Mrs.Mano's Tamilnadu Delicacies

Dear arrecipes!
Thank you very much for the feedback on Kadappa Chutney.

Hello Rajshank!

Here I am posting a recipe for "Javvarisi Vadakam". I have found this recipe in a magazine. I hope this will be helpful to you.

JAVVARISI VADAGAM:

Ingredients:

Javvarisi[sago]- 1 cup
Rice flour- 1 tbsp
salt to taste

Procedure:

Wash and soak the sago in enough water in the night. In the morning, mix the rice flour in a cup of warm water and add this to the javvarisi. Add enough water and salt to the sago. mix well and cook in a pressure cooker for 4 whistles. After opening the pressure cooker, add enough hot water to the sago mixture to make it to a pouring consistency. Pour a spoonful batter on a plastic sheet and spread it like a big coin.Finish all the batter like this. Dry them under the heat of sun.

Hello Maggie!

Thanks a lot for the feedback on Gulab jamoon. I felt happy to know that yr gulabjamoons have got much appreciation.

Dear Mrs. Mano,

I read somwhere that you can dry the vadams in the conventional oven. Is it possible. Here in US, even though we have a patio it is not possible to dry the vadams there and in the winter it is even worse. So, if there is any way of drying the vadam in the convetional oven. Please let us know.

Thanks,

Sudha Karthik

Hi,

Can anyone plz tell me where i can find the Mysore masala Dosai recipe by Mrs. Mano?


Thanks,
Malini

Malini
I,m reposting Mrs Manos recipe for mysore masala dosai
MYSORE MASALA DOSAI:

For the batter- you can use idli/dosai batter. Some people will add a little poha, lentils, chennal dal and then semolina to the batter for a better taste and crispness. You can add a tbsp of Bengal gram, a tbsp of lentils and a tbsp of poha to 3 cups of rice, ¾ cup of black gram and 1 tsp of fenugreek seeds when you soak for the dosai. Then grind them to a fine batter. After the fermentation of 10 hours, add 1 tbsp of fine semolina, mix well and keep it for 30 minutes before preparing dosai.

For this you need potato masala which we will make for POORIS. But the masala must be thick and have a spreading consistency.

I am re-posting the recipe of red chutney here which we must spread on the dosai.

RED CHUTNEY:

Roast 3tbsp Bengal gram, 2tbsps black gram, 6 dry chillies in oil to light brown colour.
Grind them with a small gooseberry-sized tamarind, 5 peppercorns, 2tbsps shredded coconut, and 2tbsps chopped coriander leaves.
Mix butter to the chutney in 8tbsps:50gms ratio.

PROCEDURE FOR MAKING MYSORE MASALA DOSAI:

Spread a thin dosai on hot tawa. Immediately spread a thin coat of red chutney on it. Then put some potato masala on one side. Close with a lid and cook on medium fire. Then take away the lid, pour a sp of gingelly oil, and close the masala with the other half of dosai.
Otherwise, you can cook on both sides, apply the chutney on one side, , place the masala and close with the half side of the dosai and pour some oil. Cook on both sides till they become a little crisp.
Regards
Pr

Plz ignore my previous question. I finally found the recipe :D

Hi Pr,

Just now I saw ur reply. Thank you very much for your prompt reply. :) .

Can Pr or anyone tell me if we have to use idli rice (Boiled rice) or raw rice for Mysore Masala dosai?

Thanks in advance.

Hi Mrs. Mano,

Thanks a lot for your recipe. Can i grind some green chillies and add it to the Javvarisi vadam paste, to make it spicy...or should i add red chilli powder?

Rajshank