Patuda no lot | patudi no lot | Gujarati nashta

Patuda no lot

Patuda no lot is a popular south Gujarat dish made with handva/dhokla flour (combination of rice and dals) and regular spices. It is a healthy and tasty gujarati snack that can also be served for morning breakfast. It is very simple and easy to make with all available ingredients in your kitchen. These healthy snacks are loved by all age groups, do try this!

The key to making tasty patuda no lot  at home are:
  • Firstly, for patuda flour (handva flour) use a small grain rice variety like khichdiya or jeerasar rice. Also, the quantity of rice and dal should be equal.
  • In this recipe, I have added coarse flour which brings it a proper consistency and texture.
  • Patuda no lot tastes great when prepared slightly tangy and spicy.
  • The dish has to be served immediately once it is removed from the stove. You may have to add or sprinkle some water to bring it to the right consistency.
  • Lastly, you can top it with oil and pickle masala just before serving. it is completely open-ended.
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Recipe Video

Patuda no lot

Recipe card for patuda no lot

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Snack
Cuisine Indian

Ingredients
  

For patuda flour (handva /dhokla flour)

  • ¾ cup small grain rice
  • ½ cup toor dal
  • ¼ cup chana dal

For patuda no lot

  • 1 cup patuda flour handva flour
  • 3 tbsp oil
  • ½ tsp ajwain
  • ½ tsp mustard seeds
  • Pinch of hing
  • 1 tsp ginger paste
  • 1 tbsp garlic paste
  • 2-3 green chilli paste
  • ½ cup sour curd
  • Salt to taste
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ cup + ½ cup water
  • Garnish: oil pickle masala and coriander leaves

Instructions
 

  • In a mixture jar, add rice, toor dal, and chana dal. Grind it into a coarse powder.
  • Add it into an air-tight container and store it for 6 months in the refrigerator.
  • Now in a pan, add oil, carom seeds, cumin seeds, and hing. Sauté for a minute.
  • add ginger, garlic, and green chili paste. Sauté till its raw smell goes away.
  • Then in a bowl, take sour curd, add salt, turmeric powder, and red chili powder. Mix well.
  • Add curd and spices mixture into pan and stir continuously on low flame till oil release from its sides.
  • Then add ½ cup water and bring it to a boil.
  • Now add 1 cup of prepared flour and stir well with wooden sticks.
  • Stir continuously until the flour absorbs all the water.
  • Then add ½ cup water and mix well. The mixture turns slightly liquid consistency.
  • Take out the mixture into a bowl.
  • Now heat water in a pressure cooker, place a bowl in it. Cover and cook flour on medium heat for 2 whistles.
  • When the pressure cooker cools down, check the flour and take out it into the plate.
  • Lastly, topped with pickle masala and peanut oil. Serve it hot.

Notes

  • The flour and water ratio should be 1:1
  • Add flour gradually and mix with a wooden stick.
  • you can use red chili powder instead of pickle masala.

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