Open in Cookpad AppCooking Instructions
- 1
In two separate bowls soak Gobindobhog Rice and Dal for 4 hrs each. Drain and add first Rice to blender, adding 150 ml water make a fine paste, set aside
- 2
Drain Dal and add to Blender and adding 150 ml water make a fine paste. Add the two together and add 150 ml water to make a semi thin batter
- 3
Add coarsely crushed fennel seeds and salt and mix well. Batter is ready
- 4
In a pan spread evenly a cloth soaked in water and add a ladle of the batter, spread evenly as thin as a paper. This part is important. Shoru Chakli is never thick and never tastes good if thick
- 5
When bubbles visible drizzle oil with a brush on the sides and flip sides. Drizzle oil in the sides with a brush again and fold to set aside
- 6
Another point to remember for Shoru Chakli that it’s not fried crispy but soft. So flame has to be medium all through
- 7
Serve with Gur and enjoy this Sankranti
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I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubish. Thank you
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