Pandoli

Wash the dal very nicely and soak it for 4 hours

Wash the poha also and soak it for half an hour After 4 hours again wash the dal and strain it in a big strainer so that the extra water goes away Then transfer the dal in a mixer jar

Add the soaked poha curd ginger and green chilli Grind them into a coarse paste and take it out in a bowl

Now add salt and half of heeng to the batter and mix well

Now make a tadka with oil rai jeera and the rest of the heeng and pour over the batter Mix it nicely again

Now add coriander and lime juice and mix them well

Now prepare the steamer for steaming the pandolis

Take a patila and cover it with a muslin cloth or a hanky tie it with a string very nicely

Pin up the extra piece of cloth which is hanging outside so that it doesn’t burn while cooking Now put water in the patila pouring over the cloth so that the cloth becomes wet Now place the patila on the stove and switch on the gas

Now add little water to the soda and mix it well

Now pour this water soda mixture over the batter and mix the batter with your hands for at least 2 – 3 minutes

Then place medium size rounds over the cloth one by one keeping a little space between the two rounds

Place 3 – 4 Pandoli at one time

Cover and steam for 10 minutes or until they are cooked properly

Check it with a knife whether it is cooked or not if it comes out clean it means it is done

When they are done take them out on a plate

In this way prepare the other Pandoli also

Arrange the Pandoli on a serving plate sprinkle some methia masala on top of them and some groundnut oil also

Also serve methia masala groundnut oil and red chilly garlic chutney in separate katoris