A traditional Gujarati dish at festive meals. Deliciously sour. Can also be served as a snack at tea-time.
Ingredients :
3 teacups rice
½ teacup sour curds
25mm. (1”) piece ginger
3 tablespoons oil
1 tablespoon coarsely pounded black peper.
1 teacup urad dal
6 to 8 green chillies
¾ teaspoon soda bi-carb
¼ teaspoon asafetida
Salt to taste
Ingredients :
3 teacups rice
½ teacup sour curds
25mm. (1”) piece ginger
3 tablespoons oil
1 tablespoon coarsely pounded black peper.
1 teacup urad dal
6 to 8 green chillies
¾ teaspoon soda bi-carb
¼ teaspoon asafetida
Salt to taste
Method :
Wipe the rice and urad dal with a wet cloth, mix and grind dry coarsely(like semolina).Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixer the next day.
Add the sour curds and hot water and make into a thick paste.
Leave to ferment for at least 6 to 7 hours.
Make a paste of the green chillies and ginger.
Now add to the batter the soda bi-carb, oil, asafetida, green chilli paste and salt.
Apply a little oil to a metal thali(flat metal plate with low rim),.Pour enough batter so as to fill the weight of the thali. This should ordinarily be about ½ teacup for a small thali.
Sprinkle a little ground pepper on top.
Stream for about10 minutes.
Cut into pieces and serve with raw oil and green chutney.
Related tips :
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