Recipe of kerala dosa,clean eating fat loss meal plan,russian vegetarian food recipes chicken - Easy Way

Author: admin, 01.05.2014. Category: Recipe Healthy

Amma often cooks for this blog too and the pics are taken and sent to me by her bother – my mama.
We usually go for channa dal or yellow spilt dal for the stuffing,using whole greengram dal sounds truly very interesting, wish i get some to munch rite now.
I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. Peel off Tapioca (Kappa) and boil it in this mixture (If you want kappa to be soft use cooker). Often, the pictures and recipes come at different times because my mom doesn’t sit still enough for my uncle to type down the recipe from her.
Although the recipe came soon after the pictures, they have been in draft for ages because I wanted to try them myself.


Soak the moong dal in warm water for 45 mins and pressure cook for 3-4 whistles until it’s soft and mushy.
I think this is a very common Palakkad delicacy as my ammamma (grand-mom) used to make this for us during our vacation visits.
Roast the scraped coconut, curry leaves, turmeric powder, tomato and onion shallots for a few minutes, then grind them into a fine paste.Heat oil in a pan and add the paste to it.
Add enough water to form a thick batter and set aside for an hour (you can use this time to prepare the filling). There’s no consistency test required, just make a syrup out of the jaggery by mixing it on heat for 3-4 mins, filter it through a sieve, and add to the cooked moong dal along with the powdered cardamom.
Form lime-sized balls of the filling, dip into the prepared batter, and fry until the covering is golden brown.


In a blender, add the above dry roasted spices along with ginger, garlic and add little water; grind to make a smooth paste and keep it aside. Remove from the fire; sprinkle little coconut oil on top and keep covered until its ready to serve. Thanks!!Reply aipi saysJune 27, 2011 at 10:10 pm Very nice pics n the curry sounds so authentic!



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