Katachi Amti, Alavani Amti
by Tarla Dalal
When a spicy dish is served with a sweet one, it helps to highlight the best of both! This fact is proved by the all-time favourite Maharashtrian combo of Puran Poli with Katachi Amti.
It is made frequently by them, and is a must-have on Gudi Padwa day. Katachi Amti is a tongue-tickling preparation of chana dal, which combines sweet and savoury flavours.
Ingredients like ginger and green chillies raise the spice quotient while jaggery gives it a rustic sweetness that appeals to the Indian palate.
You can also add a dash of turmeric powder and garam masala at step 7, to give a spicier twist to the Katachi Amti. Enjoy this time-tested combo hot and fresh!
You can also try other recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi .
Katachi Amti, Alavani Amti recipe - How to make Katachi Amti, Alavani Amti
Soaking time: 2 hours Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup chana dal (split bengal gram) , washed and drained
1/4 cup roasted sliced dry coconut (kopra)
1 1/2 tbsp jaggery (gur)
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
4 curry leaves (kadi patta)
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
salt to taste
1 tbsp finely chopped coriander (dhania)
For Serving
puranpoli
- Method
- Soak the chana dal in 5 cups of water in a deep non-stick pan for 2 hours.
- After 2 hours, place the deep non-stick pan with chana dal and water on the gas, cover with a lid and cook on a medium flame for atleast 15 minutes, while stirring occasionally.
- Drain it well. We need the water of it and ¼ cup of cooked chana dal. Other chana dal you can use to make puran poli. Keep aside.
- Combine ¼ cup of cooked chana dal and jaggery in a mixer and blend till smooth. Keep aside.
- Blend the roasted coconut slices in a mixer till smooth. Keep aside.
- Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds and curry leaves and sauté on a medium flame for a few seconds.
- Add the ginger paste, garlic paste and green chilli paste and sauté on a medium flame for a few seconds.
- Add the drained chana dal water, salt, coconut mixture and chana dal-jaggery mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the coriander and mix well.
- Serve hot with puranpolis.
| Energy | 287 cal |
| Protein | 10.9 g |
| Carbohydrates | 37.5 g |
| Fiber | 8.1 g |
| Fat | 10.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 150.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 1.9 mg |
| Folic Acid | 74.8 mcg |
| Calcium | 59.8 mg |
| Iron | 3.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 37 mg |
| Potassium | 361.9 mg |
| Zinc | 0.9 mg |
this Maharashtrian recipe was made by me along with puranpoli and it was just sooo good and tasty, now everytime i make puranpoli i need to have it with this...