This is a simple, easy to prepare dish usually had during summer months or when weather is warm. Its a coolant, easy on your tummy.
Ingredients-
Jolada Ambara is similar to Ragi Ambali.
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Ingredients-
- Jowar flour, 4 table spoons
- Curds, should be sour, 1 cup
- Jeera, ½ table spoon (optional)
- Garlic, 5 pods (optional)
- Salt, to taste
- Mix jowar flour in curds and ¼ cup water, allow it to soak for 2 to 3 hours
- It can be left overnight if you want to prepare it morning
- Heat 6 cups water to boiling in a curved bottom vessel
- Pour the curds-jowar flour mixture in the boiling water
- Add more water to adjust thickness so its not too thick or watery
- Add crushed Jeera and crushed Garlic
- Add salt to taste
- Boil for about 5 minutes
- Cover the vessel and allow it to cool little
- Jolada Ambra is ready
Jolada Ambara is similar to Ragi Ambali.
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3 comments:
Will that not be raw flour? Unless you boil thoroughly? Any tummy hurts if it is raw irrespective of sensitivity. Let me try here we get Jawar flour(not fresh one), but don't get sour yogurt, will have to make curds and keep outside the refrigerator to make curd turn sour. Never had other than 'Rotti' from Jawar.
When you prepare jowar roti, its heated for few minutes, not more than five minutes, right? Soaked Jowar flour cooks fast, so five minutes boiling is sufficient. However, by trial you can decide on how long to cook. Weather is an important factor for curd's sourness. In warm weather, it becomes sour quickly.
Jolada ambra.. simple ..See how Javari Mandi use to prepare simple dishes with very less / daily base ingredients.
Nice writing. Thanks for sharing. Mesmerising to hear the word /*"Ambra"*/
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