Kugan's Kitchen Part 5

Madhu Shree, I am sorry if I have posted the jack fruit
perattal before.
I will be careful in future not to repeat recipes.
Indexing will help me to keep an eye on what I am posting.
Thanks Madhu, take care, Kugan98

hello nga kugan.....thanks for making the kalikanji dosa....it is absolutely pure white....sivakaathungala even if u put it on the thava for a long time?....does it taste sweet because of the coconut??? athanaala thaan kaara saarama chutney seiyanum ithukunu potteengala???...nothing to beat our hospitality ileengala :mrgreen: :mrgreen: :mrgreen:

crazy glad that yr parupu sadam came out well & U liked it....;-) i am sure soon u r going to turn out to be a super cook with all the recipes that are at reach here...;-)

sudha......old habits die hard.....sorry....cant promise ya....;-)

Suvai nga, if you cook for a long time, sure the dosai will turn a bit brown, here and there.
At the same time dosai will become hard.

You will not feel the sweetness of the coconut.
Since it is not fermented, a nice gravy or chutney will be very suitable.

Thanks, take care, Kugan98

kuganka,ippa thaan kelvipadaran kalkanji dosaia pathiye.Absolutely new for me.

I think it is somehow related to Appam.The only difference is for appam we r fermenting the batter,for this we r not doing it i guess.

Thanks for the recipe.

crazy, if u don't have time to soak the dhal, u can add equal qty of dhal & water and put it in the MW oven on high for 2-3 mins... let stand for 5 mins and then use as said in the recipe. This will help cook the dhal faster.

kalikanji dosai!!!...peyare pudhusa irukku...:)

K, made the akki roti yday... rombe nalla vanthichu... Thanks a lot for the recipe...:)
Aarthii, try K's recipe.. the roti was soft...

oh,appadiya dev,roti nalla softa vanthuchua!
ok.done.kandipa pannidaren seekirame.

dev,did u use home made rice flour or else ready packet ones?

kuganka,for making rice flour which rice can i use,raw rice(Jasmine/Paccha rice) or par boiled rice(Idli rice).

Aarthii, I followed K's method to the T... But next time, i plan to make using readymade puttu flour... Will let u know if it works... I used raw rice... :roll:

I also made 1 roti the traditional way... in a tawa-round pan...I used a cast iron pan... U've to pour a pn of oil and then pat the akki ball directly on the pan... & cook until it becomes crisp and it'll comeoff easily from the pan... no need to cook on both sides... I cover the pan & halfway thru, i removed the lid so the roti crisps up... I liked the crisp roti better... but this is harder to make as we've to cool down the pan every time under running water... So I made only one...U can see the detailed version here...
http://bhakshanam.info/?p=326
http://ruchii.wordpress.com/2006/07/...iceflour-roti/

Dev, happy that the roti came out soft for you.
Thanks for the feed back.
Kugan98