Kunal Bandekar's Food Journey
www.kunalsfoodjourney.com
1
Rinse the rice thoroughly in running water, at least 3-4 times
2
thoroughly rinse the 1 Cup Black Gram Split, 1 TBSP Fenugreek seeds, and 3 TBSP Chikpea Split under running water at least 3-4 times
3
Mix the washed rice, black gram split, fenugreek seeds, and chickpea split.
4
Let the mixture soak for a minimum of seven to eight hours
5
Grind the soaking material into a fine paste with a lot less water, Also Grind left over Rice as well
6
To measure the height difference after fermentation, dip the spoon into the ground batter prior to fermentation.
7
Add 1 TBSP Oil to the Batter. Cover it with a Lid and allow it to ferment overnight
8
Next day, dip the spoon again into the batter to verify the height of the batter after fermentation
9
Take the desired batter and season with salt to taste
10
Add the appropriate amount of water to reach the pouring consistency
11
Mix it thoroughly.
12
Grease the cast iron pan with oil after heating it over medium heat.
13
Grease the cast iron pan with oil after heating it over medium heat.
14
Pour the batter into a heated skillet and cover with a lid for two minutes. After that, turn it over to cook on the other side
15
Soft and fluffy Malvani Amboli is ready for serving.