Tiffins

It is ok Kanaka we are all humans. I replied as when I saw stuffing made in onions was something interesting so wanted to ask you, how u make it?

Originally Posted by kanaka Raghavan

Dear Arunarc
Thank you for correcting me.I by mistake added onions.

This pancake looks really yummy. Will try out, but what is kuttu? Please explain

dear kananka,
this batter may need a little bit of rice powder to hold in shape or any other binder but which will make it soggy, just a thought i may be wrong..sunkan

Kuttu ka atta is derived fromlotus seeds.I have found this atta in an Indian store called Adil in Abudhabi.I am sure it will be available in any Indian store .I found this atta along with bajra and maize flours.
Sunkan this batter will be of pouring consistency.Lift the pancakw when perforations are visible and when it is slightly coloured.
This can also be sustituted with flour grounded from spinach seeds or water chestnut (singhara).These types of flour taste grainy nutty and turn deep brown black when cooked.
My mother in law said that she found kuttu ka atta in stores in Delhi.

Hai can anybody say how to prepare Adai dosai.

Aval or thick poha Kozakkattai

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Aval or thick poha 3 cup (grind in a mixie for rava consistency)


To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Urad dhal- 1 tsp

Gram dhal - 1 tsp

Green chillies - 2,
Ginger - 1 “ ( finely chopped)

Curry leaves - few
Hing - ½ tsp

grated Coconut - 1 tbsp

Salt.
Add required water .




In a Kadai, heat 2 tbsp oil, add mustard seeds, urad dal ,gram dhal, green chillies, ginger & curry leaves.

When they are fried, Add hing & finely grated coconut.

add the required water &boil

Add poha rava to cook, for few minutes.

Allow to cool completely.

With wet hands, roll the dough into small size balls.

Steam the balls for 10 mts.

cool & serve with coconut chutney.

Pls see chitvish receipe .she has given varity of adais receipes

Ingredients:

4 Big Potatoes, Grated
1 Cup Maida
4 Green Chilies
2tbsp Coriander Leaves, Chopped
Oil for roasting
Salt to taste

Method:

Peel and grate Potatoes. Add salt and leave aside. Add maida to the Potatoes and make a soft batter with little water. The consistency must be like that of pakora batter. Add chopped Green Chilies and Coriander leaves and mix well.

Heat a Tava and grease it with Oil. Pour a spoonful of the Potato batter and spread it like a dosa. Sprinkle a tsp of Oil and roast it on both sides till they turn brown.

Serve hot with chutney and tomato sauce.

Ingredients
1 Cup Masoor Dal (Whole)
7 - 8 small Whole Onions
1 Onion, Sliced
2 Large Tomatoes, Chopped
4tbsp Ghee
Salt to taste
1tbsp Coriander, Chopped finely

For the Masala paste :

8 Cloves Garlic
8 Green Chilies
2tsp Coriander Seeds
1tsp Cumin Seeds
1" Piece Ginger

METHOD :

Wash the Masoor and add 2 Cups of water and the whole Onions and cook until done. Heat Ghee in a vessel and fry the sliced Onions until they turn translucent. Add the masala paste and fry for 3 minutes. Add the cooked Masoor and Salt. After 5 minutes add the Tomatoes and cook for 5 minutes. Serve hot garnished with Chopped Coriander.

Ingredients:

Bhel Or pori- 1 cup(immersed with curd for 10 minute)
curd -1/2 cup with little water
onion -1
carrot-grated 1/2 cup
chilly powder
salt very little,little lime juice


temper
oil 1tsp
mustard
hing

In a Kadai, heat 1 tbsp oil, add mustard seeds,hing .
add now onion, carrot & fry well
add chilly powder

now add ,Bhel (immerse with curd & water) saute for few minute.
remove from gas &add little lime juice

bhel upma is ready.