Puran Poli Recipe Ingredients maharashtrian style :- Now let’s see the recipe for Puran Poli…
- First, it is cooked in a good pan. The heat is applied to reduce the cold (cold) quality of the vata in the dal.
- When the dal is cooked, it feels the jaggery on the plate. Two things happen here. Jaggery reduces the vata due to its greasy (oily) and hot qualities, and heat is generated by friction on the stone, which again creates the hot quality against the cold quality of the vata.
- Wheat is greasy, while rolling it, oil is greasy and hot qualities.
- When the pol is ready, roasting increases the heat quality.
- When roasting, oil (greasy and hot) or ghee (greasy) qualities are added.
- When the puran poli is ready, gulvani (boiling jaggery in hot water) is greasy and hot qualities.
- After combining the gulvani and pol, ghee is again applied on it, which is greasy quality.
- With that, katachi means more spices, digestive and hot spices Mango and its acidic qualities, mangosteen or tamarind, are hot and acidic, which helps to reduce Vata.
- Squeezing lemon on that mango is acidic, which helps to reduce Vata.
- Fried foods in oil like kurdai, papadi (so that the greasy qualities are not reduced)
Spoiled grains and blood disorders- Puran Poli Recipe Ingredients maharashtrian style…
Many diet and gym experts advise eating broken grains, which provides proteins, but are we doing so much heavy work out or exercise to eat so much protein? Secondly, by breaking grains, we increase the acidic properties in them and make them bile-stimulating and blood-purifying. First of all, grains are windy, so breaking them makes them wind-purifying and blood-purifying and causes joint diseases like gout. And since they are hard to digest, they also cause many digestive diseases like gas, indigestion, stomach ache, and acidity.
Look how many rituals need to be performed on pulses to make them digestible…
Dal takes the longest to cook. We cook it quickly using a cooker, but this partially destroys the fire ritual on it and also reduces the durability it creates in the body. Therefore, the lentils should be cooked in a pan.
While cooking the lentils, sour (tamarind, mango) is added to reduce its bitterness. (Sour does not mean tomato, it is again a bile stimulant and blood purifier, wherever you use tomato, mango should be used there)
Don’t you know what all this is for?
Many people think it is for taste, but it has a scientific significance. All pulses are dry, dry (dry), even moong is cooked with Amla to prevent the increase of Vata in the body. Amla juice is a Vata-shaming agent, so the dal becomes somewhat Vata-shaming. At the same time, when the dal is ready, ghee and lemon are added to it. If the dal is dry, then ghee is greasy and again the acid of lemon is cooked to reduce Vata and improve digestion. Puran Poli is a good example of what the scientists had planned to reduce the Vata-increasing properties of pulses.
If you have to do so many rituals to digest gram dal, how can you eat broken grains?
If they are not digested, they will be harmful to the body instead of beneficial. So let’s cook good dal and eat it by adding mango, ghee and lemon to it to increase the protein.
Puran Poli Recipe Ingredients maharashtrian style Puran Poli Recipe Ingredients maharashtrian style Puran Poli Recipe Ingredients maharashtrian style