Topic suggested by Sujatha Sridhar on Wed Feb 24 12:38:22 .
All times in EST +10:30 for IST.
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Spinach Dosa
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- From: erumbu (@ host130.the-cloak.com)
on: Mon Jun 18 10:15:18
hi, can someone post as to how to make puttu? my mom used to make it real fast in the mornings (sundays, saturdays!) and i love it!
thanks
- From: Amutha T.M.T. (@ 1cust115.tnt4.omaha.ne.da.uu.net)
on: Fri Jul 27 22:13:04
You can buy Rice Flour. You can start with little quantity about 1 glass of the rice flour and mix it with little water to an extent that the flour is in the mid-stage between very dry and wet. Then if you have Pressure cooker, you can tie a piece of white cloth around the mouth of the pressure cooker and keep the mixed flour in the cloth and close it with the pressure cooker cover. After around 10 to 15 minutes you can take open the pressure cooker. If you feel that the flour is not yet cooked you can keep it for some more time. Then take it from the cloth and put the flour in bowl, add sugar and grated coconut into it. Mix it with Banana and have it. Tell me whether it had worked out properly or not.
- From: Deepak Srinivasan (@ fw01b.fanniemae.com)
on: Mon Jul 30 12:21:59
Hi Amutha and others,
I saw a wet rice grinder mentioned to buy from India. Yes it is much cheaper but one thing to watch out for is that because the stone is so heavy the bottom plastic cracks during travel - this is what happened to us.
Also on the subject of dosai
4 cups of idli rice
1 cup of urad dhal
As usual grind urad separately and rice separately and then mix and grind as well. The result should be a slightly coarse mixture.
Place in oven and warm for about 15 minutes and leave it in the oven. Can then be used the next day.
/D
- From: ArthiKumaresh (@ h00a0c5e64a23.ne.mediaone.net)
on: Fri Aug 10 07:51:36
Hi,
Here is a proportion for those who don't have Grinder. I use blender for grinding and have no problem. Idli is soft like we make in India. Dosa also no problem.
Ponni Pulungal Arisi - 3 cups
Uncle ben's parboiled Rice - 1 cup(AVAILABLE IN AMERICAN STORES)
Urud dhal - 1 cup
Soak both rices seperately overnight or about 10 hrs. Soak Urud dhal for an hr. Grind and mix them well adding enough salt.
Fermentation:
Preheat the oven at 200 deg. for 3 min. Remember to turn it off. Keep the grinded mavu in Stainless steel containers(avoid using thick vessels) and place it in the oven near the bulb. Leave the bulb on. 10-12 hrs. is enough for good fermentation.
Idli steamed using cloth(though old fashioned)has really special taste.
If you try the above method with the same kinds of rice i am sure you'll have a good idli. This is how i make.
Expecting comments.
Arthi
- From: greta (@ fa0.dc1-cache1.mel.dav.net.au)
on: Sun Aug 12 22:11:38
Hi!
Does anyone know how to make pulibangarams? I I think it is a combination of rice and urad dhal. We used to have it as kids, I would like to make it for my kids now. Thanks.
Greta.
- From: Narayanan (@ 61.1.211.197)
on: Tue Sep 11 21:51:37
Can any one tell me how to make Rangoon Puttu
- From: Radha Sridhar (@ proxys.ia4.marketscore.com)
on: Mon Jun 23 09:37:18
Common dough for Idli & dosai
3 portions of boiled rice (idli rice or Puzhungal arisi)
1 portion of Pachcharisi
1 Portion 7 a handful of udad dhal
soak rice & dhal seperately
Grind in Sumeet mixie or any grinder add salt mix well ,allow to ferment (till it raises) Then Idli or Dosai it is ur choice.
- From: Radha Sridhar (@ proxys.sj4.marketscore.com)
on: Mon Jun 23 09:39:53 EDT 2003
sorry a mistake it is
1 portion & a handful of udad dhal
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