The name is very deceptive, but this long forgotten Konkani recipe used to be extremely popular about seven decades ago. It was prepared when people fasted as it contains no cereals. It is normally accompanied by fresh home made butter.
Ingredients:
250 gms urad dal/ split black gram
8 green chillies
2 inch piece of ginger
A kidney bean sized piece of Hing/ asafoetida
Salt
Oil to roast.
Method:
Wash and soak the urad dal for five hours. Grind to a smooth and fluffy batter in the wet grinder. This may take about twenty five to thirty minutes. Tip the batter into a vessel, add salt, mix thoroughly and allow to ferment overnight…. The next morning crush the green chillies, ginger and asafoetida and add it to the batter. Mix well. Heat a tava/ skillet. Pour a ladleful of batter, drizzle with oil (preferably coconut oil) and cover and roast on a medium to low flame. Flip. Roast on the other side too. Serve hot with home made butter.
Note:
You can make Abu Bakar without fermenting the batter as well.. Just grind, add the chilly, ginger and asafoetida mixture and make them.
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