WHEAT KAZHI, Summer special

Tired of Idlis, dosas, pooris, try this receipe.  I used buttermilk for cooking. It will be spicy and tangy. Coconut chutney is the side dish, or we can have this kazhi without side dish also.

INGREDIENTS:

Wheat flour - 2 cups

Butter milk - 5 cups

Salt - 1/2 tsp (or to taste)

For seasoning/tampering:-

Oil - 4 tbsp

Mustard seeds - 1/2 tsp

Urid dal - 1/2 tsp

Broken channa dal - 1/2 tsp

Green chilly finely chopped - 4 nos.

Grated ginger - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves chopped - 4 leaflet

Asafoetida - 1/2 tsp

Coriander leaves ( optional) chopped - 2 tsp

METHOD:-

In a bowl, first add wheat flour, salt and buttermilk to make a liquid consistency batter. Add buttermilk little by little to avoid lumps in the batter.

Grease a plate with little oil and set aside.

Heat oil in kadai, add mustard seeds. Allow it to slputter. Add the remaining ingredients except coriander leaves. Fry till the dals turn golden colour.  Keep the burner in medium flame. Pour the batter to the kadai and start stirring.

Stir continously, to avoid lumps, for 10 minutes. Now, keep the flame in sim mode, and cover the kadai with lid and let it cook for 10 minutes. Mix well for every 5 minutes.

The kazhi will be glossy and nice aroma comes. Now pour the kazhi in the greased plate and tap, to spread evenly. Allow it to cool, and cut into any shapes to serve.

Wheat kazhi is ready.

Note:-

Water proportion - 2.5 cups for 1 cup of wheat flour.