Method: 1. Heat a kadai, pour coconut oil and add grated coconut, coriander seeds, 4 sambhar onions, pepper, curry leaves and red chilly. Sauté it till the coconut turns dark brown. Be cautious not to get it burnt. Switch off and let it cool. Once it cools down, take it Read More ...
To make paniyaram, we need the vessel used for making uniappams. It’s a round vessel with multiple hollow pockets, preferably Teflon coated. Method: Soak the dals and the rice in water for 2 hours. Remember to soak the dals separately from the rice. With the dals, put the red Read More ...
Method: Heat the kadai and pour oil. Add mustard. When it splutters add green chilly and sauté for 10 minutes. Switch off the flame. Add hing and methi powder and mix well. Chilly achar is ready. An excellent add on for idlis as well as rice. Not only is it Read More ...
Method: Clean the idli rice and Urdu dal in water thoroughly. Soak the rice and the dal in water for 4 to 5 hours. Do not throw away the water. You can use the water for grinding. Grind the rice and dal while adding little water from time to Read More ...
Method: Clean the raw rice in water thoroughly. Soak the rice in water for 3 hours. Drain the water and grind it into a smooth paste by adding small quantity of water as and when needed. Take out the batter into a vessel. Now grind the cooked rice similarly Read More ...
Method: Clean the rice and the dals in water thoroughly. Soak the rice along with Urdu dal and methi seeds in water. Also soak the tur dal, moong dal and chana dal together in water. Soak them for 3 to 4 hours. Drain the water and grind the rice and Read More ...
