Ingredients :
Dosa batter2 cups of Muri/Murmura (puffed rice)
4 tbsp Aamchur
4 tbsp Sev (Bengal gram vermicelli)
3 tbsp raw Peanuts (roast or shallow-fry and drain on paper towels)
2 tbsp fresh Coconut (thinly sliced)
1 Green Chili (very finely chopped)
1 Onion (finely chopped)
1 tbsp Coriander Leaves (chopped)
1 Boiled Potato (peeled and chopped)
1 Tomato (finely chopped)
1/2 tsp Mustard Oil
1/2 tsp Oil from your Favorite Pickle
Juice of 1/2 Lemon
How to make
Combine all the ingredients in a large bowl and season the mixture with salt.
Jhal Muri is ready to be served.
Dosa batter2 cups of Muri/Murmura (puffed rice)
4 tbsp Aamchur
4 tbsp Sev (Bengal gram vermicelli)
3 tbsp raw Peanuts (roast or shallow-fry and drain on paper towels)
2 tbsp fresh Coconut (thinly sliced)
1 Green Chili (very finely chopped)
1 Onion (finely chopped)
1 tbsp Coriander Leaves (chopped)
1 Boiled Potato (peeled and chopped)
1 Tomato (finely chopped)
1/2 tsp Mustard Oil
1/2 tsp Oil from your Favorite Pickle
Juice of 1/2 Lemon
How to make
Combine all the ingredients in a large bowl and season the mixture with salt.
Jhal Muri is ready to be served.
