Food

IDLI RECIPE: Ingredients (1 cup = 250 ML) 2   cup   idli rice / dosa rice / sona masuri rice 1   cup   urad dal ¾   cup   thin poha / avalakki / aval oil for greasing Instructions firstly, in a large mixing bowl soak 2 cup idli rice for 5 hours. alternatively, use dosa rice / sona masuri rice. in another bowl soak 1 cup urad dal for 3 hours. drain off the water from urad dal and blend to smooth paste adding water as required. transfer the smooth and fluffy batter of urad dal into a large bowl. in the blender take soaked rice and add ¾ cup of washed thin poha. bend to slightly coarse paste adding water as required. transfer the rice batter to the bowl of urad dal batter. mix well making sure everything is combined well. now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles. after 8 hours, batter doubles indicating well fermented with air pockets present. add 1½ ts...

PUTTU RECIPE MAIN INGREDIENTS :  R ice flour  INGREDIENTS Rice Flour  2 cups Grated Coconut 1 cup Ghee - 1/2 tbsp, melted Water as required (approx 2/3 cup)   Salt to taste. TIPS:    A tsp of cumin seeds can also be added to the puttu mix.    Addition of ghee yields soft puttu.   Once the puttu mixture is prepared, leave it aside for a minimum of half an hour to 2 hours.   Once the puttu is steamed, remove the mould and leave it aside for 3 minutes and then gently     push the finished puttu onto a plate.   Store bought puttu podi/powder can be used right away.   If using store bought rice flour, you need to roast it on low flame for 5-7 mts before using it       to  prepare Puttu.

  DOSA RECIPE:     Ingredients: 3 cup rice (chawal) 1 cup split black gram lentil (urad ki dhuli dal)  1 tsp salt (namak)  1 tsp fenugreek seeds (dana methi)  oil as required How to make plain dosa: Soak rice, dal and dana methi for 6 hours. Then grind them to a fine thin batter by adding little water. Add salt to it and leave it covered for 12 hours for fermentation. Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan. Grease all the corners and then cook it on the other side also. Put little water on the tawa and wipe it with a clean cloth before making each dosa. Serve them hot with hot sambhar and chutney.