Idiyappam Recipe / Nool Puttu Recipe / Noolappam Recipe / String Hopper Recipe /How To Make Idiyappam At Home

Idiyappam

Ingredients for the Idiyappam Flour
Ponni Raw Rice - 3 cups
Water to soak the rice
Method
Wash and soak the raw rice in water for 4 to 5 hours.
Drain out the water completely and spread it on a cloth.
Leave it for 30 minutes.Take a mixi jar and grind the rice in batches to a fine powder.
Sieve the flour using a fine sieve,keep the unground rice particle separately in a plate.
Repeat this process till all the rice is ground to a fine powder.
Lastly grind the coarse rice particle and sieve it.Your smooth rice flour is ready.
Take a wide heavy pan or kadai in low flame dry roast the flour in batches till its dry and make sure you don't burn the rice.
To check if the flour is ready take some flour cool it and try to draw a straight line.If the flour is flowing smoothly then your flour is dry and perfect to store.
Cool the rice flour completely & store it in an air tight clean jar.
How to make Idiyappam at home
Take 1 cup of above flour in a bowl add salt and oil.
Heat water in a pan bring to a rolling boil.Switch off the stove.
Pour the hot water into the flour & using a wooden ladle mix it well to form a soft dough.
Cover it with a tight lid & leave it for 10 minutes.
Fill the dough into the idiappam maker and press it on a greased plate.
Steam these till cooked.Best served with flavoured coconut milk or any spicy gravy.

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Ragi Rava Idli Recipe / Instant Ragi Rava Idli Recipe / Ragi Vegetable Idli Recipe - Millet Recipes

Ragi Rava Idli

Ingredients for tempering
Oil - 1/2 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Jeera - 1/8 tsp
Other ingredients
Chopped vegetables - 1/4 cup
( I used beans and carrot)
Chopped green chillies - 1
Grated or chopped ginger - 1/8 tsp
Chopped coriander leaves - 2tsp
Curry leaves few
Ragi flour - 1/2 cup
Sooji/Rava /Semolina - 3/4 cup
Thick curd - 1 cup
Water as needed
Salt to taste
Lemon juice - 1/2 tsp
ENO fruit salt - 1 tsp ( i used only 1/2 tsp)
Cashew nuts few

Ragi Rava Idli

Method
Heat oil in a pan & temper it with above ingredients.
Add the vegetables and fry for couple minutes.
Add the rava and in very low flame fry for few minutes,do not burn or over fry them,Then add the ragi flour and fry a bit and switch off the stove.
Cool this mixture,now mix the water,lime juice,salt & curd.The mixture will look like a idly batter,light & semi thick ( your batter should not be too thick or too thin).
Grease your idly plates with oil,place a fried cashew nut.
Heat water in your idly cooker,once your ready to steam the idly, mix in the ENO to your batter & gently mix till it forms froth & bubbles starts to appear.
Immediately pour a ladle of batter on top of the cashew nut, steam them for 8 minutes or till done.
Serve it hot with any chutney you wish.
Note:
ENO is very important ingredient in this recipe,make sure its active,otherwise your idli will not turn out good.Some use cooking soda instead of ENO fruit salt but i have not tried.

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Moong Dal Khichdi / Gujarati Style Khichdi / Dal Khichdi Recipe / Khichdi Recipe - Gujarati Recipe

Moongh Dal Khichdi

Ingredients
Ghee -  3 tsp
Cumin/Jeera - 1/2 tsp
Cloves - 2
Bay leaf - 1
Cinnamon - a very small piece
Ginger chopped - 1/2 tsp
Hing - 1/8 tsp
Turmeric powder - 1/8 tsp
Red chillies - 1
Rice - 1/2 cup
Yellow moongh dal - 1/4 cup
Salt to taste
Water 4 cups
( If you want more watery then add 1 or 1/2 cup extra)
Method
Wash rice and moongh dal keep it aside.
Heat a pressure cooker add ghee and temper it with jeera,cloves,cinnamon,red chillies,bay leaf,hing and ginger.
Add the washed rice and dal saute for a minute then add water ,salt and turmeric powder,cook them till soft.
Serve them hot with pickle,curd or salad.

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Instant Rava Uttapam Recipe / Sooji Uthappam Recipe / Rava Uttapam Recipe / Onion Rava Uttapam Recipe

Rava Uttapam

Ingredients
Rava/Sooji/Semolina - 1/2 cup
Rice flour - 1 tbsp
Salt - 1/2 tsp
Curd - 1/4 cup
Water - 1/4 cup + 1/8 cup
ENO fruit salt - 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Curry leaves - few
Jeera little to sprinkle on top
Oil as needed

Rava Uttapam

Method
Take a bowl add rava,rice flour,salt,water & curd.
Mix it well and rest it for 5 minutes.If your batter becomes thick then add some water to get a semi thick batter consistency.
Just before making the uttapam dilute ENO with little water & add it to the batter.
Give a quick mix,heat a tawa grease with little oil add a ladle of batter & spread it thick.
Sprinkle jeera,onion,green chillies & curry leaves on top.
Pour oil around the uttapam cover it with a lid & cook the base is light crisp.
Now flip the uppam and cook the other side too.
Serve these Uttapams with chutney or sambar.
Note:
a) You can add any vegetable of your choice to the above uttapam.
b) Each quality of rava is different so add water accordingly.
c) Do not use fine rava for making this uttapam.

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Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread

Bengali Layered Porota

Yields:7 porotas
Ingredients for the dough
All purpose flour / Maida - 1 cup
Oil - 1 & 1/2 tsp
Salt- 1/4 tsp
Water as needed ( less than 1/2 cup)
Other Ingredients
Maida for dusting
Oil for spreading & deep frying
Method

Layered Porota

Take a mixing bowl add maida,salt & oil,mix it till it resembles like bread crumbs.
Pour water little by little till you form a soft dough.
Cover the dough & rest it for 10 minutes.Divide the dough into 6 or 7 equal size balls.

Layered Porota

Take a ball and roll it out into a thin disc.Apply some oil evenly then sprinkle some flour on top.
Fold the disc into half again apply some oil and dust it with flour.
Start rolling the dough from one corner to the other end.Twist and press it like a coil (see picture).
Prepare all the ball the same way,cover it with a cloth & rest it for 10 minutes.

Layered Porota

Now take each coil & roll it out into a semi thick circle.
Heat oil in a pan when hot slowly slide into the hot oil,deep fry the porota both sides till brown.
Remove it on a kitchen tissue for excess oil to get absorbed.
Serve it with kurma or any gravy you like.

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Pol Roti / Coconut Roti / Sri Lankan Pol Roti Recipe - A Sri Lankan Breakfast Recipe

Pol Roti

Ingredients
Maida/all purpose flour - 1 cup
Boiling water as needed
Salt to taste
Grated fresh coconut - 5tsp
Oil - 1tsp
Oil for cooking as needed

Pol Roti

Method
Add all above ingredients in a bowl.
Pour boiling water little by little and make a soft dough.Add 1tsp of oil and mix it well.
Cover the dough and rest for 10 minutes,Divide the dough into medium size balls.
Grease a plastic sheet with oil and flatten the ball with your palm to a semi thick disc.
Heat a tawa place the roti and cook in medium low flame till its light brown on all sides.Make use its well cooked.Apply oil to both sides while cooking.
Remove it on a plate and serve them hot with Pol Sambol.

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Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam

Karuvepillai Podi Idiyappam

Ingredients
Oil -3 tsp
Mustard- 1/2 tsp
Urad & Channa dal - each 1 tsp
Chopped cashew nuts - 5
Hing a pinch
Chopped onion - 1 tbsp
Curry leaves few
Slit green chillies - 2
Salt to taste
Cooked Idiyappam - 3 cups
Curry leaf podi - 3 tsp or as needed
Ingredients for Curry Leaf Podi
Ingredients roasted & ground to a semi smooth powder
Channa dal - 1tbsp
Urad dal-1tbsp
Coriander seeds - 1/2 tsp
Methi seeds-10
Jeera/Cumin - 1tsp
Whole pepper - 1tsp
Red chillies-3
Coconut-1tbsp
Curry leaves - 2 cups
Turmeric powder-1/4tsp
Hing - a generous pinch
Tamarind - a small gooseberry size
Jaggery or brown sugar - 1/8tsp
Oil-1/2 tbsp

Karuvepillai Podi Idiyappam

Method
Heat oil in a pan temper it with mustard,urad,channa dal and cashewnuts.
Add the onion,green chillies,curry leaf & hing saute till onions are transparent.
Now add the cooked idiyappam,needed curry leaf podi & salt in low flame mix them well.
Switch off the store & serve them hot with chips & raita.

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Avocado Methi Poori Recipe / Avocado And Fenugreek Leaves Poori Recipe

Avocado Methi Poori

Ingredients for the dough
Wheat flour 1 & 1/2 cups
Maida-1/2 cup
Salt to taste
Turmeric powder & Red chilly powder-a pinch
Ajwain-1/8tsp
Curd-1tbsp
Sugar a pinch
Frozen methi leaves/fenugreek leaves-1 cube thawed
( you can also use fresh leaves)
Mashed avocado-1 medium size
Water required amount
Other ingredients
Oil-to deep fry
Method
Take all ingredients in a bowl,sprinkle very little water if needed to make a tight dough.
Make small balls from the dough,roll it into a semi thick dish.
Deep fry these poori in hot oil till light brown on all sides.
Serve it hot with any gravy of your choice.

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Idli Recipe / Soft Idli Recipe - A South Indian Breakfast

Idli

Ingredients

Idly rice-4 cups
Urad dal-3/4 cup
Methi / Fenugreek seeds-1tsp
Poha/Aval/Beaten rice-1tbsp
Sago/Sabudana/ Javarisi-1tbsp
Cooked rice-1tbsp
Salt to taste

Method

Soak rice,methi,cooked rice,aval & sago together & urad dal separately for 4 hrs.
Drain water from urad dal,grind dal till its a light fluffy batter by adding water little by little.keep it aside.
Same way drain out water from rice,grind rice to a smooth batter,make sure your batter is not too thick or too thin.add water little by little while grinding.
Mix both the batters add salt,mix gently till its well combined, leave it to ferment overnight.
Next day grease the idly plates & pour a ladle of batter.
Steam it till cooked may be 10 minutes.
Switch off the stove let the Idlis cool,dip a spoon in water & gently remove the idlis from the plate.
Serve them with chutney or sambar.

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Gopalkala Recipe For Krishna Janmashtami / Poha In Dahi Recipe / Dahi Poha Recipe

Gopalkala

Ingredients
Poha / Beaten Rice - 1 cup ( Heaped)
( I have used thin poha here,if you are using thick poha rinse once in water and strain )
Curd - 1 cup
Milk - 3/4 cup
Salt to taste
Sugar - 2 generous pinches
Chopped cucumber - a handful
Grated ginger - 1/8 tsp
Grated coconut - 1 tbsp
Ghee - 1 tsp
Jeera / cumin seeds - 1/2 tsp
Chopped green chillies - 1
Method
Heat ghee in a pan and temper it with jeera & green chillies.
Take a bowl mix poha with all above ingredients including the tempering.
Gently mix & offer it to Lord Krishna.

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Kambu Adai Recipe / Pearl Millet Adai Recipe / Kambhu Adai recipe - Millets Recipes

Kambhu Adai

Ingredients

Kambu / Pearl Millet -1/2 cup
Channa dal - 1/4 cup
Toor dal - 1/4 cup
Red chillies-3
Small onions-2
Hing-a pinch
Salt to taste

Other Ingredients

Chopped curry leaves-little
Chopped onions-1tbsp
Grated coconut-1tsp
Oil-to cook adai

Method

Soak Kambu & Toor dal,Channa dal & red chillies separately in water for 2 hours.
Grind kambu to a semi smooth batter,keep it aside.
Grind the dals along with red chillies,onion,hing & salt to a semi coarse batter.
Mix this to the kambu batter add chopped onion,curry leaves & grated coconut.
Mix everything well.Add water to get a semi thick batter consistency.
Fermentation is not needed for this adai.
Heat a iron tawa apply some oil pour a ladle of batter in the center spread it to a semi thick disc.
Drizzle oil around the adai & cook on medium high flame till both sides are crisp & light brown in colour.
Serve hot with any chutney you like.

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Kondai Kadalai Idli Recipe / Black Channa Idly Recipe

Kondai Kadalai Idly

Ingredients
Kondai kadalai/Black channa-1/2 cup
Idly rice-2 cups
Urad dal-1 cup
Methi / Fenugreek seeds-1/2 tsp
Salt to taste
Method
Soak rice & methi separately & urad dal separately in water for 3 hours.
Soak black channa in water for overnight.
Grind everything together to a smooth fluffy semi thick batter.
Add salt mix the batter well, leave the batter to ferment for overnight.
Next day mix the batter well,now grease the idly plates.
Pour a ladle of batter into the plates & steam them till cooked.
Serve it with any chutney you like.

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Bedmi Puri Recipe / Urad Dal Puri Recipe / Bedmi Poori Recipe

Bedmi Puri

Ingredients for the dough
Urad dal - 1/4 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Powdered fennel seeds / Somph - 1/2 tsp
Oil - 2 tsp
Grated ginger - 1/4 tsp
Salt to taste
Whole wheat flour - 1 cup
Water very little needed
Other ingredients
Oil to deep fry

Bedmi Puri

Method
Soak urad dal in water for 3 hours.drain out the water & grind to a coarse paste.
Sprinkle very little water to grind.
Take a bowl add the wheat flour,ground urad dal paste,oil & all the dry masala mentioned above.
Sprinkle water & form a tight dough.Do not add too much water.Your dough will be slightly sticky.
Cover the dough & rest it for 30 minutes.
Grease your palm and divide the dough into small equal size balls.
Roll out these ball into a semi thick disc.Use flour for dusting while rolling out the poori.
Heat oil in a pan slowly slide the poori into the hot oil.Press gently on top for the poori to puff up.
Turn the other side & deep fry till both sides are light brown.
Remove on a kitchen paper for the extra oil to get absorbed if any.
Serve them hot with any gravy you like.
Note:
a) Do not add too much water while kneading the dough,just sprinkle.
b) Do not roll it out very thin otherwise your pooris will not puff up.
c) Increase the spice level according to your taste buds.

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Dibba Rotti Recipe / Dibba Roti Recipe / Andhra Minapa Rotti Recipe / Easy Andhra Breakfast Recipe

Dibba Rotti

Ingredients
Sona masoori rice-1/2 cup
Urad dal-1/2 cup
Jeera / Cumin seeds-1 tsp
Green chillies-3 or 4
Ginger a small piece
Salt to taste
Oil to cook

Dibba Rotti

Method
Wash & soak rice & urad dal together for 3 hrs in water.
Take a mixi jar add the soaked urad dal,rice,green chillies & ginger.
Grind it to a thick semi coarse batter add salt & jeera mix it well.
Fermentation not needed for this batter make it right away.
If you want a fluffy rotti then add a pinch of cooking soda just before cooking.
Heat a pan pour 3tsp of oil & spread the batter thicker than a uttappam.
Cover & cook it in medium low flame,when its half cooked prick it with a fork all around.
Cover & cook till golden brown & crisp at the bottom.
Now flip the rotti carefully & cook the other side.Add more oil for crunchy crust.
Switch off the flame & serve it hot with any spicy chutney or pickle.
Note:
a) Finely chopped onions can be added.
b) Spread the batter thicker than a uttappam.
c) Cook at low flame for even cooking.
d) Always use a deep pan to make this rotti.
e) Fermentation is not needed for this batter.
f) If you want a fluffy dibba rotti then add a pinch of cooking soda just before making.
g) Cut it with a sharp knife & serve this hot.
h) These are served hot.

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Sabudana Khichdi Recipe / Sago Khichdi Recipe / Maharashtrian Sabudana Khichdi Recipes

Sabudana Khichdi

Ingredients

Sabudana/Sago-1 cup

(Sprinkle water generously & mix the sago well,at intervals sprinkle some more water till its soaked well & dry.Usually it takes 4 to 5 hours.Do not add too much water other wise it will become sticky)

Coarsely powdered roasted peanuts- 3/4 cup

Potato cut into very small cubes-1

Salt to taste

Red chilly powder-1/8tsp

Lime juice-2tsp

Turmeric powder-1/8tsp
Tempering

Oil-2tsp

Jeera/Cumin-1tsp
Chopped green chillies-1
Curry leaves-little

Sabudana Khichdi

Method

Heat oil in a pan temper it with jeera,green chillies & curry leaves.
Add the potato fry for 2 to 3 minutes.Now add all the dry spice powders & salt.
In medium low flame saute for couple more minutes till potatoes are cooked.
Add the sago & peanut powder,gently toss them well till everything is well combined.
Switch off the stove add the lime juice and give a quick mix.
Serve it hot garnished with curry leaves.

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Undrallu Recipe / Kudumulu Recipe - Vinayaka Chaturthi Prasadam

Undrallu

Yields: 11 balls
Ingredients
Sona masoori rice / Raw Rice - 1/2 cup
Water - 1 cup
Salt - 1/4 tsp
Channa dal - 2 tsp
( soak in little water for 30 minutes,drain out the water)
Ghee - 1/4 tsp
Jeera / Cumin Seeds- 1/2 tsp
Method
Wash and soak rice in water for 1 hour.
Drain the water out and spread the rice on a clean cloth.Dry for 30 minutes.
While still wet dry grind the rice to a semi coarse powder.Keep it aside.
Heat a pan add ghee temper it with jeera.
Add the channa dal,salt & water.
Let the water boil reduce the flame add the rice rava.
Stir it well make sure there are no lumps.Cover it with a lid & cook till the water has completely absorbed.
Switch off the flame,wait for the mixture to slightly cool down.
Now knead the dough slightly,grease your palm with little oil & make small balls.
Steam these undrallu for 5 minutes or till cooked.Switch off the stove
Serve this prasadam to Lord Ganesha!
Note:
a) You can try this recipe even with store bought rice rava or rice flour.

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Aadi Koozh Recipe / Ragi Ambali / Kezhvaragu Koozh / Ragi Koozh / Keppai koozh / Finger Millet Porridge

Ragi koozh

Ingredients

Ragi flour / Finger millet flour-1/2 cup

Cooked rice-a hand full

Salt to taste

Thick butter milk -3 cups

Water - 4 cups

Onion chopped-1/2
Chopped green chillies-1

Method

Dilute ragi with little water & butter milk leave it overnight for fermentation.
Next day bring water to a boil, slowly pour the ragi mixture & rice.
Stir it well so it doesn't form lumps,cook the mixture in low flame till raw smell has disappeared & cooked.
To check whether your ragi is cooked wet your finger & dip it in the hot ragi mixture.If it doesn't stick to your finger then its done.
Remove from heat cool the mixture,add the remaining butter milk,chopped onion,green chillies & salt.
Serve it with pickle, murungaikeerai poriyal or fish curry.

Note:
a) You can also add broken rice (Noi Arisi) instead of cooked rice.
b) Always use a heavy bottomed pan otherwise the koozh will stick to the bottom.
c) Cook the whole koozh in low flame.
d) Cool down the koozh completely before adding butter milk or curd.
e) Koozh thickens very fast if needed add more water.
f) you can store this in refrigerator for a week.

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Rava Kichadi / Mixed Vegetable Rava Kichadi / Vegetable Rava Upma Recipe / Rava Kitchidi / Rava Kitchadi / Sooji Khichadi / Sooji Kichadi / kRava Kichidi Recipe / Kichidi Recipe

Rava Kichadi

Ingredients

White Rawa/Rava/Suji/Sooji - 1 cup
Water- 3 cups
Salt-to taste
Turmeric powder - 1/4 tsp
Chopped vegetables together - 1/2 cup
( I used peas,carrot & beans
Chopped onion-1/4
Curry & Coriander leaves - little
Chopped tomato -1 small
Chopped green chillies-4
Chopped ginger-1/2tsp

Tempering

Oil-6tsp
Ghee -1tbsp
Chopped cashew nuts - 2 tsp
Mustard-1tsp
Urad dal & channa dal-each 1/2tsp

Method

Heat oil in a pan temper it with above ingredients.
Add onions,ginger,curry leaves & green chillies fry till light brown.
Add the vegetables & saute till vegetables are 3/4th cooked.
Lower the flame & add the rava,fry for 1 or 2 minutes & switch off the flame.
Mean while heat water in a pan,add salt & turmeric powder to the water.
When water boils immediately pour it into the rava mixture,stir it well to make sure there are no lumps.
Now switch on the flame,cover it with a lid.
In low flame cook till all water has absorbed & rava & vegetables are cooked.
Switch off the flame & add the ghee, coriander leaves,mix well & serve hot with any chutney you prefer.

Note:

Always cook upma in low flame.
Water measurement differs according to the quality of rava.
Adding ghee  gives a nice flavour to your dish.

Kalyana Veedu Khichadi

Kalyana Veedu Rava Kichadi

a) The preparation is same as above but in tempering we add cloves, cinnamon, bay leaf and some fennel seeds.

b) We add ginger garlic paste and few mint leaves.

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Poori Recipe / Puri Recipe / Fried Indian Flatbread - How to make Poori

Poori

Ingredients

Wheat flour-2 cups

Salt to taste (around 1/4 tsp)

Sugar-1/2tsp

Oil to deep fry

Water-required amount to knead the dough

Method

Take a bowl add wheat flour,salt & sugar.
Pour water little by little & knead it to a dough.The dough should not be too stiff nor too soft (harder than chapathi dough).
Make equal sized small ball from the dough.Dust some flour & roll them out into a semi thick circles.The pooris should not be too thin.
Heat oil in a pan,once its hot slide the poori from the side into the hot oil.
Now press the puri slightly with a spoon,this helps them to puff up.
Turn other side & cook till its light brown on all sides.
Once done remove them on a paper towel to remove excess oil.
Serve it hot with any gravy you like.
Note:
a) Adding sugar makes the poori to puff up well.Gives nice colour to your poori.
b) For crispier poori add 1 tsp of semolina/sooji to the dough.
c) After making the dough fry pooris immediately otherwise the poori will absorb lot of oil.
d) While frying pooris your oil should be hot otherwise it will not puff up.
e) I usually use a drop of oil while rolling poori,this way while frying the colour of the oil will not change.

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Uthappam Recipe / Oothappam Recipe / Onion Oothappam Recipe / Uttapam / Oothapam / South Indian Uthappam Recipe

Uthappam

Ingredients
Sona Masoori rice-2 cup
Ponni Puzhungal Arisi / Boiled rice -2 cups
Toor Dal - 1/4 cup
Urad dal -1/2 cup
Methi/Fenugreek seeds-1tsp
Salt to taste
Oil -to make uthappam
Other ingredients
Chopped Onion,Tomato,Green Chillies,Coriander leaves
Method
Wash & soak all the above mentioned ingredients together except salt in water for 3 hours.
Grind them to a smooth batter.Batter should be a bit thinner than Idli batter.
Add salt mix well & allow to ferment overnight.
Next day beat the batter before making.Heat a tawa/griddle spread a ladle of batter into thick circle.
If adding vegetables sprinkle the chopped vegetables on top slightly press them.Flip the other side & cook
Add oil around & cook both sides till cooked ( Do not over fry).
Serve them hot with any chutney or sambar.
Note:
a) Cook the uthappams in medium low flame to get nice colour.Do not over cook.
b) You can use any topping of your choice.
c) You can even make uthappams with left over Idli batter.
d) If batter is very thick dilute the batter with little water.

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