3. In
the same jar grind soaked rice to a smooth paste along with methi seeds.4.Mix dal and rice paste together,add salt and leave over night for fermentation in a warm place.5.Next day,grease the idly stand and pour the batter and steam for ten to twelve minutes.
12
minutes (for steaming)
2. As
I said above the proportions vary,I have seen people using
1/2 cup
urad dal
2 cups
rice
3. A
well fermented batter would double in volume,so make sure you pour the batter in a big enough vessel and leave for fermentation.4.Do not mix the fermented batter before pouring in the mould and this ensures soft idly
5. If
for some reason the batter does not ferment properly or idly turns out hard,we can make dosa or uthapam by diluting the batter.6.
SouthIndian food is the best for breakfast. SouthIndian food (most of it) fits the bill just right. Delicious rice and lentils savoury pancake from South India
Very hesitatingly I am doing a SouthIndian Thali. ”for us North Indian is the word. Well for me idli,dosa, wada uttapam are actually counted as SouthIndian…only with the BM I have known more dishes and now I can relate a little better
A typical SouthIndianbreakfast will include Idly, Dosa, Pongal, Variety Chutneys, Sambhar and a sweet and vada, however i have prepared a mini SouthIndianBreakfast Thali here which includes Coconut Chutney, Green Chutney, Idli, Mini Medu Vada, Brinjal Sambhar and Pongal
Pesarattu is an Indian crepe made with whole green gram(not the split yellow one) and rice. This week here I am blogging about a very famous breakfast combination-Pesarratu and ginger chutney
I hope there is no need to rave about the greatness of idly or how fond it is to southIndians. Some how I missed blogging about famous breakfast recipe of south India for the past two Fridays
SouthIndianBreakfast Menu #1. By Janani,. March 24, 2014. I love this combo concept a lot,we must have seen in many restaurants how different types of food are combined with different style
It is also one of the most popular dishes in any SouthIndian Resto menu. ' Ven Pongal' is the most comforting food usually had as a breakfast in the south
I had Finger millet in the fridge for a while so I wanted to make use of it. When I was talking to my mum she was mentioning this dosa but using pearl millet
am going a share a very traditional and authentic breakfast recipe from my. Meanwhile do not forget to check out other interesting breakfastrecipes here
I always love to try different idli and dosa recipes. These days I am travelling to India very often. One of those trips I made was a weekend visit to my friend's place
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