Thursday, Dec 20 2007

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Handvoh Flour

Ingredients:
1 cup toor dal
1 cup bengalgram dal
1 cup urad dal
1 cup yellow moong dal
3 cups rice

Method:

1. Roast the grains lightly in a heavy pan, individually.
2. Mix, cool and grind to a flour.
3. Cool, store in airtight container, in dry area.

Shelflife: 15-20 days

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