It is a basic dosa batter.
- Idly rice – 4cup
- Urad dal – 1cup
- Fenugreek – ½ tsp
- Oil - as required
- Soak rice and the urad dal with fenugreek for 4 hours.
- Firstly grind urad dal and then rice in the grinder or mixer as a fine past.
- Mix both together, beat till very light and fluffy, after adding salt.
- Keep the batter thin, so that it will be easy to spread on the dosa pan or griddle.
- Heat the pan or griddle and apply oil on it.
- Now pour 1 big spoon full of batter at the center of the pan and spread it in the circular motionto make a thin dosa.
- Now cook it on both the side till slight brown in colour.
- Now ready to serve hot with chutney and Sambar.
Idly rice - 2 cups- Raw rice - 1 cup
- Toor dal - 1 cup
- Urad dal - 1/2 cup
- Channa dal - 1/2 cup
- Tomato - 3 No.
- Cumin seed - 1 tsp
- Coriander seeds - 1 tsp
- Dry chili - 3-4 No.
- Asafoetida - 1/4 tsp
- Salt - to taste
- Onion - 1/2 cup(Chopped)
- Coriander leaves - as required
- Soak all the dal and the rice for 4 hours.
- Now grind it with cumin seed, coriander seed, dry chilies, asafoetida, salt and tomato.
- Make nice paste.
- Before removing from the grinder add onion.
- Now it is ready to make dosa.
- Bengal gram – 20grm (whole)
- Green gram – 20grm (whole)
- Fresh lemon juice – 5grm
- Cumin seed – ½ tsp
- Red chilies – 2 to 3
- Salt – to taste
- Oil – 3grm
- Pepper powder – to taste
- Soak both the gram over night.
- In the morning drain the water, tie in a wet muslin cloth and hang it. Keep the cloth moist by sprinkling water over it in between.
- Keep it for a day so that it sprouts.
- Heat oil, add cumin seed, red chilies, sprouted grams and little water.
- Cook it by covering for 5 minutes or pressure cook for a minute.
- After switching off the gas add lemon juice.
It is a batter for urud dal vada which is famous in South India.
- Urad dal – 4 cups
- Onion – 1(finely chopped)
- Green chilly – as required(Finely chopped)
- Ginger – small piece (Finely chopped)
- Black pepper – 1tsp (Whole)
- Salt – to taste
- Curry leaves – to taste (chopped)
- Soak dal for 2 hours; grind it fine with minimal water.
- To the batter add onion, green chilly, ginger, black pepper, curry leaves and salt.
- Dip your hand in the water and then take come batter in your hand and make a hole in the center and deep fry it till golden brown.
It is a basic idly batter.
- Idly rice – 4cup
- Urad dal – 1cup
- Poha or flatten rice - 1cup
- Oats - 1 cup
- Fenugreek – ½ tsp
- Soak rice and the urad dal for 4 hours.
- Firstly grind urad dal and then rice in the grinder or mixer as a fine past.
- Mix both together, beat till very light and fluffy, after adding salt.
- Do not keep the batter too thin.
- Keep overnight to ferment, now the batter is ready for idles in idly steamer.
It is a Indian dish which every one loves to eat. In Tamilnadu we call this dish as Thayir vada, in Andhra they call us Perugu gari, in Karnataka as Masaru vada etc..what ever they call but the dish give same taste every where.
- Urad dal - 1cup
- Curd - 2cups
- Salt - to taste
- Mustard - 2tsp
- Cumin seed - 2tsp
- Oil - to deep fry
- Sugar - as required
- Onion - 1 (finely chopped)
- Ginger - small piece (finely chopped)
- Green chily - as required (finely chopped)
- Curry leaves - as required
- Soak the urad dal for atleast 2 hours.
- Now grind the dal with little less water. Add salt, onion, ginger pieces and green chilly, mix it well.
- Now heat the oil and dip your hand in a clean water and now take a little batter in your hand and make small hole in the center and drop it in the oil.
- Fry it till it become golden brown. Arrange it the plate in which you are going to serve.
- Wipe the curd nicely and in that add salt and sugar as for your taste.
- Now in a wok put 1tsp oil, when it is hot add mustard, when it starts to crackle add cumin seeds and curry leaves.
- Add this to the curd and mix well. Pour this over the vada and keep it in the fridge and serve it cool.
