Chronic laziness has struck me!!
This post has been in my archives for ages…literally 9 long months!! All it needed was the pictures which I never managed to upload and publish in this post!!
When pithle, shengule and zunka seem an easy and quick meal idea, pithlyachya vadyanchi aamti can also be counted in a quick meal list.
To make the vadya one needs:
Chickpea flour 1 cup
for the tempering:
mustard 1 tsp
Water 1 cup
Salt for seasoning(use a wee bit less as these vadya will be added to the amti)
In a pan, heat oil. Add in mustard. Once it starts spluttering, add in the curry leaves and asafoetida. Pour in the water. Let this boil. Add in chickpea flour and mix well. To this add add in chopped coriander. Cover the pan with a plate. This helps the mix steam well and cook.
On a greased surface, scoop out the mix and spread evenly. Rolling out with a greased rolling pin will work well. Once cool, these can be cut into squares or diamond shapes.
For the amti:
Chana dal 1/4 cup
red chilli powder 1 tsp
turmeric 1 tsp
Onion chopped 1/2
Roasted coconut 2 tbsp
Poppy seeds 1 tsp
Oil for tempering
corainder and grated coconut for the garnish
Cook the dal till done. Using a spoon, mash this dal and set aside.
In a pan roast onion, coconut, poppy seeds in a couple of teaspoons of oil. Once done grind into a smooth paste. Grind ginger-garlic and coriander into a paste as well.
In a separate pan, prepare a tempering with oil and cumin seeds. Once the seeds splutter, add in the two ground masala. Pour in a cup of water. Add the cooked chana daal. Add in turmeric, red chilli powder and salt.
Once it starts boiling add in the pieces of vadya.
Turn the heat off and garnish with coriander and fresh grated coconut.
Enjoy with a plateful of rice or even chapati/roti/polya! Ilove these with jwari bhakri!!