Not just delicious, but also a complete health booster
The greatest advantage of Khato Lot is that the grains used in it make it more nutritious. To prepare it, first take equal quantities (about a quarter cup) of whole green gram dal, yellow gram dal, and rice and wash them thoroughly.
Then, they are roasted in a pan without oil until all the moisture is evaporated. Once the mixture cools, it is put in a mixer and ground coarsely, giving the dish a pleasant texture.
This is how the tadka and buttermilk mixture is prepared
This recipe, which looks and textures very similar to ‘Khichu’, offers a unique experience of sweet, sour, and spicy flavors. The highlight of Khato Lot is that the grains used in it make it even more nutritious. The next step in the recipe involves mixing half a cup of yogurt with two glasses of water to create a thin buttermilk mixture. Meanwhile, peanut oil is heated in a pan and a tadka of mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and curry leaves is added. To enhance the flavor, a paste of green chilies and ginger is added. As soon as the aroma of the tadka emanates, a pinch of turmeric and white sesame seeds is added, enhancing both its texture and flavor.
The authentic flavor is created by cooking over low heat.
Once the tempering is ready, coarsely ground roasted lentils and rice are added and roasted for two minutes. Buttermilk is then slowly added, stirring constantly to prevent lumps from forming. Once the mixture thickens over low to medium heat, salt is added to taste. Once cooked, transfer to a plate, top with a little pickle masala, peanut oil, and finely chopped coriander leaves. This dish, made with yogurt and lentils and rice, is a perfect choice during the rainy season and the holy month of Sawan.