Patuda no lot | patudi no lot | Gujarati nashta

Patuda no lot is a popular south Gujarat dish made with handva/dhokla flour (a combination of rice and dal) and common spices. It is a healthy and tasty Gujarati snack that can also be served for morning breakfast. It is simple and easy to make with all the available ingredients in your kitchen. These healthy snacks are loved by all age groups, do try this! 

The key to making tasty patuda no lot  at home are

• Firstly, for patuda flour (handva flour) use small grain rice varieties like khichdiya or jeerasar rice. Also, the quantity of rice and dal should be equal.
• In this recipe, I have added coarse flour which brings it a proper consistency and texture.
• Patuda no lot tastes excellent when prepared slightly tangy and spicy.
• The dish has to be served immediately once it is removed from the stove. You may have to add or sprinkle some water to bring it to the right consistency.
• Lastly, you can top it with oil and pickle masala just before serving. it is completely open-ended.

Please do visit my other related recipe collection like

• South indian recipes collection
• Curry recipe collection
• Street food recipes collection

Recipe video 

Patuda no lot | patudi no lot | Gujarati nashta

Author Nehas Cook Book

4 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine Gujarati, Indian

Servings 3

Ingredients

 

1x2x3x

For patuda flour (handva /dhokla flour)

• ▢ ¾ cup small grain rice
• ▢ ½ cup toor dal
• ▢ ¼ cup chana dal

For patuda no lot

• ▢ 1 cup patuda flour - handva flour
• ▢ 3 tbsp oil
• ▢ ½ tsp ajwain
• ▢ ½ tsp mustard seeds
• ▢ Pinch of hing
• ▢ 1 tsp ginger paste
• ▢ 1 tbsp garlic paste
• ▢ 2-3 green chilli paste
• ▢ ½ cup sour curd
• ▢ Salt to taste
• ▢ ½ tsp turmeric powder
• ▢ ½ tsp red chilli powder
• ▢ ½ cup + ½ cup water
• ▢ Garnish: oil - pickle masala and coriander leaves

Instructions

• In a mixture jar, add rice, toor dal, and chana dal.  Grind it into a coarse powder.
• Add it into an air-tight container and store it for 6 months in the refrigerator.
• Now in a pan, add oil, carom seeds, cumin seeds, and hing. Sauté for a minute.
• add ginger, garlic, and green chili paste. Sauté till its raw smell goes away.
• Then in a bowl, take sour curd, salt, turmeric powder, and red chili powder. Mix well.
• Add curd and spices mixture into pan and stir continuously on low flame till oil releases from its sides.
• Then add ½ cup water and bring it to boil.
• Now add 1 cup of prepared flour and stir well with wooden sticks.
• Stir continuously until the flour absorbs all the water.
• Then add ½ cup water and mix well. The mixture turns slightly liquid consistency.
• Take out mixture into a bowl.
• Now heat water in a pressure cooker, and place a bowl in it: cover and cook flour on medium heat for 2 whistles.
• When pressure cooker cool down, check the flour and take out it into plate.
• Lastly, topped with pickle masala and peanut oil. Serve it hot.

Notes

• The flour and water ratio should be 1:1
• Add flour gradually and mix with a wooden stick.
• you can use red chili powder instead of pickle masala.

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