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Combination of watermelon, poha, jaggery and curd
Published On: 30 Aug 2002
English: Fenugreek Seeds
malayalam: Uluva / Venthiam
kannada: Menthe / Menthya
hindi: Methi Dana
Marathi: Methi Dane / Methi
Punjabi: Meth / Methi
for more details, click the name of the ingredient
English: Curd / Yoghurt
Konkani: Menai / Dai / Dahin
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
Soak tandulu in water for 4 hours.
Soak fenugreek seeds for 1 hour.
Soak poha/aval for 5 mins.
Grind soaked poha, fenugreek seeds and crushed jaggery together to a fine paste. Do not add too much water since the batter has to be thick.
Add turmeric, watermelon pieces, yogurt, grated coconut and tandulu.
Grind all ingredients and make a thick batter.
Add a pinch of salt.
Keep aside the batter in a vessel overnight.
In the morning, put a thavo(polachi kayali) on the stove and put 1/2 tbsp oil and spread.
Add 1 davalo of batter on the hot thavo and spread it in the shape of a circle. (the circle should be thick and not like pan polo).
Roast under cover ONLY ONE SIDE. The end product is called soornali(surnali).
When the soornali becomes brownish, remove it from thavo.
looks like an interesting recipe.i should try it.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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