Tandulachya Fenya Recipe (तांदुळाच्या फेण्या)
Summer vacation was the most interesting part of the year which we all waited for during our childhood. The summer holidays brought little joys along with it. The most memorable ones were enjoying summer activities with Grandma which included making pickles, enjoying tangy raw mangoes, Indian gooseberries, blackberries, Jamun, and helping her with various sun-dried preparations made out of mangoes, jackfruits, etc. Aside from these, there used to be a day kept aside especially during the summer for the mandatory activity of making Tandulachya Fenya. The delicious recipe is already making our mouth water and that’s the reason why we thought of sharing the joy with all you guys.
TGP is here with the recipe of Tandulachya Fenya to help you reminisce the memories from your childhood. Without further ado, let’s get started!
2 cups of Rice
Salt and Cumin seed powder - as per taste
Curd and ground green chillies as a side dish
Soak 2 cups of rice in water for three days at a stretch. Change the water every night.
On the fourth day, strain the water in which the rice was soaked.
Grind it into a fine paste by adding water to the fermented rice.
Add water if required to maintain the consistency
Add salt and cumin seed powder and stir well
Apply oil to the Feni dish and spread the batter evenly on every dish to make a Feni
Gently place these dishes on the stand
Place the stand in the Idli cooker and cook the fenis on steam for about 10-12 minutes
Once steamed properly, remove the stand and cool the dishes
Gently remove the Fenis from the dishes
Serve hot steaming Fenis with fresh curd and green chilli Thecha
Yes, that’s all it takes to make this nutrient-rich dish!
Since this is a fermented recipe, it is easier to digest and acts as a great source of Probiotics and Vitamin B 12. Go try this recipe out and do let us know how you like it!