सारे घेवर तल कर आप इसी तरह तैयार करके थाली में घेवर एक ऊपर एक रख लीजिये.
घेवर बनाने के लिये कढ़ाई या भगोनी जो भी ले रहे हैं वह भारे तले की और गहरी होनी चाहिये, घेवर का घोल गरम घी में डालते समय वह एकदम ऊपर आता है, कम गहरा बर्तन होने से गरम घी निकल कर गैस के ऊपर आ सकता है.
पाव/ ब्रेड खास रेसिपीज़ ज़ीरो अॉयल रेसिपीज़
The pan you utilize for frying need to be tall to prevent any mess inside the kitchen area. You need to pour the batter in intervals from the top so which the batter hits the oil as a skinny stream. Every time once the batter is poured, the oil will bubble up.
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घेवर घर पर सामान्य भगोनी या घर की कढ़ाई में बहुत अच्छी तरह से बनाया जा सकता है.
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After pouring ladle full batter, hold out for at least just one moment until the bubbles settle. Then pour the second batch and proceed this method. Make certain You will find a gap while in the centre. Force the batter to the outer side, like forming a circle in the middle.
If the center portion receives protected with batter, make some Area in the center using a fork. Continue to pour the batter.
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The batter need to be chilled. Hold the organized batter during the refrigerator for 20-half an hour to chill. Then start off preparing it. Superior to consider out a small amount of batter to prepare Ghevar and preserve the rest inside the refrigerator.
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At this website this point, pour An additional ladle filled with batter at the center. Repeat this process a total of 6 to 8 occasions, determined by how thick or slim you'd like your ghevar being.