PAAL APPAM

 

PAAL APPAM

This recipe will made about 10 apams

1 cup rice, soaked for 4-5 hours

½ cup cooked rice

½ cup grated coconut

2 tbsp sugar

1 tsp salt

¼ tsp yeast

11/2 cup water

1.    Add all the ingredients in a blender expect the water.

2.    Add one cup of water and blend add more water if needed. Add water little by little and grind.

3.    Pour the grind batter in bowl and add water mix into a not very watery and not very thick batter. Cover the bowl keep a side for 8 hours. Or till it is fermented.

4.    Heat a appa chatti over a medium heat and lightly grease it . Pour a ladle full of the batter and immediately turn and tilt the pan in a circle so that the batter spread in circle.

5.    Cover and let it cook. Remove from the chatti and serve.

RAVA THOSAI

RAVA THOSAI

½ cup semolina,roasted

2 tbsp rice flour

2 tbsp flour

¼ cup yoghurt

Salt to taste

1 green chilie,chopped finely

1 big onion,chopped finely

½ cm ginger,chopped finely

2 stalk curry leaf,sliced finely

11/2 tbsp chopped coriander leaf

2 cup water

11/2 tbsp oil

1 tsp cumin seeds

¼ tsp asafetida powder

½ tsp black pepper,pounded coarsely,if you like

1.    Mix the semolina,flour,rice flour,salt and yogurt with 2 cup water make sure there is no lumps.( in case if the batter is thick add in more water to make into a thin batter.)

2.    Heat the oil and add in the cumin seeds when the seeds crackle remove from the heat and add in the asafetida powder and curry leafs mix well and pour into the batter and mix well.

3.    Now add in the rest of the ingredients and mix well.

4.    Heat a non-stick pan and grease it lightly with oil and pour ½ cup of the batter evenly on the pan. Pour some oil around the thosai and in the middle of the thosai. And let it turn light brown and crisp then turn over and cook. Remove from the pan and serve with any chutney you like.

RAVA IDLI

RAVA IDLI

200 gm rava (semolina),roasted

1 cup yoghurt

1 cup water

50 gm grated coconut

½ tbsp ghee 

½ tsp salt,or to taste

11/2 pkt eno fruit salt

For tempering

50 gm small onion,finely sliced

2 dry chille,finely sliced

2 stalk kari leafs,finely sliced

½ tsp mustard seeds

½ tsp fennel

½ tsp ulutham paruppu

1 tbsp oil

1.    Mix the semolina,water,yoghurt ,coconut and salt together and mix it well. Keep aside for 30 minutes.

2.    Heat the oil and add in the mustard seeds, fennel and ulutham paruppu and fry it first then add in the rest of the tempering ingredients and fry it till the onions turn light brown.

3.    Pour this into the semolina batter and mix it well. Heat up the idli steamer with water and bring it to boil.

4.    Add in the eno into the batter and mix it well then pour the batter into a grease idli mould and steam till cooked. Serve with your favorite chutney.

ATTA FLOUR PUTU

ATTA FLOUR PUTU

250 gm atta flour,dry roast till fragrant and cool it.

60-100 gm freshly grated coconut

Water or coconut milk

Light brown sugar,to your taste

Salt to taste

2-3 pandan leafs,if you like

1.    Mix salt with water or coconut milk. Sprinkle coconut milk or water into the flour little by little and rub in till you get a moist bread crumps like flour.

2.    Heat a steamer with water and when the water is boiling. Layer the steamer tray with a muslin cloth. And put in the atta flour and pandan leafs and steam for 10 mints.

3.    Remove the cooked flour and put it in a tray and let it cool. Then again sprinkle with water or coconut milk till it becomes moist again

4.    Mix in the coconut and steam again for 10 mints. Remove from the steamer and mix in the sugar to your taste and serve hot with tea or coffee.