chopped: 3-4 tbsp

Garam masala: 2 tsp

Jeera (cumin seeds): 1 tbsp

Asafoetida: 1 tsp

Salt: to taste

Oil: for frying

Mustard seeds: for tempering

Curry leaves: for tempering

Method: Take the rice flour, add salt according to taste, add hot water and make a soft dough. Soak moong dal and urad dal for 4-5 hours, strain and take in a bowl. To the dals add salt, ginger, chillies, coriander, asafoetida, garam masala, jeera and grind coarsely in a mixer.

Make small balls of the rice flour dough, roll them into small puris, stuff with the dal mixture and fold and seal like gujhiya/karanji.

Boil water, add 1 tsp oil and to this boiling water add the gujhiyas and cook on low flame for 10-15mins. Once they are done they will float on the surface.

Take out the gujhiyas from the water and cool them. Cut them into halves.

Heat oil, add mustard seeds, curry leaves, sauté for a minute, add the cut gujhiya pieces and sauté. Sprinkle chopped coriander and serve hot.

Do you have a recipe that is original and innovative? Mail it to us and Chef Pradeep Khosla, Executive Chef, Taj Krishna, will pick the best.

The winner will walk away with a gift from 24 Letter Mantra, the organic shop.

E-mail to: hydmetro@gmail.com on or before February 06, 2008 Wednesday noon.

Your entry should have your address and contact number.

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