Ingredients vegetarian 4 servings

¼ Kg. Masoor ¼ Kg. Moong daal 1 inch Ginger 4 Green chillies Coriander leaves ½ tsp Amchur 1 tsp Coriander powder 1 tsp Garam masala Oil for deep fry a pinch of Hing A sprig of Curry leaves A pinch of Jeera and mustard seeds ½ Coconut 1 tbsp Lemon juice

Directions

1. Wash masoor and moong daal and soak in water overnight. The next morning, drain out the water
   
2. Chop green chilies and ginger in small pieces grind in the mixi along with moong and masoor daal.
   
3. Add 2 tsp oil, salt and red chilli powder to taste and mix them properly.
   
4. If needed, adjust the consistency of the batter (like Pakoda batter) using a little water.
   
5. Heat a non-stick pan and grease it with oil or ghee.
   
6. Take 2-3 tsp of the batter and spread it on the pan like dosa.
   
7. Put oil on the edges of the flatbread on the pan and turn it to the other side.
   
8. Remove when cooked and let it cool down. Continue doing the same for the whole of the batter
   
9. When colder, cut the flatbreads in 1 ½ inch in length and ½ width in strips.
   
10. Grate coconut and add chopped green chillies, coriander leaves,1 tsp of  lemon juice and salt to taste.
    
11. Temper (tadka) hing, black mustar seeks, cumin seeds and curry leaves in 2tbsp oil. Add salt and dry masalas.
    
12. Add the strips which had been cut before and fry them.
    
13. Mix this with half of the coconut mixture and remove it fom the gas.
    
14. Put the malabar strips in a serving plate and garnish with the other half of the coconut mixture and serve hot.

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