Wash and soak all the ingredients except salt in water for 3 hours.
Grind to a smooth thick batter, add salt and mix till combined.
Cover and let it ferment overnight or for 8 hours.
Next day dilute with water if needed to get the right consistency.
Heat a dosa pan when hot pour a ladle of batter and spread it , pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.
wash and soak channa dal for 30 minutes in water. Wash and soak quinoa in water for 10 minutes.
Heat oil in a pan & temper it with above ingredients.
Pour water, add salt , grated coconut & soaked and drained channa dal , give a boil.
Reduce the flame and add the soaked and drained quinoa & rice rava , mix it well cover it with a lid .
Cook till all the water has evaporated and cooked, switch off the stove & leave it to cool completely.
Slightly grease your palm with oil ,take a small portion of the mixture, roll it out into small balls.
Arrange all the balls in a greased container and steam them for 3 minutes.
Serve hot with any chutney you like.
Note:
a) Soaked yellow moong dal can be added instead of channa dal. b) If you don't have ready made rice rava, just take raw rice & dry grind to a rava consistency and add or rice flour can be added too. This is added just for a extra binding.
Take a bowl add besan , salt , turmeric powder pour water little by little to form a lump free smooth thick batter. Grease a plate pour the besan batter and steam till cooked.
Cool completely and break into bits and pulse it in a blender till they resemble bread crumbs. Do not pulse too much and mash it.
Heat ghee in a pan add the pulse mixture and in low flame fry till raw smell has disappeared. Do not over fry till crisp, moisture must still be there in the mixture.
Fry the cashew nuts , cloves and raisins in ghee and keep it aside.
Dissolve sugar and water boil till you get a one string consistency.
Pour the hot sugar syrup into the pulse ( boondi) mixture add the fried nuts, cloves and edible camphor mix everything till well combined.
Cover the mixture for 5 minutes till the boondi absorbs the sugar syrup.
Slightly mash the mixture and take small portion and roll it out into tight balls.
Enjoy it warm!
Note:
a) Leftover ladoos store it in fridge.
b) If you have a sweet tooth increase the sugar quantity.
c) Roast it in low flame till raw smell didappers otherwise your ladoos will taste raw.
I want to express my heartfelt gratitude for giving me the opportunity to prepare vegetable clear soup for Ilayaraja Sir, even with such a last-minute request on the concert day. It was a great blessing and honor for me to be able to serve him in a small way.❤️
