Dhamta
Ingredients
1½ lb
Urad flour
1 lb
Moong flour
2½ oz
Sanchoro
(5 tbsp)
1½ oz
Salt
(2 tbsp)
1 Tbsp
Asafoetida
(hing)
1¼ tsp
White chili powder
(or to taste)
4 Tbsps
Raw fennel seeds
(coarsely ground)
Oil
(as needed)
Instructions
1
In a saucepan, sauté sanchoro and salt for 30 seconds on low heat.
2
Add 1 cup of water, stir and bring to a boil, then simmer for 5 minutes.
3
Remove from heat, let cool.
4
Strain and discard any residue remaining.
5
Mix dry ingredients in the flour, add prepared water and make a dry crumbly dough, use more cold water if needed.
6
Grease the mincer parts with oil in the electric mincer.
7
Gradually add the dough and mince, which will bind as it comes out.
8
The dough will be sticky.
9
Grease hands with oil, tear dough into pieces and put it through the machine a second time.
10
The dough will come out soft, sticky and stretchy.
11
Divide the dough into 3, stretch and twist each one a few times then shape them into round balls, coat with oil.
12
On a flat greased surface, shape each ball into a 2 inch thick log, grease with oil.
13
Cut ½ inch slices and grease them all, individually.
14
Place in a greased bowl and keep covered.
15
With a rolling pin, roll each slice into a paper thin circle about 8 inches in diameter.
16
Dry on a cotton sheet in the sun, dhamta should not touch each other.
17
Dry until edges begin to lift, must not curl.
18
Stack on a plate and place a heavy object on top to keep dhamta flat.
19
Let cool, place in an airtight container and refrigerate.
20
Can be frozen if desired.