One of the toughest and time consuming dishes. Every time I try making them, I try an easy way of preparing them out of my eagerness to get an easy new cooking pattern for them.
This time again, I ended up making them as the 'Adai' pattern.
Ingredients :
Channa Dal ( Bengal Split Dal ) - 1 cup
Toor Dal - 1/2 Cup
Jaggery - 1 and Half Cup
Elachi - 1 tbsp
All Purpose Flour - 1 and Half Cup
Rawa ( Sooji ) - 1 tbsp
Rice Flour - 1 tbsp
Butter - 1 tbsp
Turmeric Powder - 1/4 tsp
Milk - As required
Method :
Soak the Dals together for 3 hours.
Pressure cook the Dals, added along with turmeric powder, as much enough for them to get cooked thoroughly. Drain away the excess water. Allow the dal gets to room temperature.
Just in their enough warmness, add in the grated jaggery and stir well. You can see the jaggery melts inside the Dal in its heat.
Add in the Elachi Powder, Rawa, Rice Flour, Butter and mix well.
Add in the All Purpose flour, and give a gentle mix. If in case the mixture is very thick, concsiously add in milk to make them slightly thin but not watery.
This way, the misture will be in the 'Adai' batter consistency.
Refrigirate for an hour.
Just on time you gonna serve them, take the batter and spread a spatula on the Dosa tawa, grease with ghee or oil of your choice.
Hot, sweet Bholis are ready.
This way, I escaoed the spreading of the Bholis like we make Chapathis.
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