Ingredients:
Urud dal - as required.
chopped onions or chopped pumpkins - 1 cup.
Salt - as required.
Method:
1. Soak urud dal for 1 hour and grind it to a fine, thick paste. Add salt.
2. Add chopped onions or chopped pumpkins.Spread a large sheet of plastic paper on a sunny place and place small balls of this mix until the flour is over.
3. Dry for 2 - 3 days depending on the heat, until they become crisp. Store in air tight containers.
Thursday, September 3, 2009
Rice Appalam
Ingredients :
Rice - 2 cups
Sago - 1/4 cup
Green chillies - 8
Asafoetida - 1/4 tsp
Salt - As required
Ghee - 3 tbsp
Method :
1. Grind rice and sago into a very nice powder. Grind 8 green chillies, 1/2 tsp salt and 1/4 tsp asafoetida. Add 2 cups of water to the ground paste and bring it to boil.
2. Add the ground rice flour to this and cook for 1 minute. Stir well.
3. Add 3 tsp ghee and knead the flour well so that the flour becomes very soft. Make even sized balls with this flour.
4. Grease the hand with ghee and knead the ball well until it becomes very soft. Then roll it with a roller as in poori to form a thin round shape.
5. Dip the top side of the shape in dry flour everytime you roll the flour.This will help to get the round shape easily.
6. Repeat this procedure for all the balls until all the balls are over. Spread these on a sheet of paper and dry it in the sun or under the fan.
Rice - 2 cups
Sago - 1/4 cup
Green chillies - 8
Asafoetida - 1/4 tsp
Salt - As required
Ghee - 3 tbsp
Method :
1. Grind rice and sago into a very nice powder. Grind 8 green chillies, 1/2 tsp salt and 1/4 tsp asafoetida. Add 2 cups of water to the ground paste and bring it to boil.
2. Add the ground rice flour to this and cook for 1 minute. Stir well.
3. Add 3 tsp ghee and knead the flour well so that the flour becomes very soft. Make even sized balls with this flour.
4. Grease the hand with ghee and knead the ball well until it becomes very soft. Then roll it with a roller as in poori to form a thin round shape.
5. Dip the top side of the shape in dry flour everytime you roll the flour.This will help to get the round shape easily.
6. Repeat this procedure for all the balls until all the balls are over. Spread these on a sheet of paper and dry it in the sun or under the fan.
Pushnikai Vadam
Ingredients:
2 cups blackgram dal
6-8 green chillies (or to taste)
small piece of asafoetida
salt to taste
1/4kg ash gourd
little coriander leaves (optional)
1-2 sprigs curry leaves
Method:
1. Wash and soak dal for half an hour, strain all the water.
2. Add chillies, salt and asafoetida to dal and grind to a very smooth paste. Avoid adding excess water while grinding.
3. Peel the ash gourd, remove seeds and the centre portion. Grate the gourd or mince into very fine pieces.
4. To ground batter add ash gourd pieces, add curry and coriander leaves, mix thoroughly.
5. Spread a clean sheet in the sun and using a teaspoon, keep spoonful of batter on cloth leaving space between two spoonfuls.
6. Allow one side to sun dry before removing from cloth. Gently peel the vadam, reverse them, so that the other side also gets dried properly before storing.
Fry and serve
2 cups blackgram dal
6-8 green chillies (or to taste)
small piece of asafoetida
salt to taste
1/4kg ash gourd
little coriander leaves (optional)
1-2 sprigs curry leaves
Method:
1. Wash and soak dal for half an hour, strain all the water.
2. Add chillies, salt and asafoetida to dal and grind to a very smooth paste. Avoid adding excess water while grinding.
3. Peel the ash gourd, remove seeds and the centre portion. Grate the gourd or mince into very fine pieces.
4. To ground batter add ash gourd pieces, add curry and coriander leaves, mix thoroughly.
5. Spread a clean sheet in the sun and using a teaspoon, keep spoonful of batter on cloth leaving space between two spoonfuls.
6. Allow one side to sun dry before removing from cloth. Gently peel the vadam, reverse them, so that the other side also gets dried properly before storing.
Fry and serve
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