Black chickpeas are soaked and ground into smooth paste. The paste is then steamed in idli moulds and crumbled. Crumbled black chickpeas is then cooked in oil along with onion and spices. Serve black chickpeas patoli with steamed rice and dollop of ghee.
Makes: around 4 Servings Black Chickpeas Patoli.
Black Chickpeas 1 Cup
Green Chiles 2 – 3
Ginger 1 inch Piece
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Soak black chickpeas in water for around 6 – 8 hours.
Refresh the black chickpeas with fresh water and grind them into smooth paste with enough salt.
Fill the idli moulds with ground black chickpeas paste.
Place the chickpeas filled idli moulds in a steamer and steam for around 15 minutes.
Once steamed, remove and crumble the steamed black chickpeas.
Remove stems, wash and slice the green chiles.
Peel and finely chop the ginger.
Peel and finely chop the onion.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles, ginger and onion.
Fry till onion turns translucent, add crumbled black chickpeas and salt.
Fry on low heat for few minutes and remove from heat.
Serve black chickpeas patoli with steamed rice and dollop of ghee.
Notes: Make sure soak the black chickpeas well.
Suggestions: You can adjust spice with green chiles. You can also add a green chiles while grinding saoked black chickpeas.
Variations: Add a splash of lemon just before serving black chickpeas patoli.
Other Names: Black Chickpeas Patoli.