Ingredients:
RAAGI POWDER – 3 SPOONS
WATER – 1 GLASS
SPINACH – 50 gms
GREEN CHILLI – 2
GROUND NUTS – 2 SPOONS
REG GRAM – 2 SPOONS
DHANIYA – 1 SPOON
JEERA – 1 SPOON
GHEE – 4 SPOONS
SALT – 4 SPOONS
SOAKED FOXTAIL (KORRALU) – 1/2 CUP
For Raita preparation
CURD – 1 cup
JEERA POWDER – 1 SPOON
SALT – 1 SPOON
ONION – 1 SMALL (chopped)
CORRIANDER LEAVES
Vasantha's Kitchen 