DOSAS
|
Cooking
Time : 20 min.
Fermenting Time :
4 hours.
Preparation Time :
10 min.
Soaking Time :
2 hours.
Makes 8 dosas.
|
|
|
Ingredients
1 cup raw rice
1/3 cup split black gram (urad dal)
2 tablespoons cooked rice
2 tablespoons beaten rice (poha)
5 to 7 fenugreek seeds (methi)
salt to taste
oil for cooking
To serve
coconut chutney
sambhar
|
| |
| |
Method |
| 1. |
Wash
the raw rice, urad dal and fenugreek seeds. Soak in a little water
along with the beaten rice and cooked rice for at least 2 hours. |
| 2. |
Grind
to a smooth paste with a little water. Cover and keep aside for at
least 4 hours. Add salt and mix well. |
| 3. |
Heat
a non-stick tava and grease it lightly with oil. When hot, pour a
ladelful of the batter, spread using a circular motion to make a
thin dosa and cook on one side. |
| 4. |
Pour
a little oil along the edges while cooking. When crispy, fold over
and serve hot. |
| 5. |
Repeat
with the remaining batter. |
| 6. |
Serve
with coconut chutney and sambhar. |
|
| |
Handy
tip(s) :
| 1. |
VARIATION
: MASALA DOSA |
| 2. |
When
the dosa is cooked, put some potato bhaji on it. Roll to form a
cylindrical shape and serve hot. |
|
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IDLI
|
Cooking
Time : 45 minutes.
Fermenting Time : :
Overnight.
Preparation Time :
15 minutes.
Soaking Time : :
2 to 3 hours.
Makes 30 idlis.
|
|
|
Ingredients
3 cups parboiled rice
1 cup split black gram (urad dal)
salt to taste
oil for greasing
To serve
sambhar
|
| |
| |
Method |
| 1. |
Wash
and soak the rice and urad dal in lukewarm water for 2 to 3 hours. |
| 2. |
Drain,
wash and grind to a smooth paste. |
| 3. |
Cover
and keep aside overnight to ferment. |
| 4. |
Add
tha salt and mix well. |
| 5. |
Put
spoonfuls of the batter into greased idli moulds and steam for 15
minutes. |
|
| |
Handy
tip(s) :
| 1. |
Serve
hot with a chutney of your choice or sambhar. |
|
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VERMECELI
IDLI
|
Cooking
Time : 10 min.
Fermenting Time :
30 min.
Preparation Time :
15 min.
Makes 12 idlis.
|
|
|
Ingredients
1 cup broken vermicelli (135 grams)
1/2 cup semolina (rawa)
1 cup curds
1 tablespoon Eno's fruit salt
3 tablespoons oil
salt to taste
oil for greasing
For the tempering
1 tablespoon broken cashewnuts
2 teaspoons split black gram (urad dal)
1/2 teaspoon mustard seeds
4 green chillies, chopped
3 to 4 curry leaves
a pinch asafoetida (hing)
1 tablespoon oil
|
| |
| |
Method |
| 1. |
Roast
the broken vermicelli in 1 1/2 tablespoons of oil till golden
brown. Keep aside. |
| 2. |
In
the remaining 1 1//2 tablespoons of oil, roast the semolina till
light brown. Keep aside. |
| 3. |
Combine
the vermicelli, semolina, curds, salt and 1 1/2 cups of water and
keep aside for at least 30 minutes. |
| 4. |
To
prepare the tempering, fry the cashewnuts and the urad dal in oil
till golden brown. Add the mustard seeds, green chillies, curry
leaves and asafoetida and fry till the mustard seeds crackle. Pour
into the idli batter. |
| 5. |
Add
the fruit salt and mix well. Immediately pour into greased idli
moulds and steam for 10 minutes. |
| 6. |
Serve
hot with a chutney of your choice. |
|
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COCANUT
CHUTNEY
|
Cooking
Time : 15 min.
Preparation Time :
10 min.
Makes 1 cup.
|
|
|
Ingredients
1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
1 tablespoon roasted split gram (daria dal), optional
salt to taste
For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil
|
| |
| |
Method |
| 1. |
Put
the coconut, green chillies, ginger, roasted split gram and salt
in a blender with a little water and grind to make a fine paste.
Keep aside. |
| 2. |
Prepare
the tempering by heating the oil and adding the mustard seeds, red
chilli and curry leaves and stirring till the mustard seeds
crackle. Pour this tempering over the chutney and mix well. |
| 3. |
Refrigerate
and use as required. |
|
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SAMBAR
|
Cooking
Time : 15 min.
Preparation Time :
20 min.
Serves 4 to 6.
|
|
|
Ingredients
For the sambhar
1 cup toovar dal (arhar)
1 tomato, chopped
1 onion, chopped
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 potato, peeled and cubed
1 tablespoon tamarind pulp (imli)
salt to taste
For the sambhar masala
6 to 8 red chillies
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds (methi)
1 tablespoon toovar dal (arhar)
1 tablespoon split Bengal gram (chana dal)
1 tablespoon split black gram (urad dal)
1 teaspoon turmeric powder (haldi)
1/2 teaspoon asafoetida (hing)
1 teaspoon oil
For the tempering
1 teaspoon mustard seeds
6 curry leaves
1/4 teaspoon asafoetida (hing)
2 tablespoons oil
|
| |
| |
Method |
| 1. |
For
the sambhar masala |
| 2. |
Heat
the oil and roast all the ingredients for the sambhar masala in
it. |
| 3. |
Grind
to a fine paste in a blender using a little water. Keep aside. |
| |
How
to proceed |
| 1. |
Wash
and pressure cook the dal, tomato, onion, brinjals, drumstick and
potato with 2 cups of water. |
| 2. |
Then
add the tamarind pulp, sambhar masala, salt and 4 cups of water
and bring to a boil. |
| 3. |
Prepare
the tempering by heating the oil and frying the mustard seeds,
curry leaves and asafoetida until the mustard seeds crackle. Add
this to the sambhar and simmer for 15 minutes. |
| 4. |
Serve
hot. |
|
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