For how many people : 3
1 cup gram flour, 1/4 tsp asafoetida, 1/2 tsp carom seeds, salt to taste, red chili powder, 1 tbsp oil, 2 cups water
1 tsp oil, 1 pinch asafoetida, 1 whole red chili, 1/4 cup roasted raw mango puree, 2 tbsp gram flour, 1/2 tsp turmeric powder, salt, and red chili powder to taste, 1 tsp black mustard, 7-8 Curry leaves, 1/2 tsp cumin, 4 cups water, 2 tbsp jaggery, black salt to taste
Chilli Tadka, Curry Leaves
Make a solution by mixing all the ingredients of the flowers except oil. Pour the batter into the pan and fry while stirring continuously. When the batter leaves the pan, spread half an inch thick layer on a smooth plate and let it set. When set, cut them out of flower-shaped molds and fry them in hot oil.
With the help of a mixer, prepare a solution of gram flour, mango puree, salt, turmeric, chili powder, and water. Heat oil in a pan and add curry leaves, asafoetida, black mustard, and cumin seeds to it. When the batter starts to thicken, add ground jaggery and black salt and cook for 2-3 minutes. Add gram flour flowers to this juice and garnish with tempering and curry leaves and serve with rice or roti.