3 cups raw rice 1 cup uraddal Water for grinding Salt to taste
Wash and soak dal and rice separately for 6- 7 hours. Grind the dal till very smooth. Add little water while grinding. Remove and keep aside in a big container.
Then grind rice fine to sooji consistency. Remove and mix well with dal paste and add salt to taste.
Cover and keep it for fermenting for 8 hours.
Grease the ’’ idli container ‘’ with a little oil. Pour batter and steam idli cooker for 15 - 20 minutes.
1 cup uraddal 3 cups rice 1 tablespoon cooked rice Salt to taste ( approximately 1 teaspoon ) Ghee / oil for frying
Wash and soak uraddal and rice separately for 6 - 7 hours. Grind the uraddal and cooked rice to a very fine paste . Add little water while grinding. Remove and keep aside in a big vessel. Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Cover and keep aside for 6 - 8 hours.
Heat dosatawa. Apply little oil. Pour 1 ladleful of batter and spread it in a thin layer ( 1/4 inch to 1/8 inch thickness ). Sprinkle ghee on top. Cook till done . Then remove it carefully. Serve hot.
1 cup turdal 1/2 teaspoon turmeric powder 1/2 teaspoon cooking oil 2 drumsticks 10 - 12 small onions 100 g brinjal 1 teaspoon tamarind paste 1 tomato Salt to taste A pinch of asafoetida powder
2 teaspoon coconut oil 1 teaspoon mustard seeds 1 red chilli, broken 1 spring curry leaves
Grind together masala ingredients to a coarse powder. Boil dal, turmric powder , oil and 1 cup of water in a pressure cooker for 15 to 20 minutes. Cook the drumsticks with onion, tomato , brinjal, salt , tomato , tamarind paste and asafoetida powder. Add the cooked dal to the vegetable mixture. Add sambarmasala and boil again for 10 to 15 minutes. Add seasoning and serve with dosa / idli.
Heat oil in a pan.Add mustard seeds. When they splutter, add broken red chilly and curry leaves. Fry for 2 to 3 minutes.