Botve Nakhulya Maltya – Marathi Recipe

Instructions

• Take rava into a bowl and add salt.
• Mix well and add a little water at a time and make a little thick dough.
• The dough should neither be too thick nor too thin.
• Cover and rest it for at least 2 hours.
• Take the dough and break it into pieces.
• Transfer it into a blender jar and pulse it.
• Do not blend continuously. Give a pulse and stop.
• You can pound it in mortar and pestle.
• You also can use food processor for it.
• Take the dough out into a dish and knead it once more to make nice and even.
• Keep the dough covered always or it will dry out.

To Make Botve:

• Take a very little dough, even less that a pinch.
• Roll it in between thumb and forefinger to give it a oval shape like rice.

To Make nakhulya:

• Take very little dough, even less than a pinch.
• Roll it between thumb and forefinger to make round ball.
• Press the ball with the nail of the thumb at the center to make nakhulya.

To Make Maltya:

• Take a small ball of dough and roll it in your palms to make a roll.
• Give the roll twist from one end and continue in the same direction.
• Do not change the direction.
• Give it a twist like spiral pasta.

To Make Gavhale:

• Take minimum dough, even less than a pinch and roll it between the thumb and forefinger to give oval shape.
• Then roll the edges to make them a little thin.
• In short give it shape of wheat.

To Make Fenulya:

• Take a very small ball of dough, even less than a pinch and roll it in the thumb and forefinger to make nice even round ball.
• Press it on the teeth of comb or ’fani’.
• Remove it carefully from the reverse side.
• It gets nice marking of the teeth.
• Do not take comb that you are using.
• Buy a fresh comb or ‘fani’ from market and use.
• You can dry these all in shadow.
• No need to dry them under sun. It takes just a day to dry.
• You can store it in air tight container when these dry completely.