How to make Tondli Bhaat -
A typical Maharashtrian rice preparation with tondli/tindora
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Tindli (टिंडली), Basmati Rice (बासमती चावल)
Cuisine : Maharashtrian
Course : Rice
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You can also find more Rice recipes like Berry Pulao Lentil and Bulgur Pilaf Chicken Chettinaad Biryani Moongdal Khichdi
Tondli Bhaat Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tondli Bhaat Recipe
Tindli 100 grams
Basmati Rice
Basmati rice soaked 1 1/2 cups
Bay leaves 2
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Green cardamoms 5
Dagad phool 1/4 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Green chillies 2
Ginger 1 inch piece
Oil 1 tablespoon
Caraway seeds (shahi jeera) 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Asafoetida a pinch
Salt to taste
Jaggery (gur) grated 1 teaspoon
To Serve
Scraped coconut 1 tablespoon
Fresh coriander leaves chopped 1 tablespoon
Ghee 1 tablespoon
Method
Step 1
Dry roast bay leaves, coriander seeds, cumin seeds, green cardamoms and dagad phool lightly in a non-stick pan. Cool and grind into a powder.
Step 2
Grind coriander, green chillies and ginger into a coarse paste. Place water to boil in a deep non-stick pan.
Step 3
Heat oil in another non-stick pan, add caraway seeds, turmeric powder and asafoetida and mix. Add rice and mix. Add the spice powder, ground paste and mix lightly.
Step 4
Add salt, 3 ¼ cups of boiling water, jaggery and mix lightly. When most of the water gets absorbed, add tondli, cover and cook on medium heat till rice is done.
Step 5
Garnish with coconut and coriander leaves, drizzle ghee on top and serve hot.
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