4 Type Masoor Dal Nashta

By Ranveer Brar · 180 min

Ingredients

Instructions

1. For the paste, put the soaked whole masoor dal, garlic, green chillies, ginger, semolina, salt, curd and water in a bowl and mix well.
2. Blend the mixture in a mixer grinder to a smooth paste.
3. Set the paste aside.
4. For the tikki, mix the boiled diced potatoes, soaked whole masoor dal, coriander leaves, degi red chilli powder, cumin powder, coriander powder, curry leaves, salt, green chillies, onion and 1 tbsp oil in a bowl.
5. Divide into small lemon-sized balls and flatten them into tikki shapes.
6. Shallow fry the tikkis in hot oil in a pan until golden.
7. For the tadka, heat 1½ tbsp oil, add ½ tsp each mustard and cumin seeds and let them splutter.
8. Add the curry leaves and dried red chillies and toss for a minute, then set aside.
9. For the dhokla, mix the tadka, batter, ½ tsp lemon juice, 1 tsp baking soda and 1 tsp oil in a bowl.
10. Grease a plate or tray, pour in the batter, and top with the fresh coriander leaves.
11. Steam the dhokla on medium heat for 15-20 minutes until cooked.
12. Let it rest, then unmould and cut into the desired shape.
13. For the appe, mix the batter with ½ tsp each baking soda and oil.
14. Melt butter in appe pan cavities, add a spoonful of batter to each and cook until done, then serve with green chutney.

Summarized from Ranveer Brar's video. Watch it for the details.

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