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Amritha Pindi is a traditional & healthy snack that is usually eaten by people who fast for Ekadashi and other auspicious days. It is carbohydrate rich food which gives sufficient energy to the body to function normally.
1. Par boiled rice – 2 cups
2. Curd – 3/4th of a cup
3. Green Chilly – 5 to 6 numbers
4. Mustard Seeds – 1 tsp
5. Asafetida – 2 pinches
6. Juice of 1 Lemon
7. Salt – as required
8. Water – as much as required
9. Grated Coconut – 3 tsp
1. Wash and soak the rice for 2 hours.
2. Grease the plate or tray which has walls with oil or ghee and keep it aside to make the Amritha Pindi cake.
3. Grind the rice and the coconut to a smooth and a fine paste.
4. Mix enough water to the batter to make it thin, similar to dosa batter consistency.
5. In a hot tawa, add the oil. Add the mustard seeds, once it splutters add the curry leaves and asafetida.
6. Now, pour the batter to the tawa and stir.
7. Keep the stove in medium flame and keep stirring until the batter thickens to a dropping consistency.
8. Turn the flame to low and cook until the pindi (mixture) becomes glossy and fully cooked.
The whole cooking process takes around 20mins (leaving out the grinding). Pour the mixture into the greased plate. Leave it to set for an hour. Once it cools down, use a knife to cut them into squares. This Amritha Pindi cake can be eaten without any accompaniment because it has the wholesome taste.
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