Recipe for Sekelo lot
Sekelo lot / roasted flour: 1 cup
Tuver lilva / pigeon pea (green): 1 cup
Red chili powder:
Salt to taste
Green chili and ginger paste: 2 tbs
Food-soda : pinch
Water: 2 cups
Oil: 4-5 tbs
Garlic paste: 4-5 tbs
Boil pigeon pea til they are soft.
Add salt to taste while boiling. Drain and keep aside. Generally pressure cook for two pressures.
In a pot, boil 2 cups of water, add turmeric, red chili, salt to taste (enough for 1 cup flour), pinch of food soda, green chili and ginger paste, garam masala. Add pigen pea and keep stirring.
Slowly add flour to the water.
Keep stirring. Whole thing will become solid paste sort off.
Remove it from flame. Keep mixing it so that all ingredients are nicely mixed together.
Keep the flour in one large plate so it gets cool off soon. While it is getting cool make small balls with mild hands. Oval and elongated. Do the same for remaining flour. Make sure you press well otherwise when you cut it, it will become powder.
We will steam this dhekra for about 30-35 minutes on medium flame. To check if dhekra are cooked insert knife. Knife should come out clean.
Once dhekra's are cooked, cut them into small pieces.
Heat the pot and add 4-5 tbs of oil. Add mustard seeds once spluttered add garlic paste
and now add dhekra. Sprinkle little water if required. I like it cooked till golden brown.
Serve hot with coriander chutney. Check my blog for sekelo lot and coriander chutney recipe.