MAASI CHHIDA – Black gram dumplings –
- Massi daali kaskarei Soaked coarse ground black gram with partial skin portions
- Raksa Kohda Ash gourd
- Patta Ludhi Mortar –pestle (Stone grinder or Mixer-Grinder also work)
- Changri Bamboo mat for drying the dumplings
- मासीन छोटे छोटे टुकड़ा कमआ उकरबाद अदीन अम्म नू २४ घंटा चाईदाह: चिआ ।
Crush the black gram into semi-solids and soak them into water for 24 hours.
- दाली चईदरों कालो यदि गही खोखा नू अदीन खोखखा नू होअर की छिलकन हटाबआ ।
After soaking, remove the dark scales by hand.
- छिलका हटरओ कालो अदि गही खोखा नू अदीन मिल बआ: ।
Make a coarse grind with traditional mortar and pestle.
- अदीन खट्टापन ओनद्रा गे ४ घंटा उईया ।
Leave the batter for 4 hours for fermentation.
- रक्सा कोहड़न कद्दूकश ति छिलारकी
Shred Ash Gourd into fine pieces using a grater.
- उँटे साफ लेदरा नु उईयरकी मोड़रकी पखना गने ४ -५ घंटा चिपपआ आचा जामा अम्मों अनुता गारा रो ओकालों
Put shredded Ash Gourd in a thin cotton cloth bag, tie it tightly and put it under a weight (e.g. stone) for 4 to 5 hours for the water to drain completely.
- कद्दूकश ननरकी मासी दाली कासारकी मिला अबचा
Mix the shredded Ash Gourd thoroughly with the fermented batter.
- अदी ही खोखा नू खोखखा ती छोटे छोटे गोला कमआ । गोला कमचका खोखा बिड़ना नू दो तीन रोज हायदआ चिआ । उकरबाद अदीन तरह तरह अमखी नू मिसा बअर की बीतआ ओंगदर ।
Hand make small balls or semi-flat balls and allow them to dry in the sun to make perfect badis to be used in dishes like Aloo Baingan Bari.
- छिड़ड़ा कंजी अरा अलुआ भेटानगो
They can be cooked in the form of curry mixed with vegetables like eggplant, potato etc.
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