Serves 20
| Ingredients |
1 kg. rice
|
100 gm. kala udad |
| 200gm. whole wheat |
|
For salted askalian
| Ingredients |
250 gm. khuskhus
|
2 tsp. salt |
| 250 gm. channa dal |
1 tsp. cummin |
| 25 gm. fenugreek |
1/2 tsp. red chillies |
| 1tsp. haldi |
|
For sweet askalian
| Ingredients |
250 gm. sugar or jaggery
|
100 gm. almonds |
| 100 gm. walnuts |
2 tsp. ghee or oil |
Method
How to prepare rice flour
Clean the black udad, rice and wheat, soak in water and immediately spread out in the sun to dry for 2 - 3 days till absolutely dry. Now grind it into a flour.
For this dish you need a specially prepared round stone in which katori type depressions are made, and which is covered with an earthen lid called askali. This stone is kept on burnt coal fire or hot ash, when hot, rub oil or ghee in the depressions. Now put the ground rice, wheat and udad in a piece of cloth which has a hole in the middle. Press the paste-filled cloth allowing thick rings of the paste to fill the depressions. Put the lid on and let it cook for 5 to 10 minutes. Take out these puffed askalies with the help of a skewer.
For sweet askalies
add khuskhus, sugar and dry fruits (ground) and for salted, khuskhus or channa dal (soaked and ground to a paste) and add it to flour prepared specially for askalies. These can be taken with dal or curd if salted and milk with ghee if sweet.
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
MICRONUTRIENTS |
| Energy (Kcal) |
449 |
Carotene ( μg ) |
29.38 |
| Protein (g) |
13.18 |
Vitamin C (mg) |
0.13 |
| Carbohydrate (g) |
75.25 |
Mg (mg) |
127.38 |
| Fat (g) |
10.52 |
Na (mg) |
11.1 |
| Fibre (g) |
1.73 |
K (mg) |
125.03 |
| Minerals (g) |
2.44 |
Mn (mg) |
1.3 |
| Calcium (mg) |
237.0 |
Zn (mg) |
1.94 |
| Phosphorus (mg) |
271.23 |
Cr (mg) |
0.026 |
| Iron (mg) |
4.5 |
|
|
Modification
Diabetics should consume salted askalian only
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
| Energy (Kcal) |
327 |
| Protein (g) |
11.35 |
| Carbohydrate (g) |
61.75 |
| Fat (g) |
3.85 |
| Fibre (g) |
1.51 |
| Minerals (g) |
2.19 |
|
|
