Saturday, December 29, 2007

Dhavanai Idli

This is the dish when you eat once you wont forget the taste of it! Just try it!


Urad dal – ½ cup
Channa dal-½ cup
Toor dal -½ cup
Raw rice -1½ cup
For tempering
Mustard seeds -1 tsp
Urad dal – 1 tsp
Curry leaves
Coconut ½ cup freshly grated
Ginger finely chopped.

Total Dal quantity should be equal to rice quantity. Soak toor dal,channa dal together and urad dal and rice separately for 2 hours.

Grind the toor dal,channa dal first and rice second. Grind the urad dal lastly. Then mix all the batter together . add salt to the batter. Leave it overnight to ferment.

Heat oil in a kadai then add mustard seeds,urad dal,curry leaves, ginger and coconut . sauté it for few minutes. Add the sautéed things to the batter.Grease all the tumblers in oil. Then pour the batter in the tumblers and let it cook for 20 to 25 minutes in steam.

Allow it cool for some time then with a knife or spoon take the idlis from the tumblers and cut it into pieces. Serve hot with tomato chutney!

Tuesday, December 11, 2007

Potato Masala !

If you want to have potato masala (for poori) as a gravy just grind roasted gram with water into a paste and add it to the masala. Quantity wise you will have more masala too!

Sunday, December 9, 2007

Tomato Chutney for Adai

Usually we will have avial, or some other chutney for adai. But this chutney will beat all.Try it out!This comes under 2 –in- 1 section for tomato.


Tomato – ripen 3 or 4
Garilic pods – 3 or 4
Red chillies - 2 or 3
Coconut freshly grated – ½ cup
Salt –as required

Grind all the ingredients given above. This is a great combination for adai.
Since garlic is put freshly in this chutney, Just be sure to have a pepper mint when you have this in morning.

you can temper it with mustard seeds if you want!