फक्त तांदूळ वापरून बनवा मऊ, लुसलुशीत तांदूळ पाव | Soft Tandul Pav | Nashik Special | MadhurasRecipe

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Rice pav is a Nashik special recipe. It turns out nice, soft and looks perfectly like pav. I will be giving you the recipe of chutney that is served with this pav. This is popular street food of Nashik. The main ingredient is rice. You can call this as bun dosa too. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
Rice Pav
• 1 cup Rice
• 1/2 cup Poha
• 1/2 tsp Fenugreek seeds (Optional)
• 2 tsp Curd
• Salt to taste
• Water to adjust the consistency
• 1 tsp Green chili paste (Optional)
• Finely chopped Coriander leaves
• Oil
Chutney
• 1/2 cup grated fresh Coconut
• 2 tsp roasted Chana dal
• 2~3 Garlic cloves
• 2~3 Green chilies
• Water as required
• Salt to taste
• Coriander leaves
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• A pinch of Hing
• Curry leaves

Method:
Rice Pav
• Wash rice and pohe well together 3-4 times and add fenugreek seeds.
• Poha helps to make rice pav nice fluffy and also helps to give nice net to rice pav.
• Adding fenugreek seeds is optional. You can skip it if you don’t want.
• Soak it in enough water for 5 hours.
• Drain all the water from soaked rice and poha and transfer it into a blender jar.
• Add curd and blend together like dosa batter.
• You can use buttermilk in place of curd.
• Cover and ferment the batter for about 12-14 hours or overnight.
• Add salt, water and mix well.
• Add green chili paste, coriander leaves and mix well.
• Heat up a pan on medium heat and grease it well with oil.
• Add ladleful batter on the pan.
• Cover and steam on medium heat for about 2-3 minutes.
• Spread oil along the edges of the pav and flip the pav over.
• When rice pav is roasted well from both sides take it off on a jali or cooling rack.
• Serve rice pav with chutney.
Chutney
• Blend fresh coconut, roasted chana dal, garlic, green chilies together into paste in mixer.
• Add water, salt and blend again into paste.
• Add coriander leaves and blend well.
• Transfer the chutney into a bowl.
• Heat up oil in a tadka pan and add mustard seeds.
• When mustard seeds pop up add cumin seeds, hing, curry leaves and mix well.
• Add this tadka into chutney and mix well. Chutney is all ready.

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