Ingredients
1 cup rice
1 cup butter milk(sour)
1 tsp fenugreek seeds
1 fist beaten rice/poha
1/2-1 cup freshly grated coconut
1/2 tsp turmeric powder
jaggery as per taste( buttermilk is sour so to compensate the taste add accordingly)
salt to taste
Method
- Wash rice and soak in buttermilk with fenugreek seeds in it for 4-5 hours
- Grind in fine paste thereafter with beaten rice, grated coconut, turmeric powder, jaggery and salt .
- Keep covered for 10 hours.
- Pour a ladleful of a mixture on a hot beedacha tawa/griddle/non-stick pan on a medium flame. Spread with the ladle. cover with a lid for a minute.Do not turn,it is done from one side only. And it's done. Serve with sajook toop
Note
Care is to be taken to keep the covered vessel in a warm place (in the pressure cooker ) if it is very cold outside. Or keep the mixture in an air tight container sothat it easily ferments.
I soak the ingredients in the evening about 5 or 5.30, grind it at night at around 10 and in the morning it becomes FAST to prepare the break-fast.
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