Roast 150 g vermicelli and 150 g semolina in 30 g ghee until lightly golden.
Heat 10 g ghee and temper 5 g mustard seeds, 10 g chana dal, 10 g urad dal, 1 g asafoetida, 5 g curry leaves, and 10 g chili.
Add 10 g grated ginger and 10 g chopped cilantro to the tempered spices.
Sesli anlatım, porsiyon ayarı ve daha fazlası
