Tiffins

Kulcha Chana Recipe
Ingredients:
• 200 gms Chana
• 40 gms Tomatoes
• 100 gms Onions
• 2 tsp Cumin seeds
• 1 tsp Red chili powder
• 2 tsp Pepper
• 5 Garlic flakes
• 2 Cinnamons
• 300 gms White flour
• 200 ml Curd
• 1/4 tsp Cooking soda
• 1 Cup Oil
How to make Kulcha Chana:
• Chop the onions and tomatoes.
• Make a paste of garlic,cumin seeds,cinnamons,red chili powder.
• Mix chopped onions and tomatoes to the paste
• Heat the oil.
• Fry the paste well
• Now add chana.
• Pressure cook it for 15 minutes.
• Chana is ready.
• Mix white flour, curd and cooking soda
• Add water to this mixture and make dough out of it.
• Make chapattis out of it and stuff onions in it.
• Now make thin chapattis and cook it on tawa.
• Serve it with hot chana.

Hi Sonia,

Thanks for the recipe.

Is the flour used maida (all purpose flour) for making the dough?

Cheers
Krithika

surya this is one of the best recipe i could have found
i made it on my bday n everyone loved it , thanks for making my day so gr8

Aappam:
Ingrediants

• Raw Rice(i use sona masoori)-1 cup ,Idly Rice(big rice)-1 cup ,Urad dhal-1/2 cup ,Vendhayam/Methi-1/2 tsp ,Salt-1 tsp

Method

This is how it works for me,say i want to make aappams on Saturday,I soak the ingrediants on thursday night.Friday morning,i grind them along with 1 handful of left over cooked rice(it adds softness to the appam batter) .Dont make the batter too watery.Add water now and then.It takes 20 to 25 minutes in a wet grinder for the above mentioned quantity.Transfer the ground batter to a vessel.Collect the water you used to clean the wet grinder in a vessel and heat it by stirring it now and then.The water reduces to become a koolu/semi-liquid consistency. water reduced to become koolu consistency

Allow it to cool and mix it along with the batter.Add salt and keep it near the oven.Saturday morning you can find the batter raised up.Heat the aappam kadai,grease it with little oil,pour one laddle full of batter into it and holding the two ends of the kadai swing it in a circular motion.The batter spreads around the kadai.Close it and leave it for a minute.The ends will be browned.It is time to take the aappams out.Serve it with thenkai pal.

Hi

thank u for the recipe i would to know about the idly rice...cooked or raw?

Hi thanks

Use Raw rice it gives more whiteness in appam.Before grind the rice wash 5 or more times.

Thanks for Kanchipuram idli.

Hi

what kind of rice can i use it? long grain rice? or other.....

Use Ponni Raw rice.

Hi
definitely I will try this receipe