Lotaru

Name: Lotaru
Total time: 720 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups sorghum (jowar) flour; 2 tbsp rice flour; 1 tbsp white part of spring onion chopped; 1/4 cup chopped onions; 2 tbsp chopped coriander leaves; 1 cup chopped fenugreek leaves; to taste Salt; 4 tbsp oil; 1 tsp turmeric powder; 3 tsp red chilli powder; 1 tsp coriander and cumin seeds powder; 1 tsp ginger paste; 2 tbsp green chilli paste; 1 tbsp garlic paste; 3/4-1 cup Water around; 1 tsp cumin seeds; 1/4 tsp asafoetida; as required dry garlic chutney

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#grandma

#ebook
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This recipe was made by Dadi in an earthen pot. Lotaroo is a very old and almost forgotten recipe of South Gujarat. "Lot" means flour in Gujarati, hence this recipe has got it's name from this. This is mainly made using Sorghum flour but we can use other flours also.
This is a very nutritious and healthy dish with dry texture. It can be taken in breakfast with spicy dry garlic chutney or in dinner with bhakhari and dry garlic chutney.

#grandma

#ebook
#post9

Krupa Kapadia Shah @krupa_kapadia_shah08

Saved

Ingredients

12 minutes

3 servings

2 cupssorghum (jowar) flour
2 tbsprice flour
1 tbspwhite part of spring onion chopped
1/4 cupchopped onions
2 tbspchopped coriander leaves
1 cupchopped fenugreek leaves
to tasteSalt
4 tbspoil
1 tspturmeric powder
3 tspred chilli powder
1 tspcoriander and cumin seeds powder
1 tspginger paste
2 tbspgreen chilli paste
1 tbspgarlic paste
3/4-1 cupWater around
1 tspcumin seeds
1/4 tspasafoetida
as requireddry garlic chutney

Saved

Steps

12 minutes

1

In a mixing bowl take sorghum flour and rice flour.
2

Now add chopped spring onions white part, turmeric powder, red chilli powder, coriander and cumin seeds powder.
3

Now add 2 tbsp oil, salt and green chilli, garlic and ginger paste to it.
4

Now add chopped fenugreek leaves, chopped coriander leaves and water to the mixture. The contents should not become like batter but should bind with water properly as shown in the picture.
5

In a double bottomed steel pan take the remaining oil and heat it. Add cumin seeds to it and when they change colour add the ready mixture.
6

Cover it and cook for about 10-12 minutes, keep stirring in between occasionally. If it sticks to the surface of the pan keep scraping it. When the mixture turns crumbly your lotaru is ready.
7

Serve the ready lotaru with dry garlic chutney.
8

If having in dinner then serve it with bhakharis and dry garlic chutney.