Couscous Patties

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Couscous Patties

 

 

10 ozs. couscous

6 green chillies

1 1 " piece of ginger

salt to taste

2 tsps. vegetable oil

1 tsp. mustard seeds

1/2 cup urad dahl

3 dry red chillies

vurry leaves, 2 to 3 sprigs

2 tbsps. coconut, optional

 

 

Save about 2 tsp of urad dahl and soak the rest of the urad dahl in

water

for about an hour. After an hour, grind the urad dahl, green chillies

and

ginger to the consistency of pancake batter and keep aside.

 

In a pan, heat the 2 tsps. veg oil and add the mustard seeds, 2 tsp urad

dahl

(that was saved), the curry leaves and the red chillies (after cutting

them

into fine pieces). When the mustard seeds start spluttering and the

urad

dahl starts turning golden brown, add 3 1/2 cups of water and the urad

dahl

batter, mix well and close the pan. When the water starts boiling,

add

salt. (The batter already added will tend to form clusters- Don't worry

-

Can be fixed later) Add the couscous and mix thoroughly (use a potato

masher and get rid of any clusters by mashing them well). After the

mixture

has solidified, (This should not take more than 5-10 minutes) take the

pan

out of the heat and let cool.

 

After the mixture has cooled, take a small portion of the mixture and

make

into a patty and set aside. (You can use some water and/or oil to make

the

patties if the batter is too sticky) The amounts mentioned in this

recipe

should yield about 30 patties. Serve with sphaghetti sauce or any

spicy

chutney.

If you don't like spicy food, reduce the number of green and red

chillies.