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Cheese garlic locho

 

Wash thoroughly and soak 3/4 Chana daal, 1 tbsp udad daal for 5-6 hours. Add about 1/2 cup Poha and let it soak for another 10-15 mins. Drain the water, wash once more and drain the water again. Now blend it smooth (I used pulse mode) without any extra water and 2 tbsp of yoghurt (I mixed the two kinds - sour and plain). Cover and ferment in Instant pot yoghurt mode for 11 hours. Next day, add salt, turmeric, big pinch of hing, ginger green chilli paste, and a couple tablespoons of peanut oil. Mix everything by hand for a few minutes. Add water to make dosa batter consistency. Heat water in a steamer, and grease 2-3 plates. Now add 1/2 packages eno to the batter, a tsp of water and mix in one direction. Add the batter to the plates and steam for 10 mins or so 

For locho masala; mix 1/4 tsp each of black salt, chat masala, red chilli powder, roasted cumin powder, black pepper powder. 

Melt a tbsp of salted butter, add one clove of garlic, grated and some locho masala. Spread this butter on one of the Thalis and let it steam for another 5 minutes. 

Serve warm with cilantro, Sev, grated cheese and pomegranate seeds. 


https://m.youtube.com/watch?v=mAE7mstDda0&t=324s&pp=ygUQVmlyYWogbmFpbCBsb2Nobw%3D%3D

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