Ingredients
•Moong dal papad 10
•Olive oil 2 tablespoons
•Mustard seeds 1 teaspoon
•Asafoetida a pinch
•Dried red chillies,broken 4-5
•Salt to taste
•Red chilli powder 1 teaspoon
•Coriander powder 2 tablespoons
•Turmeric powder 1/2 teaspoon
•Mangodi (sun-dried split skinless green gram dumplings),fried 1/2 cup
•Refined flour (maida) 2 teaspoons
•Buttermilk 2 cups
•Spinach puree 1/4 cup
Method
Tear the papads into medium sized pieces. Heat oil in a non stick pan, add mustard seeds, asafoetida and red chillies and sauté till fragrant.
Add papad pieces and 1 cup water and cook for a minute.
Add salt, red chilli powder, coriander power, turmeric powder and mix well. Add mangodi and mix.
Put refined flour and buttermilk in a bowl and whisk well. Add spinach puree and mix well. Pour the buttermilk and spinach mixture into the pan and simmer till the papads are cooked. Serve hot.
