Posted by Sneha on April 2, 2007
Uthappam is one more South Indian breakfast delicacy. If you have left over idli batter, this is a breeze to make. Else, here’s how to.
2 cups Idli rice
1 cup Urad dal
Handful of poha/avalakki
Handful of cooked rice
Soak the idli rice and urad dal for about 6 hours, and grind them to a thick batter along with the poha and cooked rice.
Let it ferment overnight, or keep in a warm place for about 8-10 hours.
To make Uthappam, you will need:
Finely sliced small red onions
Thin sliced tomatoes
Fine sliced green chillies and coriander leaves.
Pour the batter over a hot tava like you would, for a dosa, garnish with all the ingredients above.
Serve hot with onion chutney or coconut chutney.
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Posted by Sneha on February 13, 2007
Avarekkai – Anyone from Bangalore? Karnataka? I can see you drooling already! There are harldy any I know of , growing up in Karnataka and not liking Avarekkai!!! Avarekkai, also called Indian Field Beans or Surti Papdi Lilva, can be used in a lot of dishes, the most famous being the Avarekkai Sambar, also used in Rasam, upma, akkiroti, poriyal (dry, side dish), the list goes on. It just tastes divine, anywhich way you decide to cook and eat it! Being in the US, I used to get homesick whenever I thought of this. After a lot of searching, I found that this is avialable in the Indian groceriy stores here in the frozen section as Surti Papdi Lilva! So, glad I found it, I’ve been relishing all the dishes I could probably make with it. Today, being Avarekkai Upma.
Upma Rava – 1 cup
Med onion – 1
green chillies 3-4
1/2 cup frozen avarekkai (Surti Papdi Lilva – in US)
oil – 4 tsps
Mustard, jeera for seasoning
Curry leaves and coriander leaves
2 1/2 cups water
salt to taste
Fry rava on low flame to get rid of the raw smell
Add little water and salt to the avarekkai and cook in the microwave for 4-5 mins or until soft.
Heat oil, add seasonings.
Add onion, green chillies.
Saute until the onions are cooked, then add the cooked avarekkai.
Add water, salt to taste, let the water start boiling.
Then add the rava with continuous stirring to avoid knots.
Lower the flame and let it cook for 5 mins.
Add curry and coriander leaves and switch off.
Aromaful, flavorful, memoryful. delicious avarekkai upma is ready to eat!
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Posted by Sneha on January 17, 2007
Amidst all the Halloween Parties and Diwali potlucks, I just forgot its weekend already!!!! It was when I picked up my daughter from school, she said “Mommy, no homework for the weekend, YAY! I can watch TV!” thats when it hit me, that its Friday and I had forgotten to soak the rice and lentils for making Dosa, come Saturday morning!!!
I have always made Dosa the traditional way, soak and grind method but now, I had to come up with something innovative. A quick look at the pantry, I was relieved to find Urad flour and Rice flour and this is what I did:
2 cups Urad flour
2 cups Rice flour
1 cup fine Rava, also called Chiroti Rava or Panipoori Rava
1 tsp methi powder
Salt to taste
I combined all these toegther with water to make Dosa consistency batter. A hand mixer or blender is a great help here.
The Chiroti Rava helps give a crispy texture to the Dosa.
Then I kept the batter in the oven overnight and by morning, it was beautifully fermented and doubled in volume.
Make Dosas the usual way, comes out a nice golden brown and crisp. Serve with coconut chutney or onion chutney.
Here are some pics…..
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Posted by Sneha on January 17, 2007
Weekends being the only time I make elaborate breakfast, today our breakfast was Dosa
Though its an alltime favourite for me and hubby, it takes a lot of effort to make my 6 year old – VERY picky eater, eat not just Dosa but, anything that says FOOD! So, I have to come up with something new and novel everytime to make her eat. I sometimes make “Mini” dosas or “Paisa” Dosa – coined by one of my friends, to make her little one eat! Sometimes, it is “Heart” dosa, with the help of a pancake mold, and today, it was “Rocket Dosa” to get her interested!
The basic recipe I follow for Dosa batter is:
1:3 Urad Dal:Rice
1 cup Poha/Aval/Avalakki
1 tsp methi seeds
Soak the above in enough water for 6-8 hours. While grinding, add a handful of riceflakes/avalakki/poha (adds a nice golden brown color to the dosa) and make into a smooth, fine batter. Add required amount of salt and allow it to ferment for 8-10 hours. I usually keep mine inside the oven.
Make dosas the regular way until the bottom turns golden brown. Dont turn sides. Cut the dosa from the edge to the centre and then start rolling it in the shape of a cone(see picture). Rocket dosa is ready! Serve with any chutney or side dish of choice.
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