Tuesday, May 18, 2010

Tamil Nadu Cuisine!

We all know that Indian food is quite yummy, but Tamil food for me is the best out of all Indian cuisine. So Today, Im going to teach you how to make two of my favorite dishes.

1.Masala Dosa

1 cup plain rice.
1 cup parboiled rice.
1/4 cup white urad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding

For masala:
2 large onions in vertical slices 2 large potatoes boiled and peeled 4-5 green chillies 1
tbsp. chopped coriander 8-10 cashews halved 1/2 tsp. each urad dal, cumin & mustard
seeds 2 tbsp. oil 1/4 tsp. turmeric salt to taste
Wash the rice and dal together. Add plenty of water and methi seeds. Allow to soak for 7-
8 hours or overnight. Re wash the rice by draining the water 2-3 times. Grind to a paste.
Rawa-like grains should be felt in Add soda bicarb and salt and mix well. Keep aside in a
warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required. The consistency of the batter should be
enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa
well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin
Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala
in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve
hot with chutney and/or sambar.
Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,
potatoes, coriander. Mix well.

2. Idli

long grain rice 3 cups
uncle ben's par boiled rice 1/2 (half) cup
urad daal 1 cup
salt to taste
fresh coconut (half a coconut)
green chillies - 3 or 4
dhalia (dried chana/ kadalai paruppu) 1 tbsp
oil - 1 tbsp
mustard - 1/2 (half) tsp
curry leaves - 5-6 leaves


Soak both the rice in one container and the daal in another. Soak for 4 to 6 hours.
Grind the Urad Daal to a very fine paste.
Grind the rice separately and add to the Daal paste.
Add the salt and mix well and leave the batter in a warm place for about a day and half, till
the batter rises.
Pour the dough in the idli makers (if no idli maker - you can pour the dough into a flat
steel plate or bowl and steam it in a pressure cooker - no whistle please).
Steam for about 10 to 15 mins.
Serve yummy hot idlis.

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