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Friday, June 23, 2017

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.

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