tamil recipe

8/3/2019 Tamil Recipe

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Adai dosai recipe - adai

INGREDIENTS:

Chana dal (Ka?ala parippu) 1 cup

Thoor dal 1/2 cupRice 1/4 cupUrdu dal 1 table spoonHot dry chili 5Asafoetida 1/4 table spoonShredded coconut 1/4 cupCurry leaves 5Coriander leaves 10Salt to tasteOil as required

PREPARATION:

1. Soak chana dal, thoor dal, rice and urdu dal for 5 hours.2. Grind the soaked (chana dal, thoor dal, urdu dal) ingredient, hot dry chili, asafoetida

into a batter (dosai or pan cake consistency)3. Now add the shredded coconut to the batter and mix well. Cut the curry leaves and

coriander leaves into a fine pieces.4. Add the cut curry and coriander leaves to the batter and mix well. Add salt to batter as

needed and mix well.5. Heat the iron griddle or non-stick tawa with coat of oil.

6.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thick round.7. Once this side is cooked, flip over and cook until the adai dosai is cooked on the other

side. Remove and serve


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Iddiyappam recipe - iddiyappam

INGREDIENTS:

Rice flour 500 grams

Salt to tasteWarm water as needed

PREPARATION:

1. M ix the rice flour, salt and water to smooth dough.2. Now make the Iddiyappam with murukku press. Steam them in idly pan. Or steam

them by covering a pot of water with cloth.

Wh eat parat h a recipe - parat h a

INGREDIENTS:

1. Whole wheat flour - 3 cup2. Salt to taste3. Oil - as needed

PREPARATION:

1. M ix whole wheat flour, salt and make a dough and keep it aside for 2 hours.2. Now make small balls out of the dough. Cover with oil and keep it aside.3. Now roll the dough into a thin sheet. Brush both side with oil.


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4. Take on side of the dough sheet and fold back and forth (like making a paper fan)with many layers as possible.

5. Now encircle the dough and flatten it like you do for chapatti. Repeat for all the balls.6. Heat a skillet add oil as needed. Now cook the flatten dough until it is cooked both

side and serve

NOTES:

Folding and encircling parat h a doug h :

J avirisi Vathal : Date Added : 12 Aug 2009

Listed in : Chutneys / Podi / Oorgai pickles


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1 lb - J avarsi8-9 Green Chilli4 tsp rice flour Little Hing2 lemon -(extract juice)

Take the javarsi in a bowl and soak them in water for about 5-6 hours.Preferable if you soak by eveg 3 p.m it should be fine .Then say by 9 wash it with cold water and grind the javarsi into paste.When u grind it see that you add 4 tsp of rice flour.This helps to maintian the color of the vadam.Keep this aside.Then take a big cooker and fill it with half water and pour the mixture.Thengrind the green chilli and pour it into the cooker .Add hing to it also .Keep stirring themixture for about 1 to 1.5 hours .You will seen the shine of the javasri coming out.Then addsalt to it .The color of the mixture will start to change from white to transparent one .Then off the gas and close the cooker.

Next day morning it would become thick .The add lime to the thick mixture and mix it well.Then in a small bowl take little of the mixture and add enough water to loosen it up .Then in a plastic sheet with the help of the small spoon pour little in a circle forum .Let theentire thing dry in the sun .It would be most preferred to do it on a sunny day .Then the nextday you could see the vadam coming out from the sheet automatically as it is dried .Take itout and fry it oil ...Too good man .There would be a little strain for pouring the circle in thesheet but that is ok .If we want something tasty then we need to strain rite ....!!!!!Enjoy maadi Ladies

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