AFAIK, malliyapoo idly means super soft idly (without the aid or yeast I hope. :roll: )Quote:
Originally Posted by kugan98
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AFAIK, malliyapoo idly means super soft idly (without the aid or yeast I hope. :roll: )Quote:
Originally Posted by kugan98
Suvai thanks for your compliments.
Horsegram is kollu in tamil.
actually my friend told me to boil the raw banana and add to the dish. I never like to boil the veges serperately and add to the dish.
The drumstick if young will be cooked in about 5 to 10 minutes.
if you like you can do as my friend did.
Thanks
Dear Talafanz, you will be suprised to know that in India they add a pinch of jaggery to the kulambus. they say
In sambars the sourness of tamarind is balanced by the dal. In kulambus they use jaggery to regain this balance
here in malaysia, they add sugar to all sambals.
in indonesia its even worse, all their dishes will be sweet.
in my house we use very little sugar only for the Malaysian sambals.
for kulambus and others we do not add sugar.
Note; give me a call when you going for the roti canai training.
Nov, normally we do not use yeast for dosai and idllis.
Only for aapams, that too if you get toddy, it is not necessary.
I know that K, I was making fun of a fellow hubber based in US who uses yeast for dosa/idly. :)
Hi Kugan
I had idli for lunch at a friend’s place last weekend. It was so soft and really white. Sorry about the confusion, my question is the after effect of that idli. His ratio is 1 cup urid dhal : 4 cups of idli rice and he is an expert in idli. As Nov said it is the soft and whitish idli. I will wait for the uthapam recipe. Thank you.
Hi Thalafanz
Sorry to disappoint you. I didn’t do the veesura part for the roti canai. I cleaned up the kitchen table well and just spread the roti dough like a thin piece of cloth and fold it. Do try, it works for me.
Thanks Kugan for your reply. Sorry.........can u put some kollu picture please....I have been looking for this "horsegram" probably they call it something else here.....who knows!
That horsegram recipe seems like a good one kugan....will try!
thanks
s
Nov......neenga cooking demo & classes nadathureengalaa? :clap:
Hub'la pala pEru en thozhil'la maaththaa paakkuraanga ... :roll:Quote:
Originally Posted by suvai
dear suvai,
kollu is very good for health, u can make sprout in that, steam and eat. also u can make tasty kollu thuvaiyal, kollu podi which goes very well with idli, dosa.
i saw pictures in the net. just search pictures of horsegram. u can see the pictures. Also keralite call that as one payuru. It looks like whole masoor dhal which we get in indian supermarket.
Shanthi, most people use their left over dosa or iddli batter to do uthapam.
The only factor is that the batter should be well fermented.
There are many types of uthapam, tur dal uthapam, tomato uthapam and so on. Some even add poha. For toppings it ranges from bell pepper to carrots
This is how I make uthapam.
200 grms par boiled rice
75 grms urad dal
1/2 tsp of fenugreek.
For toppings:
chopped onions
chopped green chillies
chopped coriander leaves.
Soak the rice seperately urad dal and fenugreek together.
soak them for about 6 to 8 hours.
Grind the rice a little coarse.
The urad dal must be ground to a smooth paste.
Add salt and let it ferment for about 10 to 12 hours.
The consistency of the batter should be little thinner than iddli and little thicker than dosa.
Heat a dosa kal make dosa like shape on the dosa kal, but thicker.
sprinkle the finely chopped onion, green chillie and little coriander leaves on the top of the spread batter.
you can pour a tsp of oil around the uthappam.
when the sides get little cooked, flip over the other side and let it cook for a minute.
Remove and serve with chutney or sambar.
I get soft uthappams this way.
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