Great to see so many puri varieties,R.Since i make them once in a week i wud love to try it one by one.
Can u tell me wat do u mean by filtered jeera/Ajwain?.
GVB
Printable View
Great to see so many puri varieties,R.Since i make them once in a week i wud love to try it one by one.
Can u tell me wat do u mean by filtered jeera/Ajwain?.
GVB
gvb, I understood about yr pattern. But, I make them once in a month!!
Anyways, take half a cup of water, add jeera or omam with methi seeds(limited qty) and let them boil for some time; now, the essence will stay in the water(color will change). Now, filter the water and mix this water for kneading instead of plain water.
You can use different variation like adding a small piece of ginger with hing while boiling the water. Atleast, these ingredients will protect our body from oil to some extent.
Some people makes omam puri which you can put directly omam.
Thanks, seetha for yr trying and posting yr input.
Here comes a couple of tested recipes from SUN'S contribution..
Moong dal idly:
Moong dal 4 cups
urad dal 1 cup
grated 1/2 cup
green chillies 2
curry leaves, hing
mustard 1 tsp
Soak dals separately. Grind together nicely(mixie is enough). Add salt and ferment for 2 to 3 hrs. Since there is no rice, it will get fermented easily.
Meanwhile, heat oil, add mustard, curry leaves, chillies, hing and when it splutters, add vegetables with salt. Saute till it is half cooked. Let it cool down. Then, mix this with the batter.
Mix well and start making idlis. Steaming time is just 5 mts.
Goes with hot chutney.
My opinion:
I took 1 : 1/4 of moong dal and urad dal becoz making with dals, one cant get tempted to eat more like our regular idly. those who are dieting, it is a good change since there is no rice at all.
Actually, made a sambar and after the preparation, realized that should have made hot chutney becoz, the batter is mildly sour; hence the taste will be plain. If want, add some pepper or red chillies(2) for a mild hot taste so that it will go with any sambar too.
It is an ideal tiffin for all age group particularly those who dont love spices. After cold, it will turn out little hard to take.
Instead of carrots, can add any veggies, you like.
This is Mrs.Revathy's recipe..
Spinach parata:
Spinach 1 cup
wheat flour 2 cups
besan 1/2 cup
green chilli paste 1 tsp
milk 1/2 cup
sugar 1 tsp
ginger garlic paste 1/2 tsp
ghee or oil
salt
Mix all with water except ghee/oil to make dough. Make like regular rotis; fold the circle into a semi circle. Again fold it like a triangle or after making semi circle, take both of the edges and join at the center so that it will form as a triangle.
Now, roll till you get a big triangular roti. cook finally just like we do.
Optional:
For extra flavor, in between the folds, can apply little bit of oil or ghee.
Thanks for ur xplanation,R.
GVB
Thanks R for the reply abt channa .
I made ennai thakkali gravy , the end product looked like tomato kurma
is this how it supposed to look or it would be more oily
Thanks in advance
GV
R one more question
I tasted the ennai thakkali gravy. I think I added more pepper in it. its so hot(kaaram). can u tell me how to reduce it.bcos my husband doesnt it.
THank you so much
GV
gv, to reduce pepper kaaram, guess, it is a bit difficult; still if the gravy is not very sour, try adding lemon juice.
For vathal kuzhambu, we use to add nallennai becoz, a hope that it will take the kaaram out. Try one and if it does not work out, try the nallennai.
Since did not add too much of oil to the gravy(though the name is ennai), it came out like a thin tomato gravy and could not see the oil floating in my gravy. Of course, the smell will be more or less like kurma(not the texture) becoz basic ingredients are little similar for these kinds of gravies or kurmas.
Let me know about the kaaram after you try..
Hello R,
Thanks for your immediate response. My friend was happy & tried making sathumavu dosa but it was sticking to the pan, not coming like regular crisp dosas. She then added some besan, then it came without sticking but not thin, it was a thicker dosa. Is this how it will be ?