Dal Khichadi –
Rinse and wash rice and mixed dals. Keep aside. Soak dal in a water for 25-30 minutes.
Heat ghee in a cooker. Add cumin, mustard seeds. Let it splutter.
Add bay leaf, Green Cardamom, Cinnamon Stick. Mix well.
Add turmeric powder, asafoetida. Mix well.
Add finely chopped onion. Sauté it till translucent.
Make a paste of Coriander, Garlic, and ginger. Add in the mixture. Sauté till raw aroma goes away.
Add tomato. Cook until softens.
Add diced potato, peas. Mix well.
Add drained dal and rice into the cooker. Stir for a minute or two. Pour water. Season it with salt.
Presser cook Khichadi on a medium-low flame for 3 whistles.
After 3 whistles switch off the flame. Let it cool. Remove it and refrigerate it for 15 minutes
We require bit thick khichadi for pops preparation.
Techa – Heat oil in a thick-bottomed pan. Add green chilli pieces and garlic pieces in it and cook for 4-5 minutes. Stir continuously.
The green chilies will change the color and garlic start getting brown color.
The green chillies will change the colour and garlic start getting brown colour.
Add fresh desiccated coconut. Roast well.
Add coriander powder. Cook for a few seconds.
Add salt. Mix well. Remove from pan. let it cool.
Blend it in the blender or mixer make a coarse paste.
Don’t add water at any stage.
Pops Assembling –
Scoop out khichadi mixture, stuff a dash of techa and pickle masala. Take sliced baby corn and insert into the elongated khichadi ball. Seal the edges gently so that stick is holding well into balls. Remove whole garam masalas from khichadi before making pops.
For Slurry - In a bowl take all ingredients. Add sufficient water and make a thick slurry.
Dip Pops into a prepared slurry.
Roll into the crushed vermicelli mixture.
Fry carefully in a deep-frying pan on medium-low flame until golden brown and crispy. Transfer onto the paper towel to drain off excess oil
Serve hot with tomato sauce, techa, and refreshing Kokum Sherbet.
Garnish it with shredded carrot, tomato ketchup.
