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+ servings

Patuda no lot | patudi no lot | Gujarati nashta

Author Nehas Cook Book
4 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Gujarati, Indian
Servings 3

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, salt, turmeric powder, and red chili powder. Mix well.
  • Add curd and spices mixture into pan and stir continuously on low flame till oil releases from its sides.
  • Then add ½ cup water and bring it to 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 mixture into a bowl.
  • Now heat water in a pressure cooker, and place a bowl in it: cover and cook flour on medium heat for 2 whistles.
  • When pressure cooker cool down, check the flour and take out it into 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.