<div dir="ltr" style="text-align: left;" trbidi="on"> <div style="background-color: white; border: 0px; box-sizing: content-box; font-family: 'Arial Narrow', Arial, Helvetica, sans-serif; font-weight: normal; line-height: 1.1; margin: 5px 0px 10px; padding: 0px; text-align: left; vertical-align: baseline;"> <span class="title" id="dnn_ctr2648_dnnTITLE_titleLabel" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; box-sizing: content-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">Kambu Dosai</span></span></div> <div style="background-color: white; border: 0px; box-sizing: content-box; font-family: 'Arial Narrow', Arial, Helvetica, sans-serif; font-weight: normal; line-height: 1.1; margin: 5px 0px 10px; padding: 0px; text-align: left; vertical-align: baseline;"> <span class="title" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; box-sizing: content-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;"><br /></span></span></div> <h2 style="background-color: white; border: 0px; box-sizing: content-box; font-family: 'Arial Narrow', Arial, Helvetica, sans-serif; font-weight: normal; line-height: 1.1; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;"> <span style="font-size: small;">Ingredients</span></h2> <ul style="background-color: white; border: 0px; box-sizing: content-box; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 19.6px; margin: 0px 0px 10px 40px; padding: 0px; vertical-align: baseline;"> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Pearl Millet (Kambu)- 1 cup</li> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Rice - 1/4 cup</li> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Urad dal - 1/4 cup</li> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Fenugreek seeds - 1/2 tsp</li> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Salt - 1 tsp</li> </ul> <div style="background-color: white; border: 0px; box-sizing: content-box; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 19.6px; margin-bottom: 10px; padding: 0px; text-align: center; vertical-align: baseline;"> <br /></div> <h2 style="background-color: white; border: 0px; box-sizing: content-box; font-family: 'Arial Narrow', Arial, Helvetica, sans-serif; font-weight: normal; line-height: 1.1; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;"> <span style="font-size: small;">Method</span></h2> <ol style="background-color: white; border: 0px; box-sizing: content-box; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 19.6px; margin: 0px 0px 10px 40px; padding: 0px; vertical-align: baseline;"> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Wash and soak the pearl millet, rice, dal and fenugreek seeds and soak it together in enough water for at least 2 hours.</li> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Grind it to a smooth and fluffy batter with the salt and required water.</li> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Let the batter ferment in a warm place for at least 6 hours.</li> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Heat a griddle, add 2-3 drops of oil and wipe it off with a clean kitchen towel.</li> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Pour a ladle full of batter in the center of the griddle and spread it into a thin crepe using the back of the ladle. </li> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">Drizzle 1 tsp of oil around the edges of the dosa.</li> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.7em; padding: 0px; vertical-align: baseline;">When the edges are cooked, you will be able to remove it. Flip it and cook the other side too.</li> </ol> <h2 style="background-color: white; border: 0px; box-sizing: content-box; font-family: 'Arial Narrow', Arial, Helvetica, sans-serif; font-weight: normal; line-height: 1.1; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;"> <span style="font-size: small;">Serving Suggestion</span></h2> <ul style="background-color: white; border: 0px; box-sizing: content-box; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 19.6px; margin: 0px 0px 10px 40px; padding: 0px; vertical-align: baseline;"> <li style="border: 0px; box-sizing: content-box; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;">Serve hot with some chutney</li> </ul> <div> <span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 19.6px;"><br /></span></span></div> <h2 style="background-color: white; border: 0px; box-sizing: content-box; font-family: 'Arial Narrow', Arial, Helvetica, sans-serif; font-weight: normal; line-height: 1.1; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;"> <span style="font-size: large;">Dosa batter with Kambu maavu (Bajra Flour)</span></h2> <div style="background-color: white; border: 0px; box-sizing: content-box; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 19.6px; margin-bottom: 10px; padding: 0px; vertical-align: baseline;"> If you are using store bought Bajra Flour, just soak the urad dal. Grind it to a smooth paste. Mix the bajra flour, rice flour, salt and required water with it to make a smooth batter. Let it ferment before you make dosas. </div> <h2 style="background-color: white; border: 0px; box-sizing: content-box; font-family: 'Arial Narrow', Arial, Helvetica, sans-serif; font-size: 36px; font-weight: normal; line-height: 1.1; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;"> </h2> </div> Kambu Dosai Ingredients Pearl Millet (Kambu)- 1 cup Rice - 1/4 cup Urad dal - 1/4 cup Fenugreek seeds - 1/2 tsp Salt - 1 tsp ... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <span style="color: #990000;"><b>Rava Dosa</b></span><br /> <br /> Ingredient Needed<br /> <br /> Rava / Semolina - 1 cup<br /> Rice Flour - 1/2 cup<br /> Salt to taste<br /> Oil - for cooking<br /> Water as required to make thin batter<br /> <br /> Seasoning<br /> <br /> Onions - 1 medium<br /> Curry leaves few<br /> Green Chilies - 2 nos<br /> pepper - 2 spoon<br /> <br /> How to make the Rava Dosa<br /> <br /> In a bowl, take the rava and rice flour together. Add water and mix well. Add salt, then add the seasoning<br /> ingredients and mix well. Let it rest for 15 - 20 mins. <br /> <br /> Heat a tawa till it is hot, simmer. Take a ladleful of rava batter and pour on the tawa in a circular movement. Spread it as a regular dosa, once the batter is poured as a circle. We will not be able to spread this as the regular dosa. Sprinkle oil . Once its cooked on the bottom, flip it to the other side.<br /> <br /> The batter should be really thin, the moment the batter touches the hot pan, pores will be formed. That way you know you have the right consistency. Cook on both sides and serve with coconut chutney!<br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiKtCM44RXfRpRyXukOw2AJjv4zAgVoI24vsbQqaDRUt9ryIwGgX6yAVAxtAx0A6Fw3CqhoBHlU4AUrQAv7tbtf_yYC6TTJUOovqXYcsJt1HlVD9LMmTWXPX9MKbgskIVA4gkixa4Smrb/s1600/ravadosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiKtCM44RXfRpRyXukOw2AJjv4zAgVoI24vsbQqaDRUt9ryIwGgX6yAVAxtAx0A6Fw3CqhoBHlU4AUrQAv7tbtf_yYC6TTJUOovqXYcsJt1HlVD9LMmTWXPX9MKbgskIVA4gkixa4Smrb/s400/ravadosa.jpg" width="314" /></a></div> </div> Rava Dosa Ingredient Needed Rava / Semolina - 1 cup Rice Flour - 1/2 cup Salt to taste Oil - for cooking Water as required to make... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <span style="font-size: small;"><b>Red Beans Rice</b></span><br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6feHvRQ-MWn7Weg-YX-Ha-p20543hb_EgoQUB4Q1qZs9uXJhCxjfjrLt5iqZJn0FKcmIRtzO4FdH4TelZM0p7fcDFdnMo5q1h8_qd_oBtf_4kLqP8T_RdzXQ-2ZQNTnbO3ffBa3bzm2B/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6feHvRQ-MWn7Weg-YX-Ha-p20543hb_EgoQUB4Q1qZs9uXJhCxjfjrLt5iqZJn0FKcmIRtzO4FdH4TelZM0p7fcDFdnMo5q1h8_qd_oBtf_4kLqP8T_RdzXQ-2ZQNTnbO3ffBa3bzm2B/s1600/images.jpg" /></a></div> <br /> <br /> <span style="font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients </b><br /><br />Basmati rice 1 cup<br />Small red beans -1/4 cup<br />Onions - 1/2 cup chopped<br />Tomatoes - 1/2 cup chopped<br />Ginger-garlic paste - 1 tsp<br /><br />Coriander powder - 1 tsp<br />Chillies powder -1/2 tsp<br />Garam masala powder - 1/2 tsp<br />Fresh Lemon juice -1 tbsp<br />Cloves -2<br />Cinnamon - 1 inch piece<br />Bay leaf -1<br />Oil - 1 tbsp<br /><br /><b>Preparation</b><br /><br />Soak basmati rice for 15 minutes, drain off water and keep it aside.</span></span><br /> <span style="font-size: medium;"><span style="font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Heat oil in a pan and add cloves,cinnamon,bay leaf<br /><br />Add onions and saute till they become transparent.<br /><br />Then add ginger-garlic paste and saute for a few more minutes.<br /><br />Add tomatoes and fry a little.<br /><br />Add coriander powder, chillie powder, garam masala powder, cooked red beans, rice, salt required, 2 cups of boiling water, lemon juice and pressure cook.<br /><br />Garnish with coriander leaves.<br /><br />Red Beans Rice is ready to be served with raitha or papads or chips.</span></span><span style="color: #660000; font-weight: bold;"> </span></span></div> Red Beans Rice Ingredients Basmati rice 1 cup Small red beans -1/4 cup Onions - 1/2 cup chopped Tomatoes - 1/2 cup chopped Ginger-gar... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <div style="background-color: white; color: #524043; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"> <span style="font-size: 10pt;"><span style="color: #cc0000;"><br /></span></span></div> <div style="color: #524043; font-family: 'Open Sans', Helvetica, Arial, sans-serif; line-height: 20px;"> <h2 style="font-family: Glegoo, serif; line-height: normal; margin: 10px 0px; padding-top: 0px; text-rendering: optimizelegibility;"> <span style="background-color: white; font-size: small;"> Kuzhi Paniyaram</span></h2> <div style="background-color: white; font-size: 14px;"> <br /></div> <div class="separator" style="background-color: white; clear: both; font-size: 14px; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoLZvl4BiscKef1gD3IycS6a-RGfi0Q-MShVKDb7lOCpDpS9pT23yuVoXCSvkB9AvFcFV9G0wyX430-oXk7uiu4Z-SyBgqnnve1PwlWTySvoX-DOxLzR1ANh0jwf8VQAx_NPwaooasq0F/s1600/paniyaram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoLZvl4BiscKef1gD3IycS6a-RGfi0Q-MShVKDb7lOCpDpS9pT23yuVoXCSvkB9AvFcFV9G0wyX430-oXk7uiu4Z-SyBgqnnve1PwlWTySvoX-DOxLzR1ANh0jwf8VQAx_NPwaooasq0F/s1600/paniyaram.jpg" /></a></div> <div style="background-color: white; font-size: 14px;"> <br /></div> </div> <div style="background-color: white; color: #524043; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"> <span style="font-size: 10pt;"><span style="color: #cc0000;"><br /></span></span></div> <div style="background-color: white; font-size: 14px; line-height: 20px;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: 10pt;"><b>Ingredients</b><br />2 cups of <span style="color: black;">dosa/idli batter</span><br /><span style="color: #524043;">1/4 cup onions chopped finely (if you get the baby pearl onions they are more tastier)</span><br /><span style="color: #524043;">1 teaspoon of green chilles chopped coarsely</span><br /><span style="color: #524043;">1 tablespoon finely chopped curry leaves</span><br /><span style="color: #524043;">Salt to taste</span><br /><span style="color: #524043;">1 tablespoon of oil</span></span></div> <div style="background-color: white; font-size: 14px; line-height: 20px;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: 10pt;"><br /><b>Method</b><br /><span style="color: #524043;">In a small pan heat the oil, Add the chopped onions and saute until onions are tender.</span><br /><span style="color: #524043;">Combine all the ingredients including the above mixture into the dosa batter.</span><br /><span style="color: #524043;">Grease the paniyaram pan with oil. Spoon the dosa mixture into the holes of the pan. Heat the pan on medium heat and cover with a lid. After a 3-4 minutes you will notice the top part steamed. At this point, turn over each paniyaram and allow it to cook the other side. This time around don't cover with a lid. Allow it to cook on medium low heat until the bottom is browned and crisp.</span><br /><span style="color: #524043;">Once done, remove and arrange on serving trays.Server with your favorite chutney.</span></span></div> </div> Kuzhi Paniyaram Ingredients 2 cups of dosa/idli batter 1/4 cup onions chopped finely (if you get the baby pearl onions the... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <span style="background-color: white; color: #330000; font-weight: bold; line-height: 21.559999465942383px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Idli Recipe</span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="background-color: white; color: #330000; font-weight: bold; line-height: 21.559999465942383px;"><br /></span> <span style="background-color: white; color: #330000; font-weight: bold; line-height: 21.559999465942383px;"><br /></span> </span><br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycFw7aeMkTGJfLUetEq4luiNXNUVKoS0wjmuYjHUDPDd6XOQXgbzbq6_DBWqDJXi00GaIzwgiJNSJm-UF0zivxUMTRO8n5LIY9kDXNdO3cEMukJCR2pjLmvzt67uW7Sh9iO4ijocaJ8e7/s1600/idli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycFw7aeMkTGJfLUetEq4luiNXNUVKoS0wjmuYjHUDPDd6XOQXgbzbq6_DBWqDJXi00GaIzwgiJNSJm-UF0zivxUMTRO8n5LIY9kDXNdO3cEMukJCR2pjLmvzt67uW7Sh9iO4ijocaJ8e7/s1600/idli.jpg" width="320" /></span></a></div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="background-color: white; color: #330000; font-weight: bold; line-height: 21.559999465942383px;"><br /></span> <span style="background-color: white; line-height: 21.559999465942383px;"><span style="font-weight: bold;"><span style="color: #0c343d;">Recipe</span></span></span></span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small; line-height: 21.559999465942383px;">Par Boiled Idli rice - 3 cups (Idli Pulungal Arisi)</span><br /> <div style="background-color: white; line-height: 21.559999465942383px;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Urad dal - 1 cup (Mulu Ulundu or whole urad dal without skin)</span></div> <div style="background-color: white; line-height: 21.559999465942383px;"> <br /></div> <div style="background-color: white; line-height: 21.559999465942383px;"> <span style="font-weight: bold; text-align: justify;"><span style="color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Soak Procedure</span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: justify;">soaking time is also equally important. Wash and soak rice and dal for 5- 6 hours.</span></div> <div style="background-color: white; line-height: 21.559999465942383px;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: justify;"><br /></span></div> <div style="background-color: white; line-height: 21.559999465942383px;"> <span style="font-weight: bold; text-align: justify;"><span style="color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Grinding:</span></span></div> <div style="background-color: white; line-height: 21.559999465942383px;"> <div style="text-align: justify;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I personally, always prefer to use wet grinder for grinding batter for idli and dosa. The secret to soft idli lies in grinding and the consistency of the batter.</span></div> <div style="text-align: justify;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div> <div style="text-align: justify;"> <div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">First grind the urad dal well until it is light and fluffy. After switching on the grinder, do not forget about it. Check now and then and add water little by little to the batter (you can use ice cold water if needed).</span></div> <div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I usually grind urad dal for about 40 minutes. Then remove the grounded dal from the grinder. The urad dal batter should not be sticky but light and fluffy.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Then add the soaked rice along with little water. You should not add too much water in the beginning itself.You have to add water little by little, while it grinds. Grind rice to a smooth paste.</span></div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="text-align: left;" /></span> <div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Then add the grounded urad dal to the grounded rice and grind for another 5 minutes so that it gets mixed well.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Remove the batter from the grinder, add salt and mix well with your hands. Fill only up to half in a container leaving room for it to raise while fermenting.</span></div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="color: #330000; text-align: left;" /></span> <div> <span style="font-weight: bold;"><span style="color: #0c343d; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Consistency </span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Just as grinding is important, the consistency of the batter is also equally important.If your batter is too thin, the your idli will turn flat.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">If your batter is thick, then your idli will be rock hard. So take care when adding water while grinding. That is the reason why you should add water little by little by checking the consistency.</span></div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="text-align: left;" /></span> <span style="color: #660000; font-family: Arial, Helvetica, sans-serif; font-size: x-small; font-weight: bold; text-align: left;">Steaming</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="text-align: left;" /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: left;">You can use an idli pot or a streamer or a kadai or a pressure cooker without weight for steaming. </span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="text-align: left;" /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: left;">You can use any heavy bottomed vessel with a lid which can fit your idli moulds perfectly.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br style="text-align: left;" /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: left;">The<span style="font-weight: bold;"> important point</span> to be noted here is to bring the water to boiling point before steaming the idlis.<br /><br />I place a damp muslin cloth on the idli mould , then scoop out a ladle of batter and fill in the idly moulds, then close it with a lid.You can even grease your idli mould with oil but I usually prefer the first method for the lovely texture.<br /><br />Steam for 10-12 minutes. Insert a fork in the middle, if it comes out clean, then your idli is done. Invert the mould on a plate and gently remove the mould. Sprinkle water on the cloth and gently separate the cloth from the idlis.<br /><br />Serve hot with any <a href="http://www.padhuskitchen.com/2010/09/chutney-recipes-chutney-varieties.html" style="color: #660000; font-weight: bold; text-decoration: none;" target="-blank">chutney</a> or<span style="font-weight: bold;"> </span><a href="http://www.padhuskitchen.com/2010/09/sambar-recipes-sambar-varieties-south.html" style="color: #660000; font-weight: bold; text-decoration: none;" target="-blank">sambar</a> or just<a href="http://www.padhuskitchen.com/2009/09/idly-milagai-podi.html" style="color: #660000; text-decoration: none;" target="-blank"><span style="font-weight: bold;"> idli podi</span> </a>and gingerly oil.</span></div> <div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div> </div> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span> <br /></div> Idli Recipe Recipe Par Boiled Idli rice - 3 cups (Idli Pulungal Arisi) Urad dal - 1 cup (Mulu Ulundu or whole urad dal without sk... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <div style="background-color: white; border: 0px; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="color: #990000; font-family: Arial, Helvetica, sans-serif;"><b>Sweet Appam </b></span></div> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGi3tWEApHT-OW86cE_JOCaH7vCSk1HRZ5K7ta7A3UL3zabeVZad9RwIWQ9q_w2jLglK8_QpMcXOrWE3HWNi2H8LNUYf6Iro7L_5VtycwT_Cb4Q8WGY_kCYn8m47TxIyZzeZ7f1U8wN4l/s1600/sweet+appam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGi3tWEApHT-OW86cE_JOCaH7vCSk1HRZ5K7ta7A3UL3zabeVZad9RwIWQ9q_w2jLglK8_QpMcXOrWE3HWNi2H8LNUYf6Iro7L_5VtycwT_Cb4Q8WGY_kCYn8m47TxIyZzeZ7f1U8wN4l/s1600/sweet+appam.jpg" /></span></a></div> <div style="background-color: white; border: 0px; color: #666666; font-size: 13px; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div> <div style="background-color: white; border: 0px; color: #666666; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span></div> <div style="background-color: white; border: 0px; color: #666666; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Rava 1 cup</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Maida 1/2 cup</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Banana 1</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sugar 3/4 cup</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Cardamom 1,powdered</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Cashew -5</span></div> <div style="background-color: white; border: 0px; color: #666666; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif;"><b>Procedure</b></span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">• Soak Rava in water for 1 hour.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">• Add rice flour, banana, sugar and mix it well.</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">• Batter should be like dosa batter consistency.( Make sure it is not too watery) and f<span style="line-height: 1.8em;">ry cashew and cardamom with Oil and add it to thismixture</span></span></div> <div style="background-color: white; border: 0px; color: #666666; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; line-height: 1.8em;">• Heat oil in a pan. Pour in a laddle of batter to the oil and Fry it.</span></div> <div style="background-color: white; border: 0px; color: #666666; line-height: 1.8em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;"> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">• Appam is ready!</span></div> </div> Sweet Appam Ingredients Rava 1 cup Maida 1/2 cup Banana 1 Sugar 3/4 cup Cardamom 1,powdered Cashew -5 Procedure • Soak Ra... + Read more »
<div dir="ltr" style="text-align: left;" trbidi="on"> <table border="0" cellpadding="2" cellspacing="2"><tbody> <tr><td valign="top"><h1 class="h2_song" style="color: #b9121b; font-size: 28px; letter-spacing: -1px; margin: 0px; padding: 0px;"> <span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: small;"> Navadhanya Vadakari Recipe</span></h1> </td></tr> </tbody></table> <span style="font-family: Arial, Helvetica, sans-serif;"><br /></span> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYOj54x4nlJNmaBdM4Q_SxoAXFkaOu_mrJPFj59rgLAocp2_xDSArtwfauh1kO7VkgT5HnqYfKU7J5j0VyCmfPdPRQ1KRczrnvJRTA8LDs2jQCtUnO4i2XC0aCCH2osypacH300PqbrV5/s1600/vadakari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYOj54x4nlJNmaBdM4Q_SxoAXFkaOu_mrJPFj59rgLAocp2_xDSArtwfauh1kO7VkgT5HnqYfKU7J5j0VyCmfPdPRQ1KRczrnvJRTA8LDs2jQCtUnO4i2XC0aCCH2osypacH300PqbrV5/s1600/vadakari.jpg" /></span></a></div> <span style="font-family: Arial, Helvetica, sans-serif;"><br /></span> <b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Ingredients</span><span style="color: blue;"><span style="font-size: x-small;"> </span></span><span style="font-size: large;"> </span></span></b><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Navadhanya<a href="http://elitefoods.blogspot.com/2008/07/masal-vadai.html" style="background-color: white; font-style: italic; line-height: 22.464000701904297px; text-decoration: none;"> <span style="color: black;">vadai</span></a><span style="background-color: white; font-style: italic; line-height: 22.464000701904297px;"> - 6 (big size)</span><br style="background-color: white; font-style: italic; line-height: 22.464000701904297px;" />Vegetable kuruma <span style="background-color: white; font-style: italic; line-height: 22.464000701904297px;">- 2.5 cup</span><br style="background-color: white; font-style: italic; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">Fennel - 1/2 tsp</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">cinnamon - 1 inch</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">cilantro - a handful</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">mint leaf - a handful</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">curry leaf - 1 sprig</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">oil - 1 tbsp</span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br /></span> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small; line-height: 22.464000701904297px;"><b><i>Procedure For Navadhanya Vada :</i></b></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Soak Sundal,pattani,pacha payiru 6 to 7 hrs and grind it with green chilli,ginger,garlic and add bit of salt and make vada in tawa</span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br /></span> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 22.464000701904297px;"><b>Procedure For </b></span><b>Vegetable kuruma<span style="color: blue;"> :</span></b></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Heat oil in a tawa add mustard,green leaves followed by onion fry until till golden brown then add tomoto and green chilli add chilli powder,turmeric powder and salt bolt till the raw smell goes.</span></span><br /> <span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white;" /></span> <span style="background-color: white; font-style: italic; font-weight: bold; line-height: 22.464000701904297px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Method:</span></span><br /> <span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small; line-height: 22.464000701904297px;">Heat oil in a tawa and add cinnamon , curry leaf and coriander leaves</span><br /> <span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 22.464000701904297px;">Now add the kuruma and bring it to a boil.</span><span style="background-color: white; line-height: 22.464000701904297px;">Take the vadais and crush gently with hand to get small pieces and boil upto 5 to 10 mins</span><br style="background-color: white; line-height: 22.464000701904297px;" /><span style="background-color: white; line-height: 22.464000701904297px;">Switch off and garnish with mint , cilantro etc.</span></span></div> Navadhanya Vadakari Recipe Ingredients Navadhanya vadai - 6 (big size) Vegetable kuruma - 2.5 cup Fennel - 1/2 tsp cinnam... + Read more »
