Making Summer Special Kudlai

HELLO FRIENDS,

Have you ever made summer special kudlai?

If not let me tell you the scorching heat of the sun is often used for making many storable dishes like papad, sandige & balaka kudlai, etc.

All of these are starch-based because the ingredients used are Rice, Wheat, Sago, Maida, flattened rice (poha), or Rava.

sometimes, lentils like urad, or moong dal are soaked and ground to a paste, and some chilies, salt, and hing are added, made as a paste, and then made into a small flattened ball and dried in the sunlight flipping on both sides.

A few vegetables, like cluster beans, lady’s finger, green chilies, and cocina are cut into small portions and soaked in sour curds and salt for 2-3 days then it is spread on a plate, and kept in sunlight, till it completely dries.

these can be stored for months together and while using them, you have to deep fry them.

these dishes go well with curd rice, bisi bele bath(spicy south Indian khichadi)

Basic summer special kudlai is made with wheat.
wheat is soaked for 3-4 days in water and then ground to a paste, strained, and then cooked adding salt, till the mix turns to a soft dough. Now is the time to put the mix in a kudlai mold and make it on a nonstick surface and sundry. when completely dried, store in an airtight container and deep fry, and use whenever you need.
Today, let us start with a very tasty ” SUMMER SPECIAL WHEAT KUDLAI OR PHENI“.
I shall show you a very easy and step-by-step method.

INGREDIENTS FOR MAKING SUMMER SPECIAL KUDLAI:-

• 500 grams-good quality cleaned whole wheat.
• 2-3 liters of water to wash and soak the wheat.
• 1 -liter of water while cooking (or more).
• 1 tablespoon of salt.
• 1/2 small teaspoon of Hing or Asafoetida.
• 350 ml of edible oil to deep fry the Kublai

MAKING OF SUMMER SPECIAL KUDLAI:-

IT CONSISTS OF 6 PROCEEDINGS:-

1. SOAKING WHEAT FOR SUMMER SPECIAL KUDLAI:-

• Select good quality wheat clean, and wash 3-4 times with water.
• to make this wheat kudlai, we need to soak wheat in water for 3 days, washing and changing its water every day.

• This procedure makes the wheat swell and becomes soft and grindable to separate the outer skin and inner starch.

• On the fourth day remove water and keep it ready to grind. ( use a sieve to separate water)

GRINDING AND FILTERING:-

• Now wheat is ready to be ground in a mixer grinder or wet grinder.
• Grind to a batter as fine as possible.

• Now strain through a sieve, strainer, or a thin muslin cloth.

• Press with a spoon while straining to extract maximum content.

COOKING THE BATTER:-

• Now add about 3-4 glasses of water to make the batter into a dosa batter consistency.

• At this stage add salt and Asafoetida (hing) dissolved in  1/2 cup of water.

• Keep this batter in a thick-bottomed pan-preferably cooker.
  Keep it on a low flame and continuous stirring is required.

NOTE; IT COOKS FAST AND STARTS PRECIPITATING, SO BE CAREFUL AND DO NOT STOP STIRRING

• When all the batter gets converted into a soft dough-like form, put off the flame.
• If you touch it with wet hands the cooked mix should not stick to your hand.
• Now the mix is ready to be put in a mold.

MOLDING THE SUMMER SPECIAL KUDLAI:-

• When the batter is a little cool to handle, you can start molding.
• For making kudlai you need a “SEV MACHINE”, which comes in different models.

• You have to smear a little oil on the inner side of the machine so that the cooked dough does not stick much and you can easily mold the Kudlai.
• Fill the dough and keep the mold ready.
• Spread a plastic sheet on a tray and squeeze the dough through the mold to make KUDLAI OR PHENI.

DRYING IN THE SUN:-

• Keep the plastic sheet in sunlight to dry the product.
• To avoid the dust particles sticking to the fresh Kudlai, cover it with a thin white cloth while drying it outside in the Sun.
• Dry for 1-2 days, or till the kudlai dries completely from both sides,

DEEP FRYING WHILE EATING

• Take a frying pan and add oil for frying.
• Heat the oil on a medium flame.
• When the oil is hot, add one piece of the Kudlai, after a few seconds, turn it upside down and remove it on a kitchen towel.

HOT CRISPY, HEALTHY, TASTY, AND MOUTH-WATERING KUDLAI IS READY TO RELISH WITH LUNCH, DINNER, OR AS A SNACK WHENEVER YOU WANT.
WILL YOU TRY?

CHIPS TO TRY OUThttps://padmas-navaruchi.in/2022/03/yummy-banana-chips/:-

Notes:-

• The color of the Kudlai or Pheni. depends on the color of the Wheat., may not be white and attractive, but
• Whatever the color is, the taste is yummy.

• THERE WILL BE A NUMBER OF POSTS TO EXPLAIN ALL THE POSSIBLE AND EASY METHODS OF MAKING THESE YUMMY ECONOMICAL AND HEALTHY RECIPES.