Ukde seeth , Dalithoy , Pagila Podi n Ambuli Nonche .
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick )
In a seasoning pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well
Pagila Podi/ Kantola fries
Wash the Kantola n slice them .
In a bowl add red chilly powder, hing, turmeric powder n salt . Add the sliced kantola n mix well ..keep aside for 5 mts .
Heat oil in a kadai , dip the marinated kantola in rice flour n deep fry few at a time till crisp .