BREAKFAST

Idly

Description: Idly
Cuisine: South Indian Cuisine
Serving: 5 Adults
Ingredients:

Boiled rice 2 cups
Raw rice ½ cup
Urad dhal 1cup
Salt to taste
Oil 4tsp
Procedure:1. Soak rice and the urad dhal separately in a vessel for 4 hrs.
2. When the rice is soaked finely grind it finely, little coarsely like fine semolina.
3. Now grind the dhal into a fine paste adding little water periodically.
4. Now mix both the grinded mixtures together,
5. Add salt and mix well.
6. The batter should be thicker and just the right proportion to pour in the idly vessel.
7. Now keep this batter to ferment over night.
8. Now to steam the idly; grease the idly moulds.
9. Fill with batter in the moulds.
10. It should be just enough and not over flow.
11. Steam the idly’s for 10 mnts.
12. To recheck if it is cooked just pierce a tooth pick and check.
13. Remove the idly’s with the help of a sharp edged spoon.
Serve with coconut chutney or idly pwd or sambar.
-------------------------------------------Appam
Description: Appam
Cuisine: Kerala Cuisine
Serving: 5 Adults
Ingredients:Raw rice 1cup
Coconut (grated) 1/2no
Cooked rice 1tsp
Salt a pinch
Cooking soda (yeast) a pinch ;( yeast 1tsp)
Sugar 1tsp
Procedure:1. Grind the rice and coconut into a very thin thin batter.
2. Add coconut milk if the batter is thick.
3. Add salt sugar and yeast and allow it to ferment overnight.
4. Heat a non stick appam pan.
5. Pour a ladle of batter in the center; hold the ears of the pan and rotate the batter around the pan.
6. Now cover the lid and cook over low flame for about 2mnts.
7. Remove the lid and with the help of a sharp edged spatula remove from the pan.
8. It comes out in a form of lacey sides and thicker in the center.
Serve with vegetable or mutton stew.

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DosaDescription: Dosa
Cuisine: South Indian Cuisine
Serving: 5 Adults
Ingredients:Boiled rice 2 cups
Raw rice ½ cup
Urad dhal 1cup
Fenugreek seeds 1tsp
Salt to taste
Oil 4tspProcedure:1. Soak rice and the urad dhal separately in a vessel for 4 hrs.
2. When the rice is soaked finely grind it finely, little coarsely like fine semolina.
3. Now grind the dhal with soaked fenugreek seeds into a fine paste adding little water periodically.
4. Now mix both the grinded mixtures together.
5. Add salt and mix well.
6. The batter should be thin and just the right proportion to make a thin paper like round structure on a tawa.
7. Now keep this batter to ferment over night.
8. Now on a flat Dosa gadget or tawa spread the batter.
9. Spread it into a round thin paper like form, cook for about 2mnts.
10. Sprinkle some oil over the dosa.Now turn the dosa very carefully with the help of a dosa turner.
11. Cook for 1mnt and remove the dosa and continue the same procedure with the rest of the batter.
12. If you do not like the dosa very crispy you need not turn the dosa.
13. Instead just rub the batter evenly after cooking one side and roll it and remove.Serve with coconut chutney or idly pwd or sambar

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AdaiDescription: Adai
Cuisine: South Indian Cuisine
Serving: 5 Adults
Ingredients:Boiled rice 1/4 cups
Raw rice 1/4cup
Urad dhal 1/4cup
Channa dhal 1/4cup
Moong dhal 1/4cup
Lobia 1tbsp
Soya bean 1tbsp
Horse gram 1tbsp
Asafetida a pinch
Fenugreek seeds 1tsp
Cumin seeds 1tsp
Curry leaves few
Coriander leaves few
Shallots 10no’s
Red chili 2no’s
Green chili 2no’s
Salt to taste
Oil 4tsp
Procedure:1. Soak rice and the dhals in a vessel for 2hrs.
2. When soaked grind it finely, little coarsely like fine semolina.
3. Add salt and mix well.
4. The batter should be thin and just the right proportion to pour on the tawa to make dosa.
5. You can ferment it for few hrs or make dosa directly.
6. Heat the tawa for few mnts and rub the dosa tawa with few drops of oil.
7. Spread a ladle full of batter into dosa.
8. Cook both the sides till lightly brown in color.
9. Transfer onto a plate.Serve with coconut chutney or idly pwd or sambar.