South Indian Receipes, South Indian Recipes

VARIETY OF CHUTNEYS

COCONUT CHUTNEY
Ingredients
Fried Bengalgram dhal - 25 gm
Grated coconut - 25 gm
Green chillies - 2
Salt - to taste
Mustard - 1/4 tsp
Curry leaves - 4 leaves
Method of preparation
Soak the fried bengalgram dhal (Pottukadalai) in a little water
for some time. Grind with grated coconut, green chillies and salt.

Season with mustard and curry leaves.

This chutney can be serve with idli, dosai or chappathi.

DOSAI
(rice dosai)

Ingredients

• Blackgram dhal - 1/2 cup
• Raw rice - 3/4 cup
• parboiled rice - 3/4 cup
• fenugreek - 1 tsp
• salt - 1 and a half tsp

Method of preparation
Wash and soak raw rice and parboiled rice seperately. Soak dhal with fenugreek for 3 hours.
Grind rices into smooth paste. Grind dhal into smooth and soft mass. Mix with rice paste.
Add salt and well.

If the dosai has to be prepared on the same day, mix a little soured buttrmilk with the batter. I
f the batter is very thick, add little water and mix well.

Grease the dosai pan using a clean rag or with a stalk of a brinjal. Add water and mix
the batter to the correct consistency. Take a ladle full of batter and pour it in the centre.
Spread the batter to form a circle with the back of the ladle. Pour a tsp of oil around the
dosai. Then turn the dosal with a hepl of a flat dosai spoon and cook the other side
adding a tsp of oil. it takes apprximately 2-3 minutes to prepare one dosai.

If the dosais are prepared on the next day, the buttermilk need not be added. Keep the
batter as such. it will get fermented by itself. And you can make dosais.

IDLI - 2
Ingredients

• Parboiled rice - 1 and a half cup
• Blackgram dhal - 1/2 cup
• fenugreek - 1tsp
• salt - 1 and a half tsp

Method of preparation
Soak rice, wash and drain immediately.Spread it on a cloth. Dry it in a shade. It should be broken into nice rava in a mill. Soak dhal seperately for 3 hours and grind into very soft and smooth batter.Mix the broken rice rava with dhal batter. Add salt and mix well till the salt dissolves.

The next day make and steam idlies in a pressure cooker or idli vessels. You can make mini idlies also with this batter. And serve with sambar or chutney.
To make mini idlies you should use mini idli plates. Children will like this idli very much with sambar.

VARIETIES OF TIFFIN
1.IDLI-1

Ingredients

• Blackgram dhal - 1/2 cup
• Parboiled rice - 1 and a half cup
• salt - 1 and a half tsp
• fenugreek - 1 tsp
  

Method of preparation