Showing posts with label Varieties of tiffin. Show all posts
Showing posts with label Varieties of tiffin. Show all posts
Wednesday, June 24, 2009
Varieties of tiffin - Dosai, Thosai
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
eparationWash 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.
Varieties of tiffin - Idli (type 2), Idly
IDLI - 2
Ingredients
- Parboiled rice - 1 and a half cup
- Blackgram dhal - 1/2 cup
- fenugreek - 1tsp
- salt - 1 and a half tsp
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 t
he 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.
Tuesday, June 23, 2009
Varieties of tiffin - Idli, Idly
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
Soak dhal and rice separately for 3-4 hrs. Soak fenugreek with the dhal itself.(Wash them twice or thrice before soaking). Grind rice into a rough mass. The
n grind dhal till it becomes very smooth and soft. Mix it with the rice mass. Add salt and mix well. Use a big vessel to keep the batter, because when it ferments it will increase in volume.
n grind dhal till it becomes very smooth and soft. Mix it with the rice mass. Add salt and mix well. Use a big vessel to keep the batter, because when it ferments it will increase in volume.Next day, prepare and steam idlies in pressure cooker or idli vessel or idli cooker in a idli plates.
You can also make mini idlies using this batter. The right combination for this idli is sambar. You can prepare any chutney for this.
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