- Take the atta & put it into a bigger bowl - put some water into the atta, so much so that it is fully immersed in water. After about 15-20 mins, add a handful of arripodi - rice flour - chawal ka atta into the same. Chop in some onions, green chillies & corriander. Add some asofetida & salt & mix well with a ladel. This will turn into a batter. Adjust the consistency by adding more water or riceflour. It should be a flowing consistency. Makes dosas out of it which turn out very yummy & crisp.
- Once again immerse the dough into water. Melt some jaggery & add into the bowl. Mix with ladel add some cardamom powder. Heat oil in a kadai & drop spoonfuls into the piping hot oil. Nice snack.
- The third trick does not require any immersing in water. In a kadai, heat some oil & fry some besan. When the besan is brown, add some ajwain, salt, corriander leaves, asofetida, crushed peanuts. Mix well. Now make small roll of the dough into your hands (use some wheatflour to avoid sticking of the dough onto your hands). Make a dent the way you do for making stuffed parathas & put in the mixture of the besan & close. With your hand pat the roll into kachoris. Fry them out for a delicious snack & serve with some corriander or mint chutney
Wednesday, September 19, 2007
There are many times when the dough for rotis get spoilt at home. Most of us throw it away not knowing what to do. I am giving below (3) ways in which the same can be used fruitfully - after all its hard earned money. We slog out to earn every penny so why waste anything (look who's talking!!), but still........there's always space for some improvization - right??
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