The process of cooking the flour in hot water is called Alayle . Flour is called as Peet . This is a bit difficult to make initially but with practice, it can be easily mastered. Aayi’s rottis come out perfectly soft and circular. I have practiced it a lot, though initially it was a failure, I could master it after few days.
This is usually served for breakfast at my home with different sides like Vayngana nonche , Masoori bhaji , Almbe ambat , losney chutney , Engayi etc. Whatever is the side dish, these rotis make a heavenly and filling breakfast.
Ingredients: 2 cups rice flour 2 cups water Ghee Salt
Method: Add salt to water and bring it to boil (Use a thick bottomed vessel). Then slowly add rice flour mixing it continuously. Heat till there is no water & the flour is of chapathi dough consistency. Make small balls from the dough. Knead well. On a plastic sheet, spread some dry flour. Keep the ball on it and roll with rolling pin. Apply as much dough as required. Fry on both sides on a hot tava . Apply ghee .
Serves : 4 Preparation time : 30min
This Varn is one of the most loved dal dishes at my home. This is the Konkani version with coconut in it. At my place, this is served with rice and lemon saru or kokum kadi . The saru or kadi gives the sour-sweet taste to the meal. While serving, first serve rice, then pour a ladle of varn on it, then on top, pour a ladle of saru . Enjoy :).
Ingredients: 1 cup toor dal 3/4 cup fresh/frozen coconut 1 tea spn cumin seeds A pinch turmeric 6-7 pepper s Oil 1/4 tea spn tamarind extract or 2-3 pieces tamarind Salt
Method: Cook toor dal with turmeric. Heat oil and add jeera & pepper. When they start popping, remove from flame. Grind with coconut and tamarind. Add cooked dal to ground paste, add salt & bring it to boil. Serve hot with rice and lemon saru or kokum kadi .
Serves : 5-6 Preparation time : 30min Reposting on 1/25/2025 with video
