Tuesday, 4 August 2015

AMBUS GHARYA / FERMENTED SAMO RICE VADA / आंबूस घाऱ्या

Many a times when ever we fast at home, we make Bhagar / Vari Bhaat to be served along with Shengdanyachi Amti. The rice remains for the next day. Now this leftover rice can be recycled to make into delicious mouth watering Vadas. You make them once and I am sure you would want to make them again.

Now for those who are wondering how to make Vari Bhaat ... wash 1 cup vari rice, heat 1 tsp ghee, add 1/2 tsp jeera and 1 green chilli. when it splutters add the rice and saute till it changes a little colour. Pour in 2 1/4 cup hot water and salt to taste. Cover and simmer till the rice is cooked and all the moisture is absorbed.

In case you are planning to make these vadas then make sure your rice is prepared one day prior.


AMBUS GHARYA / FERMENTED SAMO RICE VADA / आंबूस घाऱ्या 

INGREDIENTS

Vari cha bhaat / cooked samo rice
1 cups
Gavhache peeth / wheat flour
¾  cup
Dahi / Curd / yoghurt
3 – 4 tbsp
Ginger garlic paste
½ tsp
Red chilli pdr     
½ tbsp.
Dhania jeera pdr / coriander cumin pdr
1 tsp
Garam masala pdr
¼ tsp
Til seeds / white sesame seeds
1 tbsp
Coriander leaves chopped
2 – 3 tbsp
Salt
T.T.
Green chillies chopped
1 no.
Curry leaves chopped
5 – 6 nos
Water
As req.

METHOD:


1.       Mix together all the ingredients except the oil.


2.       Add water as needed to knead onto a smooth soft dough.

3.       Cover and leave it to ferment in a warm place for around 2 hours.

4.       Knead again and divide into small portions.

5.       Using a little oil to prevent them from sticking to your hands, pat them one at a time on your palm as thinly as possible to form into mini circles.


6.       Make sure they don’t exceed the size of your palm.


7.       Deep fry them in hot oil on both sides.


8.       They will puff up and brown.



9.       Remove on to absorbent paper and serve along with green chutney.



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