Posts

Showing posts from October 11, 2016

BARNYARD MILLET OOTHAPPAM/ KUTHIRAIVALI OOTHAPPAMS

Image
Ingredients:
Barnyard millet flour 500 gms Whole jelabi urad dal 100 gms Fenugreek seeds one spoon Adequate water Salt to taste
Procedure:

Wash and soak urad dal and fenugreek seeds for three hours. Grind the urad dal and fenugreek seeds with adequate water into a smooth batter. Take the barnyard flour, salt required and urad dal batter with adequate water in a vessel and mix well. Cover the vessel with the lid. Allow overnight or eight hours to ferment. Heat the dosa pan  over a medium flame. Pour the batter and spread into a thick circle. Drizzle one spoon of sesame oil over it. Cover the oothappam with a lid. Allow to cook on a medium heat. It is not necessary to flip over. It is cooked well since we cover the oothappam with lid.
. Hot soft and spongy barnyard oothappams are ready to enjoy with mint chutney. really superb..do try it out!







TOMATO DAL/THAKKALI PARUPPU

Image
A delicious accompaniment with south Indian breakfasts!
Simple to make! perfect match with idlies!
Tomato dal! Do you ever try this!
Just view how to make1
Ingredients:
Toor dal or Mysore dal 100 gm Tomato medium size four Cumin seed powder half teaspoon Mustard seeds one spoon Bellary or shallots half cup Curry leaves one sprig Asafoetida one pinch Coriander leaves finely chopped half cup Sesame oil one tablespoon Turmeric one spoon Red chillies three split Salt to taste
Procedure:
Pressure cook Toor dal/Mysore dal with turmeric, adequate water and few drops of castor oil (three whistles). Cut the tomatoes into small dices. Chop the onion or shallots Collect all the ingredients in a broad plate. Heat the frying pan with oil over a medium flame. Add mustard seeds. When the mustard seeds start to crackle, add onion, curry leaves and red chillies. Saute for a few seconds until the onions turn translucent. Add Tomato diced and saute till the tomatoes become mushy. Transfer the cooked dal and adequate water Add salt…