Patuda No lot
Recipe: Patuda No Lot
Patuda No Lot is a popular Gujarati Snack especially from the Anand, Kheda, Amdavad and Baroda area. Generally, enjoyed hot as a snack or for breakfast. Make it with a porridge consistency or a little more stiff. Patuda No Lot is made from handvo or dhokla flour. Spices and yogurt are added and it is cooked in a pan. Sometimes my mum would make the patuda no lot and then set it in a greased steel plate. When it cooled down, she would cut it into squares and we would enjoy with lasan ni chutney or pickle oil. It is also known as handva no kahtto lot. I love enjoying it as a light meal.
Lump Free Patuda No Lot – Memories
The trickiest part of making patuda no lot is that you can end up with lumps. And biting into those lumps is not pleasant as the flour remains raw. I have had many trials and tribulations when it comes to my favourite snack. When I was not married, my mum would always make it. After marriage it was my mother in law. And then I had to learn how to make it on my own.
I had the basic measurements from my mother in law but the end result was lumpy dough and I would have to blend it with a whisk to get the smooth consistency. Someone recommended I using the end of a rolling pin to get a lump free snack. It didn’t work for me as I cannot understand how it would break up the lumps.
Someone else suggested adding less water. And that too didn’t work.
Finally, witnessed the trick to the lump free dough. My sister in law Arti, learnt it from her mum. The flour is roasted in oil instead of rubbing the oil into the flour before cooking. And yes, that resulted in a smooth patuda no lot. And as her mum insists, don’t skimp on the oil.
Tips:
- Don’t reduce the amount of oil. Each grain of the flour has to be coated well with the oil.
- Don’t cook over high heat.
- Must use hot water.
- Whisk the plain sour yogurt before adding to the mixture. If you don’t it will curdle and you will land up with white curd pieces in the dough.
- Cover the pan and allow the dough to cook slowly. Remember the rice and lentils have to get cooked. Handvo flour is made from rice, tuvar and chana dals all ground to a slightly coarse consistency.
- Stir often so that the patuda no lot does not get burnt at the bottom of the pan.
- I prefer using a non stick pan for making this snack.
Some More Gujarati Snacks You May Like
Ingredients Required For Patuda No Lot
Handvo or Dhokla Flour
Easily available in all Indian Stores.
Water
Heat the water up and keep it ready to add the the roasted flour. We will be using about 2½ cups.
Plain Yogurt
Best is slightly sour yogurt. Whisk it lightly.
Oil
I like to use sunflower oil. Use any oil of your choice.
Ginger
We need minced or grated ginger.
Green Chillis
Minced. Add according to your taste.
Garlic
Peeled and minced or finely chopped. This is an optional ingredient.
Mustard Seeds
Rai or season ke dane. Need some for tempering or vaghar.
Cumin Seeds
Jeera or jiru. Need some for tempering or vaghar.
Sesame Seeds
Til, tal. Need some for tempering or vaghar.
Asafoetida
Add a little for flavour. Omit if you want a gluten free snack. Asafoetida powder contains wheat flour.
Turmeric Powder
Haldi, hardar. Add a little. A little goes a long way. You want a nice lemon yellow snack.
For Serving:
Extra oil
Pickle oil
Pickle masala
PATUDA NO LOT
Ingredients
- 1 cup handvo or dhokla flour
- 3-4 tbsp oil
- 2½ cups hot water
- 1 cup sour yogurt slightly whisked
- 1-2 tsp green chilli paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp sesame seeds
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp carom seeds
- ¼ tsp turmeric powder
- ⅛ tsp asafoetida
- 1 tsp salt
Instructions
- Heat oil in a deep pan over medium heat. When it is hot add the mustard, cumin, sesame and carom seeds.
- Lower the heat. Add garlic, ginger and green chilli pastes.
- Saute for 1-2 minutes.
- Add the flour, turmeric powder and asafoetida.
- Roast the flour over low heat in the oil for about 5 minutes. Make sure you stir it occasionally.
- The flour should resemble like bread crumbs. If not add 1 tsp extra oil.
- Take the pan off the heat. Add the hot water and salt and mix well.
- Return the pan to the heat, add yogurt and mix well.
- Make sure the mixture I lump free. If there are any lumps you can easily break them using you mxing spoon. Press it against the side of the pan.
- Cover the pan with a lid and let the dough cook over low heat for 5-7 minutes.
- In between stir the dough so that it does not stick to the bottom of the pan.
- Can leave it like a porridge consistency, soft or cook it to a slightly stiff dough.
- Serve immediately with extra oil, garlic chutney or some oil from any pickle.
Notes
- Because of the amount of oil used during cooking, usually extra oil on top is not required.
- Can use olive oil for serving if you like.
- Good recipe for packed lunch as it will keep warm in a food flask.
- You can spread the mixture in a greased tray or plate. The thickness should be about ½ inch. Allow it to cool. Add tempering on top. Cut into squares and enjoy.
- Adjust the spices according to your taste.
A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
7 Comments
Anonymous
February 10, 2018 at 5:23 pm
delicsious
Archana
June 29, 2020 at 3:59 pm
Patel version of Ugali is something totally new to me. It may be famous in UK but back home in India I am not so sure.
I will love to try it out but I do not get dhokla flour here forget handvo flour is it okay to use besan?
Sounds delicious.
mayurisjikoni
June 29, 2020 at 10:03 pm
Archana the reason you’ve not heard about it is because its a very Patel Community dish.. not from UK, I’ve grown up having it here in Kenya.
mayurisjikoni
June 29, 2020 at 10:04 pm
Using only besan will make it like pithlu. You’ll not get the texture and flavour as you would by using dhokla or handvo flour.
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April 25, 2021 at 7:15 pm
Your method of explaining the whole thing in this piece of writing is genuinely pleasant, every one can simply understand
it, Thanks a lot.
Rafeeda – The Big Sweet Tooth
June 6, 2021 at 7:51 pm
Now this recipe is very interesting… I am wondering what can replace the flour being used. I suppose besan should do the trick… This ugali sounds like a delicious dish to go along with a cup of tea…
mayurisjikoni
June 7, 2021 at 12:32 am
Rafeeda, it is quite easy to get dhokra or handvo flour where you live. If you use only besan that it will be a smooth like pasta like pithlu.