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ADAI |
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| Ingredients |
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| par boiled rice |
2 |
cups |
| toor dhal |
1/2 |
cup |
| bengal gram dhal |
1/2 |
cup |
| black gram dhal |
1/4 |
cup |
| red chillies |
8 |
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| cumin seeds |
1 |
tsp |
| cut coriander leaves and curry leaves |
1 |
tsp |
| salt |
as reqd |
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| oil |
as reqd |
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| Method |
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| 1.soak rice and dhal together for 2 to 3 hours |
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| 2.grind it along with red chillies till fine rawa
consistency |
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| 3.mix with other ingredients |
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| 4.heat a dosa tawa and spread little batter using
laddle into thick circular adai |
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| 5.add a teaspoon of oil around the adai |
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| 6.serve hot with coconut chutney |
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| Note |
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| generally Adai batter is not fermented |
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RAWA UPPUMA
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| Ingredients |
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| bombay rawa |
2 |
cups |
| water |
4 |
cups |
| onions |
2 |
large |
| green chillies |
6 |
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| mustard seeds |
1 |
tsp |
| black gram dhal |
1 |
tsp |
| curry leaves |
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| grated coconuts |
1/4 |
cup |
| oil or ghee |
5 |
tsp |
| Method |
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| 1.fry rawa till it is brown without adding oil |
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| 2.heat a deep curved pan with oil or ghee |
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| 3.add seasonings, chillies and onion |
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| 4.fry till onions become transluscent |
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| 5.add rawa and fry in medium flame for 2 minutes |
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| 6.pour boiling water and stir in reduced flame. when
moisture is absorbed and uppuma is cooked remove from
fire |
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| 7.granish with grated coconut |
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IDYYAPPAM
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| Ingredients |
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| raw rice flour |
2 |
cup |
| water |
as rqd |
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| salt |
to taste |
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| Method |
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| 1.slightly fry the rice flour |
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| 2.mix salt and flour together in a mixing bowl |
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| 3.heat water in a heavy bottom vessel. When it starts
bubbling, reduce the flame |
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| 4.sprinkle water gradually and knead to a smooth
dough |
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| 5.put it in greased idyyappam maker |
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| 6.place it on greased idli plates &steam it |
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| 7.serve hot with coconut milk or chicken curry |
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AAPPAM
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| Ingredients |
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| raw rice |
2 |
cups |
| coconut milk |
1 |
cup |
| cooking soda |
1/4 |
tsp |
| grated coconut |
1 |
tsp |
| cooked rice |
1 |
tsp |
| Method |
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| 1.soak rice for 2 hours |
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| 2.grind both rice and grated coconut to smooth paste |
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| 3.mix rice with salt and allow to ferment till next
day |
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| 4.add coconut milk and soda to the fermented batter |
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| 5.mix well and pour in paniyaram pan |
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| 6.serve hot with the coconut milk or masi sambal |
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| 7.if you need egg aappam mix 1 egg and 1/4 cup of
sugar with this flour |
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| Note |
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| If aappam pan is not available use curved nonstick
pan |
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PUTTU (PITTU)
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| Ingredients |
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| raw rice or samba rice flour |
2 |
cups |
| grated coconut |
1 |
cup |
| salt |
to taste |
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| Method |
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| 1.mix flour and salt in a bowl |
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| 2.sprinkle water and gather flour gradually |
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| 3.when you hold the flour it should stay together
when you leave the flour it should go loose and separate |
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| 4.take the pittu kuzhal. First put some grated
coconut then put some flour, repeat this till it gets
filled. |
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| 5.serve hot with coconut milk and sugar |
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| Note |
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| If the pittu kuzal is not available use the idli
plate and steam it. |
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| If necessary sprinkle little water while kneading |
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IDLI
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| Ingredients |
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| par boiled rice |
4 |
cups |
| black gram dhal |
1 |
cup |
| rock salt |
to taste |
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| Method |
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| 1.soak dhal and rice separately for 3 hours |
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| 2.grind dhal till smooth forthy |
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| 3.grind rice to fine rawa consistency |
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| 4.before removing from grinder mix salt and grind
dhal to the mixture well |
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| 5.grind the batter previous day itself so that the
batter is fermented for atleast 15 to 20 hours |
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| 6.next day morning mix the batter well and pour is
gresed idli plates and steam for 10 minutes |
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| Note |
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| In few place dhal alone is ground and it is mixed
with "idli rawa", in that case use little more
dhal and 2 tsp of cooked rice. |
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DOSAI
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| Ingredients |
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| raw rice |
5 |
cups |
| black gram dhal |
1 |
cup |
| Method |
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| 1.soak rice and dhal separately for 3 hours |
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| 2.grind to smooth paste with enough water |
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| 3.add salt just before taking out from grinder |
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| 4.next day morning mix well and dilute the dough if
necessary with water |
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| 5.heat the dosa tawa and pour a ladle full of dough
in the center |
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| 6.spread in a circular motion add a teaspoon of oil |
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| 7.when one side is cooked flip over to the other side
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| 8.serve with coconut chutney or sambar |
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