Divey are made in Marathi households on Amavasya or No-moon day of Ashaadh month. In the olden days they might have been lighting a few of them like lamps; ergo the name 'divey'. Nowadays we just make them because they taste delicious!
It's a simple steamed dish made from wheat atta, jaggery, and a little salt kneaded to stiff dough. Shaped into cups and steamed for 10-15 minutes in a steamer. Once done, filled with desi ghee and eaten.
The base raw material changes depending upon the region.. in Khandesh/Jalgaon side they use Bajra flour to make them.
The base raw material changes depending upon the region.. in Khandesh/Jalgaon side they use Bajra flour to make them.
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