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.
Wednesday, July 15, 2009
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
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
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
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