Ingredients:
1 cup idli rice1 ½ packets of frozen Idiappam (thawed in microwave in 30 second intervals)
1 ½ Onion, diced finely
1 tomatoe, diced finely
½ cup Green peas (if frozen, cook in microwave for 5 minutes)
½ cup Carrots(if frozen, cook in microwave for 5 minutes)
½ tsp ginger/garlic paste
Cilantro
Directions:
Heat oil and add onions until cooked, then add ginger/garlic paste. Next add tomatoe and vegetables until cooked together. Add idiappam. Then add red chili powder, salt to taste. Take off the heat and add cilantro
Showing posts with label Dosai. Show all posts
Showing posts with label Dosai. Show all posts
Thursday, January 8, 2009
Adai
Ingredients:
1 c. rice
¼ c. Chana Dahl
¼ c. urad dahl
¼ C. toovar Dahl
2 red chilies
2 hot green chilies
¾ c. water
1/8 tsp. asafetida
Salt to tast
¼ c. vegetable oil
Directions:
Mix rice and dhals together and soak in water for 3 hours. In a blender, grind the mixture of rice and dahls with the green and red chilies, adding about ¾ cup of water. The mixture should not be ground finely. It should be of a coarse nature and a thicker consistency. Mix asafetida and salt with it. The batter should not need to be fermented.
In a pan, add oil and fry some mustard seeds, urad dahl and chana dahl. Add to the adai batter. Adai can be made as soon as the batter is ready. Over medium heat, brush the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around. It should be thicker than Dosai. When golden brown, turn it over to cook the other side. Take it out of the griddle and serve hot. Makes about 8 adais.
1 c. rice
¼ c. Chana Dahl
¼ c. urad dahl
¼ C. toovar Dahl
2 red chilies
2 hot green chilies
¾ c. water
1/8 tsp. asafetida
Salt to tast
¼ c. vegetable oil
Directions:
Mix rice and dhals together and soak in water for 3 hours. In a blender, grind the mixture of rice and dahls with the green and red chilies, adding about ¾ cup of water. The mixture should not be ground finely. It should be of a coarse nature and a thicker consistency. Mix asafetida and salt with it. The batter should not need to be fermented.
In a pan, add oil and fry some mustard seeds, urad dahl and chana dahl. Add to the adai batter. Adai can be made as soon as the batter is ready. Over medium heat, brush the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around. It should be thicker than Dosai. When golden brown, turn it over to cook the other side. Take it out of the griddle and serve hot. Makes about 8 adais.
Dosai (Shanthi Akka)
Ingredients:
1 cup urad dahl
1 Tbsp chana dahl
½ tsp fenugreek
Salt
3 cups rice flour
Directions:
Soak overnight. Grind it. Mix in 3 cups of rice flour
1 cup urad dahl
1 Tbsp chana dahl
½ tsp fenugreek
Salt
3 cups rice flour
Directions:
Soak overnight. Grind it. Mix in 3 cups of rice flour
Idili/Dosai
Ingredients:
6 cups of idli rice
2 1/4 cups of whole urad dahl
1 tsp fenugreek
Directions:
Soak the idli rice separately from the urad dahl/fenugreek. Soak for at least 3 to 4 hours, Grind the rice for 15 minutes. Then grind the urad dahl/fenugreek for 25 minutes. Combine the two together and let it rise in the oven (leave oven light on).
To make dosai, add a little water.
To make uthapam/pongalam, add diced onions and green chilies and pour the batter to the size of a pancake.
6 cups of idli rice
2 1/4 cups of whole urad dahl
1 tsp fenugreek
Directions:
Soak the idli rice separately from the urad dahl/fenugreek. Soak for at least 3 to 4 hours, Grind the rice for 15 minutes. Then grind the urad dahl/fenugreek for 25 minutes. Combine the two together and let it rise in the oven (leave oven light on).
To make dosai, add a little water.
To make uthapam/pongalam, add diced onions and green chilies and pour the batter to the size of a pancake.
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