Kozhakattai Indian Recipes Ingredients 2 cups rice coarsely ground or cream of rice

Kozhakattai




food
kozhakattai






Ingredients
2 cups rice coarsely ground or cream of rice
1/4 cup yellow lentils, coarsely ground
2 teaspoons salt or as per taste
5 cups water
1/4 cup fresh, grated coconut





For Seasoning
1 tablespoon oil
1 teaspoon black, mustard seeds
2 teaspoons white split gram beans
2 green chilies, chopped
4 curry leaves
1 dry red chili

Method


Mix the ground rice and ground yellow lentils and set aside.
Heat a pan, over medium heat and pour the oil. When the oil is hot, add the mustard seeds. When the mustard seeds are about to crackle, add the white split gram beans. A little before the white split gram beans turn brown, add the chopped green chilies and the dry red chili. When the white split gram beans turn brown, add the curry leaves, water and salt.
When the water boils, lower the heat and gradually add the mixture of rice and yellow lentils and keep on stirring. Add the grated coconut. When the mixture thickens and there is no water, remove from heat.
When the cooked mixture is a little cool, make small, round balls or oval-shaped balls and place the balls in a steamer or Idli steamer tray and steam cook for 10-15 minutes. Serve with Chutney.

Rawa Dosai Ingredients 1/2 cup cream of wheat 1 cup rice flour Method Indian Recipes

Rawa Dosai


dosai
Rawa Dosai


Ingredients
1/2 cup cream of wheat
1 cup rice flour
2 tablespoons white flour (maida)
1 teaspoon salt or as per taste
2 tablespoons yogurt
1 1/2 teaspoons oil for making each Rawa Dosai

For Seasoning
2 teaspoons oil
1 teaspoon black, mustard seeds
1/2 teaspoon cumin seeds
2 teaspoons white split gram beans
2 green chilies, chopped
1 dry red chilies (optional)
4 curry leaves
1 tablespoon coriander leaves, chopped (optional)

Method




Steam the cream of wheat or dry roast it. Mix yogurt with cream of wheat and keep for 15 minutes. Add rice flour, white flour, salt and enough water to the cream of wheat, and make a thin batter and set aside.
Heat the oil and when oil is hot, add the mustard seeds. When the mustard seeds are about to crackle, add the cumin seeds, white split gram beans and chilies. When the cumin seeds sizzle and the mixture is brown, pour everything into the batter. This batter should be a little more watery than the regular Dosai batter.
Heat a dosai pan over medium heat and rub a little oil, all around the surface. When the pan is hot, pour a serving spoon of the batter, in a circular motion, all around the edge of the pan, about 1/4 inch away from the rim of the pan. Allow the batter to flow down to the centre. Take more batter if required, and fill up the parts that are without batter. Pour 1 tsp. oil all around the edge of the Dosai and also inside. When the bottom-side is crisp and brown, turn over, pour 1/2 tsp. oil, and cook the other side, but need not be brown. Remove from heat, and serve with Chutney, Sambaar or Dosamolakapodi.
 Rawa Masal Dosai can be made, by making the stuffing of cooked potatoes and onions like in Masal Dosai, and stuffing the Rawa Dosai.
 Left over batter can be refrigerated and Rawa Dosai can be made on another day. Follow the same procedure as of the refrigerated batter of Dosai.

Idiaappam Indian Recipes Ingredients Method

Idiaappam


recipe
recipe

Ingredients
4 cups medium grain rice flour, dry roasted to a light pink color
2 teaspoons salt or as per taste
1 tablespoon fresh grated coconut for each Idiaappam
enough warm water to make dough



Method


Add salt to warm water and prepare the dough.
Place a serving spoon of the dough into a hand press noodle maker with a perforated disc. Press the noodles (Idiaappam) with your hand in a circular motion on each idli steamer tray. Sprinkle a spoonful of grated coconut on each idiaappam and steam cook for 15-20 minutes. Serve with sweetened coconut milk, chicken curry or vegetables in spicy gravy.
 Dried Idiaappams available in packets can be soaked in boiled water containing a tsp. of salt. Keep the vessel covered for 5 minutes until noodles are soft, and drain. Break noodles into small pieces and set aside. Heat a pan and pour oil. When oil is hot, add 1 tsp. mustard seeds. When the mustard seeds are about to crackle, add 2 tsp. white split gram beans, 1 tsp. yellow split peas, 2 dry red chilies and 2 Tb. fresh, grated coconut. When the mixture is light brown, pour everything into the broken Idiaappams. This is called Sevai. Serve with Chutney or Pickle.

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alovera




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Kozhakattai Indian Recipes Ingredients 2 cups rice coarsely ground or cream of rice

Kozhakattai kozhakattai Ingredients 2 cups rice coarsely ground or cream of rice 1/4 cup yellow lentils, coars...