Amollo
Introduction
Amollyo is abhakri which is made only on the religious occasion of“Ghudullya Parab” (Ghudulo).
Additional Information
Thetribal community people celebratedtribal religious festivals in the main village’s house called “Ghudullo”. During this festival, married girls come to their maternal house and stay for “Apone”, which is the period from Naya Parab till Gudulo. During this festival, newly married girls take one coconut and one Amoli (bhakri)and go to the house of the village’s headperson. Then they bring spring water from their sacred place. This water is collected in 4-5 Alluleaves (tropical leaves),which are large heart-shaped leaves, and tied tightly with the help of “Vayo”, which is one type of rope. The leaves containing water are then tied on the main door of the Ghudulloor the house of the village’s headperson.Then bhakri and coconut are cut into small pieces and distributed to all gathered. The gathered people then hold the water in their mouths and return to their homes.
- Serves: People
- Prep Time:
- Cooking:
- Difficulties: easy
Ingredients
For Cooking
- Ukde tandul- 2 Atiye(1kg)
- Udda dal- 3 handful
- Salt to taste
For Dressing
Nutritional Information
Procedure
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Soak the rice in a deep bowl overnight in water
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Wash and grind with jaggery and rice
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Cover the flour with a lid and keep aside for 12 hours for fermenting
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The Amollyo is made on a “Tovo” (griddle) on the traditional stove by applying some oil to the Tovo
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Put around 3 ladles of flour on the tova in a round shape, cover it, and cook on a low flame
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After 5 minutes, removethe bhakri with the help of a “Zarro” or ladle
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Amollyo is ready to serve
