Wednesday, July 15, 2009

Idiyaappam

Ingredient


Measurement
Rice flour 2 cups
Water to mix
oil to coat
Salt to taste




Method
1 Most rice flour you buy in the market will work, but if you can make your own rice flour at home it will be much better.
2 Mix the rice flour with enough hot water to make dough. Add salt.
3 You need the idli maker and the murukku or idiyaappam press/ mould with holes in it. You need to press the dough into idly plates in a circular motion. Steam it for ten minutes and take it out just like idlis
4 It is normally served with shredded coconut mixed with sugar. It is also served with hot curry of many sorts. Serve it hot, hot.

Onion Uthappam

Ingredients



Dosai Batter 2 cup
Onions 4 medium finely chopped
Green Chili 3 medium broken pieces
Ginger Finely minced 5 pieces
cilantro Few leaves
Oil 1 Tbsp for each(for about 8 Dosas)
Salt 1 Tbsp or to taste




Method
1 Mix and stir already prepared dosa batter, chopped onion, minced chili and ginger

2 Pour one serving spoon to a heated frying pan.

3 Don't spread like crispy dosa. Just pour and let it spread on its own. It has to be even and flat.

4 When the bottom is light golden brown,You can turn but do not over cook. (Some people don't turn it) Garnish with cilantro and serve hot

Uppuma recipe

ngredient


Measurement
1 cup cream of wheat,rava/sooji
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
few a few curry leaves
1 tsp dried red chilli
2 medium onions, finely chopped
2 green chillies, finely sliced
1" cube ginger, peeled & finely chopped
1/2 tsp turmeric powder
Salt 1 tsp or to taste

Method
1 Heat a large heavy saucepan over a medium heat and toast the rava for 5 minutes, stirring continuously, until the grains turn golden

2 Remove from the heat and set aside

3 In another heavy saucepan heat the ghee or oil. When hot add the mustard seeds, cumin, urad dal, chana dal, red chilli and curry leaves

4 Add 1 cup water to the pan then cover and simmer for 5 minutes. Slowly add the toasted semolina, stirring continuosly to avoid lumps forming

5 Cook uncovered over a low heat until all the water has been absorbed. remove the pan from the heat and serve

6 Serve with sugar, cutneys or sambar or just eat it plain