Rawa Kichadi
Vegetables – 6 Beans, 1 small carrot, 1 onion (optional), shelled green peas – 1/4 cup green chillies – 1 Cut the vegetables into fine pieces. Take 1 cup of rawa and lightly roast without oil to make it crisp. … Continue reading →
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Cabbage Idli
Ingredients: Rice soaked for 3 hrs- 250gms, Grated cabbage – 150gms, Chilli powder- 3 tsp, Haldi powder- 1tsp, Asaphoetida- 2tsp, Salt- 2tsp Method: Coarsly grind all the ingredients except cabbage adding 1 cup water. The batter must be thicker than … Continue reading →
Kancheepuram idli
par-boiled rice – 200g, Raw rice – 200g, Urud dal – 200g Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste. Add 1/2 tsp salt and mix well. Keep it overnight. Next … Continue reading →
Ghee Idli Sambar
Make idlis using a idli plate for mini idlis as described in Idli.While serving, soak these about 10 idlis in Sambar. Add 4-5 tsps of ghee to this.
Continue reading →Rawa Idli
Soak rawa in Curd for 1 hour. In 4 tsp of ghee, fry the following: 1 tsp whole black peppers, . When it bursts, add few cashews, a bunch of curry leaves and add it to the soaked rawa. Add … Continue reading →
Rava idli
Soak 2 cups of rawa in Curd for 2 hours. Soak 1/2 cup urud dal for 1 – 11/2 hours and grind nicely. Mix the soaked rave and the ground urud dal , add salt and leave it for 1/2 … Continue reading →
Idli
Par-boiled rice – 3 cups urud dal – 1 cup Rinse and soak the above ingredients in water for about 2-3 hours.Then grind in a blender (with adding water in steps).Add salt and keep it aside (to get sour)for 12 … Continue reading →
Rice Dosai
Ingredients: White Rice- 1 cup, Salt – 1 Tsp or As desired, Water- 2 1/2 cups, Jaggery- 4 Tbsps, Fresh Shred Coconut- 4 Tbsps, Oil Method: 1.Soak the rice in water for about an hour. 2.Drain the water. Grind the … Continue reading →
Vella Dosai
Ingredients: Wheat flour & Jaggery- 1 cup, Rice Flour & All Purpose flour{Maida}- 1/4 cup, Cream of rice{Rava}- 3 T. spoons, Coconut finely chopped- 1/4 cup, Cardamom powdered- 2, Ghee per dosai- 1 to 2 t.spoons Method: Melt jaggery in … Continue reading →
Aappam
par boiled rice – 200g, urud dal – 2tsp, fenugreek seeds – 1/4 tsp(this is to make it soft), salt – 1/4 tsp, coconut milk or tender coconut water – 1 cup, baking soda – 1/4 tsp. Soak par boiled … Continue reading →