Pithlyachya vadya ghalun aamti


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.

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To make the vadya one needs:

Chickpea flour 1 cup

for the tempering:

oil

mustard 1 tsp

asafoetida

curry leaves

coriander chopped

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.

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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

Coriander chopped

Ginger

Garlic

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!!

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