Ingredients
Gram (besan) flour 1 1/2 tea-cup
Fresh Tomato Juice 1 tea-cup
Moong lentil(Dal) Powder 1/2 tea-cup
Masoor lentil (Dal) Powder 1/2 tea-cup
Cum min Seeds(Jeera)1 tbls(level)
Fresh Lime Juice 1 tbls
Red Chilli Powder 1 tbs or
Green Chilli finely cut 1 tbls
Coriander leaves 3 Sticks
Salt as per taste
Preparation
Soak both the Dals ( Moong+ Masoor) for 4-6 hours, Make a thick paste of the soaked Dal in a food processor, Add Gram Flour and other items, mix well to make it a thick batter( paste). Use little water to have required consistency of the paste, so that when you pour it over the pan, it spreads like a thin pancake, Now add finely chopped Coriander leaves & Green Chilli and Jeera , salt etc. Heat up a nonstick flat-pan smeared with 1 tbs of olive oil and pour the semi thick batter Put the flame on minimum under the pan while cooking the dish. From a height of ten inches, so that the mix takes the shape of a chapatti/ flat bread on the heated pan. Stir-fry each till light brown on both sides. Serve hot without any Side dish. Spl Note :- Please do not try this Tomato Kuppi with any of the India Chatnies, it will not taste nice at all.
