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Is this jaggery = brown sugar ? Also is Adai similar to attu or Pesarattu ? What are the batters involved ? Adai's might be more greenish than idlies ?? I've heard that there are some mango pickles which use the thing called 'gudh', like a sweet and sour taste, not sure of origins.
nandini:
I am a "Marath Thamizhan" :-))) Adai Aviyal is very famous in chettinad type of food...(karaikkudi)
I did not know that,Narayanan...Must try that...
Why don't you share some more of Chettinad recipes???
Nandini:
Not very good at recipes... will try to get some... ::-))))
does anyone have a grinder at home and you have still not been able to get good idlies?
I found out the ultimate recipe
just let me know if anyone's interested.
Nenga sollarathe ellam ketta En NAAKU COMA stage'la poi romba naal achchu nenaikiren.
Swami inga koncham sikirama karunai kaatu pa, India vuku oru ticket pottu kodapa.
Nenga sollarthe ellam partha oru 2 months leave pottu vitu India poi sappidlam irruken.
Amarkalam pannitenga ponga...
Arthi - please post your recipe for "the best idlis in town" ::)))
Snehidhane thaangal endha ooro? angae onnum thaai naattu saappaadu kittaadho?? :::))))
IR
If you only have a mixie,try this one out.
take 2 cups of rice and put it in a heated pan and lightly toast it till it all gets hot and not burnt up.
now to this add water.
and keep it aside.
now add just plain long grain rice to the above treated rice and soak it for 4 hours.
soak 1cup of ulundhu for just 2 hours.
grind the ulundhu to a fine paste and empty it in a bowl.
Then you grind the rice
mix it with the ulundhu and put some salt .
leave it over night.
while grinding ulundhu gradually add water.
the next morning when it is all fermented and risen.
the batter is ready to make idlies.
instead of applying oil in the idli thattu try spraying PAM non-stick cooking spray and then pour the batter.
once the steam starts coming leave it for 7 minutes on med-hi before switching it off, not more not less.
you must get great idlies.
the recipe is slightly different for grinders.
Can anybody give me a recipe for making nice crisp dosa, like the ones we get in Indian hotels.
Reena
Aarthi,
"now add just plain long grain rice to the above treated rice and soak it for 4 hours. "
whats the measurement for the long grain rice.
I desperately want to make proper idlis ..
4 times bayangrama sothappitane ...
this time will try ur method ..
molagapadi - recipe pls !