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Nice pic k... yeah, it's quite similar to the normal cabbage poriyal we make... but lil diff coz of the ground stuffs and the crunchiness...:) you need to chop the veg even more fine k... that is how they did...
Yes, compu to be sent for repair... looks like there's some problem with the fan... it's making a lot of noise... :(
Uncle, roomku oru computer vechukalaam...neenga sponsor panninaal...:P
u r right uncle... time to give this laptop to the lil one...;)Quote:
Originally Posted by rajraj
Happy New Year to all the Kugan Kitchen Queens !! :cheer:
Nov,Quote:
Originally Posted by NOV
Usually i prepare batter on Sunday so that i can keep it for that week..
Sunday morning i made ready and soaked rice(separately) and urad dhal with fenugreek. By evening i grinded batter(first time - I grinded rice first and then urad dhal and mixed both with hands nicely with salt, Second time - I grinded rice and urad dhal together and added salt)and left to ferment till Monday mng.. Monday mng, I scooped the batter and placed it on Idli plate without beating the batter....This is the process i did...
proportions?
did you beat with your bare hands for at least 5 minutes?Quote:
Originally Posted by bkarthika
Nov,
Proportion is Idli rice - 3 cup, urad dhal -3/4cup....Quote:
Originally Posted by NOV
Yes I beated..Quote:
Originally Posted by NOV
ok, I guess you didnt follow my recipe :)Quote:
Originally Posted by bkarthika
Nov,
1 cup idli rice
1 cup pulungal rice
1 cup broken rice
1 cup ulundhu
Salt to taste
I dont have broken rice....Whether i have to substitute it with idli rice or pulungal rice? and also the proportion is 3:1.....am i right? I have one more doubt. Till rice becomes nice i grinded it...is it ok?
idli rice or any kind of pacharisi should be fine karthika.
usually rice would NOT be finely ground. it will feel rava'ish :lol:
but you really don't have to grind the rice and ulundhu separately.
and don't add too much water - I am sure you know what is "idli patham."