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Thursday, November 26, 2009

Idli/Dosa Batter


Boiled Rice (Idli rice) : 4 cups
Urad dal : 1 cup
Methi seeds : 1 tsp
Ice cubes : 4-5
Salt to taste

  1. Soak urad dal and methi seeds together and refrigerate.
  2. Soak rice separately and keep aside for 3-4 hours.
  3. Grind urad dal, methi seeds and ice cubes to a very smooth paste along with 3/4 cup water. If using a grinder, allow to grind well for atleast 25-30 minutes for best results. Once done, transfer to a vessel.
  4. Now grind the rice well using 2 cups of water.
  5. Once done, transfer to the same vessel. Add salt and mix well.
  6. Keep overnight in a warm place and allow to ferment.
  7. Once the batter rises, mix well and store in refrigerator.

Corn Paniyaram


Fresh sweet corn : 1 cup
Boiled Rice (Idli Rice) : 2 cups
Red chillies : 8 - 10 nos.
Onion : 1, chopped fine
Curry leaves : a few, chopped fine
Cashew : a few, broken into tiny bits
Ginger : 1" piece, chopped fine
Salt to taste
Oil as required

  1. Soak corn, rice and red chillies together in water for about 3 hours and grind to a thick batter.
  2. Add the rest of the ingredients and mix well.
  3. Add a few corn pellets and mix well.
  4. In a 'paniyaram' griddle, heat some oil (if its a non stick griddle then 2-3 drops shd be enough) and pour the batter into the holes. Allow to cook on low heat till golden brown. Then flip it over and let the other side also cook well. If necessary you can add a few more drops of oil.
  5. Serve hot with chutney or ketchup.