Tuesday, 11 October 2016

BARNYARD MILLET OOTHAPPAM/ KUTHIRAIVALI OOTHAPPAMS

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

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 and allow to boil.
Rub the cumin seeds with your palms and add.
Sprinkle asafoetida
Finally, add chopped coriander leaves.
check the salt and adjust the taste.

Tomato dal is ready to have with Idlies






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