Mahadeva's Bhaga Sasthra
55. Another Variety Of Bengal Gram Roti
| -<br>½ padi |
|---|
| -<br>3/8 padi |
| -<br>¼ palam |
| -<br>¼ palam |
| -<br>½ r.e |
| -<br>¼ r.e |
| Thick Curd | -<br>1/8 padi |
|---|---|
| Milk | -<br>½ padi |
- Mix together Bengal Gram flour, wheat flour, salt and ghee. Add ginger juice, powdered cinnamon sticks and thick curd in a coated tray and knead well for 2 hours.
- Add milk, curd and the flour. Knead again and make lemon sized balls out of it. Roll it using a rolling pin and cook it on both sides.
Sweet Pongal, Sweet Rice & Hindu Breads