Ingredients:-
1.One cup bengal gram flour
2.One table spoon fresh ground garlic paste
3.One table spoon fresh ground ginger paste
4. Two green chopped chillies
5.One medium chopped onion
6.Half table spoon turmeric powder
7.One table spoon chilli powder
8.Two table spoon chopped coriender
9.Half cup water
10.One fourth cup oil
Method:-
Make a batter combining all the dry ingredients first and than gradually adding water and finally the oil.
Mix well until no lumps remain. Preheat the crisp plate using the crisp mode for two minutes. Brush a little oil and spread batter evenly on the crisp plate.Use the ladle to spread the batter quickly in a spiral motion, to make four puncakes /chilley measuring 5" in diameter in one batch.
Grill the chilley using the crisp mode for two minutes. Drizzle a little oilon top of each chilley, turn the side over and cook for another one minute and 30 sec.Repeat the above procedure and serve the chilley hot with coriander and mint chutney,butter, pickle,and yoghurt.
1.One cup bengal gram flour
2.One table spoon fresh ground garlic paste
3.One table spoon fresh ground ginger paste
4. Two green chopped chillies
5.One medium chopped onion
6.Half table spoon turmeric powder
7.One table spoon chilli powder
8.Two table spoon chopped coriender
9.Half cup water
10.One fourth cup oil
Method:-
Make a batter combining all the dry ingredients first and than gradually adding water and finally the oil.
Mix well until no lumps remain. Preheat the crisp plate using the crisp mode for two minutes. Brush a little oil and spread batter evenly on the crisp plate.Use the ladle to spread the batter quickly in a spiral motion, to make four puncakes /chilley measuring 5" in diameter in one batch.
Grill the chilley using the crisp mode for two minutes. Drizzle a little oilon top of each chilley, turn the side over and cook for another one minute and 30 sec.Repeat the above procedure and serve the chilley hot with coriander and mint chutney,butter, pickle,and yoghurt.
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