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सारे घेवर तल कर आप इसी तरह तैयार करके थाली में घेवर एक ऊपर एक रख लीजिये.While you pour batter into the middle in the ghee, it’ll spread and puff up wonderfully. Make use of a skewer to generate House in the middle for pouring much more batter. It’s like sculpting—but tastier!
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The quantity of drinking water you employ to create the batter will depend on the model and quality of flour employed. But see that the batter is of flowing consistency, like neer dosa batter.
Making Rabdi To generate Rabri, take the milk in a weighty bottomed pan. Boil it until it reduces to 1/3rd of its first amount. Hold stirring in between so since the milk don’t persist with The underside. Add sugar and Cardamom powder and blend nicely.
Pour little batter on the perimeters of pan far too to really make it great round. Once you've poured enough batter, Permit it fry for few superior minutes until its golden brown in colour. Make an effort to rotate your ghee during the pan / kadhai although frying which helps in evenly frying in the ghevar.
Fill the pan approximately half with oil/ghee for deep frying it. You shouldn't fill the pan with oil/ghee nearly ¾th level. Some time you pour the batter into very hot oil, the oil comes up and may overflow. So, fill only 50 % of the pan with oil/ghee.
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Even though pouring the batter, pour it from at the very least 6 inches previously mentioned the oil. This ensures that the batter falls in a skinny stream, and you get that honeycomb texture.
Hold the ghevar marginally tilted on the plate to get rid of excessive oil. I hanged it With all the help of skewers and getting guidance of two tall Eyeglasses.
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As soon as the oil is very hot, begin frying on the medium-significant flame, and pour a ladle full of batter from six inches height, little by small, at the center. It will eventually sizzle/bubble and are available up after which settle down.
When creating the batter, use ice-chilly drinking water and milk. This tiny trick retains the ghee from separating and assures your batter stays easy and cooperative.
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