Dar Ni Pori (Stuffed red gram wheat and rice cake) recipe
For the rice crust:
10 tbsp (100 g) 3 1/2 oz Rice flour
1/2 cup (100 g) 3 1/2 oz Ghee
a pinch Salt
1/2 cup (100 g) 3 1/2 oz Ghee
a pinch Salt
For the wheat flour rounds:
1 cup (100 g) 3 1/2 oz Semolina (suji)
5 tbsp (50 g) 1 3/4 oz Wholewheat flour (atta)
a pinch Salt
1/2 cup (125 ml) 4 fl oz Water
1 tsp (5 ml) Rose water (gulabjat)
1 tsp (4 g) Ghee
5 tbsp (50 g) 1 3/4 oz Wholewheat flour (atta)
a pinch Salt
1/2 cup (125 ml) 4 fl oz Water
1 tsp (5 ml) Rose water (gulabjat)
1 tsp (4 g) Ghee
For the stuffing:
1 1/2 cups (240 g) 9 oz Split red gram (arhar dal), washed, drained
275 g (10 oz) Sugar
2 tsp (4 g) Nutmeg-cardamom (jaiphal-elaichi) powder
1 tsp (5 ml) Vanilla essence
6 tbsp (90 g) 3 oz Ghee
1/2 tsp (1 g) Black cumin (shahijeera) seeds, grounded
1 tbsp (10 g) Raisins (kishmish)
15 g Crystallized cherries, finely chopped
10 g Onion seeds (kalonji)
275 g (10 oz) Sugar
2 tsp (4 g) Nutmeg-cardamom (jaiphal-elaichi) powder
1 tsp (5 ml) Vanilla essence
6 tbsp (90 g) 3 oz Ghee
1/2 tsp (1 g) Black cumin (shahijeera) seeds, grounded
1 tbsp (10 g) Raisins (kishmish)
15 g Crystallized cherries, finely chopped
10 g Onion seeds (kalonji)
method
1. For the rice crust, put the ghee in a large, round container and whip with your palm till it liquifies.
2. Gradually add rice flour and salt and knead with your palm into a smooth dough.
3. Divide the dough equally into 2 rounds and place them in a bowl of ice-cold water.
4. For the wheat flour rounds, combine the semolina, wholewheat flour, and salt in a large bowl.
5. Add the water and knead into a soft dough.
6. Add rose water and ghee, and knead for 10 more minutes. Divide equally into 2 rounds; keep aside.
7. For the stuffing, cook the split red gram in a pressure cooker with 2 1/2 cups water for about 15 minutes until soft. Transfer into a large vessel and add the sugar, nutmeg-cardamom powder, vanilla essence, 2 tbsp ghee, and black cumin seeds. Mix well.
8. Add raisins, cherries, and onion seeds and if the red gram is not thick, reheat and cool till it thickens.
9. Spread one of the wholewheat flour rounds onto a flat surface with your fingertips till it becomes circular and is the size of a quarter plate. Then take one ball of the rice crust which was put in water and spread it over the wholewheat flour layer making it into a flat circle roughly 5 - 6" in diameter. Similarly make a disc of the second rice flour crust and wholewheat flour round.
10. Divide the red gram mixture into 2 equal portions and place each on the two flattened layers. Fold the layer over the dal and, roll into a ball. Pat the stuffed roll flat with your palm till it is 6" wide. Repeat with the second round.
11. Heat 1 tbsp ghee on an iron griddle (tawa); place one stuffed round carefully in the centre. Cook for 5 minutes on each side shifting it back and forth with 2 pieces of soft cloth till golden brown. Repeat with the second round.
12. Cut into wedges and serve hot with tea.
2. Gradually add rice flour and salt and knead with your palm into a smooth dough.
3. Divide the dough equally into 2 rounds and place them in a bowl of ice-cold water.
4. For the wheat flour rounds, combine the semolina, wholewheat flour, and salt in a large bowl.
5. Add the water and knead into a soft dough.
6. Add rose water and ghee, and knead for 10 more minutes. Divide equally into 2 rounds; keep aside.
7. For the stuffing, cook the split red gram in a pressure cooker with 2 1/2 cups water for about 15 minutes until soft. Transfer into a large vessel and add the sugar, nutmeg-cardamom powder, vanilla essence, 2 tbsp ghee, and black cumin seeds. Mix well.
8. Add raisins, cherries, and onion seeds and if the red gram is not thick, reheat and cool till it thickens.
9. Spread one of the wholewheat flour rounds onto a flat surface with your fingertips till it becomes circular and is the size of a quarter plate. Then take one ball of the rice crust which was put in water and spread it over the wholewheat flour layer making it into a flat circle roughly 5 - 6" in diameter. Similarly make a disc of the second rice flour crust and wholewheat flour round.
10. Divide the red gram mixture into 2 equal portions and place each on the two flattened layers. Fold the layer over the dal and, roll into a ball. Pat the stuffed roll flat with your palm till it is 6" wide. Repeat with the second round.
11. Heat 1 tbsp ghee on an iron griddle (tawa); place one stuffed round carefully in the centre. Cook for 5 minutes on each side shifting it back and forth with 2 pieces of soft cloth till golden brown. Repeat with the second round.
12. Cut into wedges and serve hot with tea.
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