Sevai (Idiyappam) Morkkali Kaaradai Masala Dosai Uthappam Maida Dosai
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Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil. To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste. Add a pinch of salt and stir well. Using this flour in omappodi achu, squeeze into the form of long threads on a plate. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. Now the sevai is ready . For serving follow the procedure for Error! Bookmark not defined. or Error! Bookmark not defined., using this preparation in the place of rice. Morkkali rice flour - 1 cup, water - 2 cups, sour curd or buttermilk - 1 cup Mix the above well. Heat 2 tsp of oil add mustard seeds, when it splutters, add 2 curd chillies(alternatively, use red whole peppers), 1/4 tsp asafoetida, . Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. Kaaradai Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water to boil, and add the roasted cowgram , coconut pieces(cut into very small pieces) and 1/2 tsp salt.When they are cooked, add the rawa and stir into a paste. Flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook. Masala Dosai Par Boiled rice - 2 Raw rice - 2 Urud Dal - 1/2 Fenugreek seeds - little Rinse the above ingredients in water for about 2-3 hours.Then grind in a blender (with adding water in steps) into a very fine flour.Add salt and keep it aside (to get sour)for 12 hours. Heat the pan and spread a drop of oil on it.When the pan is fully heated, take some flour and spread it on the pan into a round shape.Turn it over so that both sides are cooked well.When it is almost cooked spread a teaspoon of and roll the dosai on both sides and move it to a plate. Uthappam Par boiled rice - 4 cups, Urud dal -1/2 cup, fenugreek seeds - 2 tsp Soak the above in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour. Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it(it should be thick than a normal dosa). When it is cokked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. Side dish -Error! Bookmark not defined., curd. Maida dosai Mix maida:rice four in the ratio 2:1. Add about 2 tsp of rava.Add water and mix. Let it be more thin than normal dosai.To this add chopped green chillies, few cumin seeds, salt to taste(about 1 tsp). Add ome splattered mustard seeds. Make dosas as described in Error! Bookmark not defined., but make the dosas more thick. The same procedure can be followed with wheat flour instead of maida .