Couscous Patties
Ingredients
10 oz couscous
6 green chillies
1 1 piece of ginger
1 salt, to taste
2 tsp vegetable oil
1 tsp mustard seeds
1/2 cup urad dahl
3 dry red chillies
1 curry leaves (2-3 sprigs)
2 tbsp coconut (optional)
Preparation
Save about 2 tsp of urad dahl and soak the rest of the urad dahl in
water for about an hour. After an hour, grind the urad dahl, green
chillies and ginger to the consistency of pancake batter and keep
aside. In a pan, heat the 2 tsp veg oil and add the mustard seeds, 2
tsp urad dahl (that was saved), the curry leaves and the red chillies
(after cutting them into fine pieces). When the mustard seeds start
spluttering and the urad dahl starts turning golden brown, add 3 1/2
cups of water and the urad dahl batter, mix well and close the pan.
When the water starts boiling, add salt. (The batter already added
will tend to form clusters- Don't worry - Can be fixed later) Add the
couscous and mix thoroughly (use a potato masher and get rid of any
clusters by mashing them well). After the mixture has solidified,
(This should not take more than 5-10 minutes) take the pan out of the
heat and let cool. After the mixture has cooled, take a small portion
of the mixture and make into a patty and set aside. (You can use some
water and/or oil to make the patties if the batter is too sticky) The
amounts mentioned in this recipe should yield about 30 patties. Serve
with sphaghetti sauce or any spicy chutney.
Servings: 30
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