It is a rich source of iron and a good probiotic.
Calories 150
2 person
Ingredients
1. Rice soaked or flat rice (chiwda) 2 cups
2. Potatoes diced small 1/2 cup
3. Salt to taste
4. Mustard seed 1/2 Teaspoon
5. Curry leaves 8 to 10 pieces
6. Whole red chilies 2 pieces
7. Green chilies-finely chopped 1 Teaspoon
8. Lemon juice 2 Teaspoon
9. Chopped coriander leaves lemon wedges-for garnish 1 Tablespoon
10. Olive oil, a pinch asafoetida 1 Teaspoon
11. Turmeric Powder 1/2 Teaspoon
Directions
1. Put rice flakes in a colander and wash, not letting it soaks too long in the water.
2. Leave in the colander to drain out completely.
3. Heat the oil and add the asafoetida, mustard seeds, curry leaves and the whole red chilies.
4. When the seeds begin to splutter, add potatoes, and turn around till they look a bit glossy. .
5. Add turmeric and saute over low heat till the potatoes are cooked through.
6. Increase the heat, add salt and mix well.
7. Saute till mixed and heated through.
8. Shute off the heat, and mix in the green chilies, lemon juice and half of the coriander leaves.
9. Transfer on to a serving dish, garnish with the rest of the coriander leaves and lemon wedges and serve.
