Papdi no loat
8 Jan 08 06:51:10 AM comments rss: 
PAPDI NO ''LOAT'' STEAMING HOT RICE FLOUR PREP.
loat=pronounce as a ''goat''
Go anywhere in urban Gujarat esp in an public mela or gathering,a sale or circus,or a main road crossings you will find a person with astove and a stall selling steaming hot Papdi no loat.The simplicity of its preparation will give you an idea about the tastes of the gujaratis of all classes and castes.ON the nine or Ten days navaratri ot that total bandh in gujarat-the kite flying Makar sankranti days to come on 13 -15th Jan 2008 you will find these small ventures by many selling the Hot preparation anywhere even in urban Gujarat elite areas.
Simply put if you are made to eat a steaming preparation of only rice flour with some spices with dollops of OIL ! what will you think you will do?? Once you taste it you will eat it too.
PREPARATION:
RICE FLOUR AS REQUIRED = A KILO
FOUR TIMES ITS WT.-WATER STEAMING ON THE STOVE
SPICES-DRIED GREEN CHILLIES, fresh ones too cut small,AJWAIN,JEERA,ADRAK,PAPAD KHAR --THESE ARE MIXED INTO THE WATER ABOVE AS IT STEAMS ..AND FLOUR IS ADDED SLOWLY AS NOT TO CAUSE LUMPS..STIRR CONTINOUSLY
THIS IS THE FIRST STAGE -AFTER THIS PORRIDGE TYPE MASS IS STEAMED IT IS PUT INTO IDLI type '' DOKLA ''TRAYS AND STEAMED IN A PRESSURE COOKER OR A STEAMER .TAKEN OUT WHEN NEED TO SERVE
SERVED FROM THESE TRAYS ONTO THE PLATES DIRECTLY AND GARNISHED WITH CORIANDER AND OIL
FINISH WITH CHAAS -A SPICY BUTTER MILK IF YOU WANT TO.
loat=pronounce as a ''goat''
Go anywhere in urban Gujarat esp in an public mela or gathering,a sale or circus,or a main road crossings you will find a person with astove and a stall selling steaming hot Papdi no loat.The simplicity of its preparation will give you an idea about the tastes of the gujaratis of all classes and castes.ON the nine or Ten days navaratri ot that total bandh in gujarat-the kite flying Makar sankranti days to come on 13 -15th Jan 2008 you will find these small ventures by many selling the Hot preparation anywhere even in urban Gujarat elite areas.
Simply put if you are made to eat a steaming preparation of only rice flour with some spices with dollops of OIL ! what will you think you will do?? Once you taste it you will eat it too.
PREPARATION:
RICE FLOUR AS REQUIRED = A KILO
FOUR TIMES ITS WT.-WATER STEAMING ON THE STOVE
SPICES-DRIED GREEN CHILLIES, fresh ones too cut small,AJWAIN,JEERA,ADRAK,PAPAD KHAR --THESE ARE MIXED INTO THE WATER ABOVE AS IT STEAMS ..AND FLOUR IS ADDED SLOWLY AS NOT TO CAUSE LUMPS..STIRR CONTINOUSLY
THIS IS THE FIRST STAGE -AFTER THIS PORRIDGE TYPE MASS IS STEAMED IT IS PUT INTO IDLI type '' DOKLA ''TRAYS AND STEAMED IN A PRESSURE COOKER OR A STEAMER .TAKEN OUT WHEN NEED TO SERVE
SERVED FROM THESE TRAYS ONTO THE PLATES DIRECTLY AND GARNISHED WITH CORIANDER AND OIL
FINISH WITH CHAAS -A SPICY BUTTER MILK IF YOU WANT TO.
647 Views - Leave a comment | Comments (2) | Perma link | Email this post