Tag Archives: steamed

ūüĒė VEGETABLE MOMOS ūüĒė

 

“Momos”, most sought-after

In company of friends ‘n’ laughter

South Asian dumplings

Packed with a melange of fillings

Served alongside a dip

A zesty relationship

Steamed or fried

Have you ever tried?

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Making of Momos
Preparation time: 30 minutes; Cooking time: 15 mins; Makes : 15 -20

Ingredients:

For the dough

  • 1 cup All purpose flour (Maida)
  • 1/2 tsp Salt
  • 1 tbsp Cooking oil
  • Water as required

 For the stuffing

  • 3/4 cup finely shredded Cabbage
  • 2 finely chopped Green chilies
  • 1/2 cup shredded Carrots
  • 3 minced Garlic cloves
  • 1 1/2 inch minced Ginger
  • 1 medium finely chopped Onion
  • 1/3 cup finely chopped Spring onion
  • 1 tsp Soy sauce (optional)
  • 1 tsp Cooking oil
  • 1/3 tsp Black pepper
  • Salt to taste
Method :
1.    Mix flour and salt in a medium bowl, make a well in the centre, add water little at a time and mix well. When it all comes together, knead well into a soft, smooth dough. Then add the oil and knead again for a minute. Cover the bowl with a plate and let it rest  for about 15 minutes or more.
2.      To make a filling, heat oil in a kadai/skillet. When hot add the chopped onions and white part of the spring onions. Reserve the green part of the spring onions for the garnish. When the onions turn translucent, add the minced garlic and ginger and saut√© for a minute. Then add carrots, shredded cabbage and mix well. Add soy sauce, salt and black pepper powder and mix well. Cook covered for 5 minutes till the vegetables are tender but still have some bite.
3.      Open, mix well, taste and adjust seasoning. Let cook for another 1-2 minutes uncovered. Switch off. Add the green part of the spring onions and mix well.
4.      To make the momos, pinch a small ball of dough and roll out with a rolling pin into a small disc about the size of a poori. Make these discs as thin as possible. To make perfect uniformly sized rounds, use a metal lid with sharp edges to cut off discs from your rolled out dough. Keeping the disc on the rolling board, place a tablespoon of filling in the centre of the disc and bring together the edges of the disc towards the centre and pleat like you would a saree. Pinch closed the pleated ends together at the centre for a purse shape. In the pictures the momos are made by making them into a crescent shape and then sealing the 2 ends of crescent to get a rose bud shape. Repeat with the remaining dough and filling. 
5.      Place in a single layer in a bamboo basket or idli steamer and steam for 8-10 minutes. Serve hot with Red chilli dip or tomato ketchup.
Notes:
1.      To quicken the rolling out process, roll out a big ball of dough into any hideous shape (it doesn‚Äôt matter) and then using the metal lid cut out several discs at one shot.
2.      Roll out the dough real thin so that the momos are not too doughy. You‚Äôll need to generously flour your work surface to roll out paper thin discs.
3.      You could try other shapes too as shown in the video link below.
4.      The bamboo basket usually fits well inside a kadai or idli steamer. Pour about a cup of water into the kadai or steamer and place the bamboo basket on top. The basket should fit snugly into the kadai or steamer but not touch the water. The bamboo basket has a slotted base through which the steam enters. Alternately you can use an idli or idiappam steamer as well.
5.      To avoid the momos sticking to the surface, line the surface with parchment paper, or lightly oiled banana leaf or cabbage leaves.
6. Crumbled paneer and crumbled soya chunks can also be included in the stuffing.
Gluten free version:
Rice paper sheets can be used for the cover.
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Ah…Steamed!Ah…Stoked!
Click on this well made video to see a live demonstration

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¤ NAVRATHRI SUNDAL ¤

India, a land of festivals with varying rich cultural heritage, celebrates ‘Navrathri’!

‘Navratri’, Sanskrit word meaning¬†nine nights, ends victoriously on ‘Vijaydashmi’ or ‘Dusshera’. These nine days, nine incarnations of the Goddess are celebrated¬†in various parts of the country following different rituals but the underlying essence is the same.

Some of the salient features of this celebration, in different parts of the country –

In the  North РOn Dusshera, Ramleela, a theatrical act of Ramayana is enacted, culminating by burning the effigies of Ravana along with Kumbhakarna and Meghanada, celebrating the victory of good over evil.

In the West РGarbha or Dandiya-Raas, a famous dance form is performed on all the nine nights and celebrated by people participating from all over the globe.

In the East – Durga Pooja is performed, where¬†exquisitely crafted and decorated life-size clay idols of the ‘Goddess Durga’ slaying the demon ‘Mahishasura’ are worshipped and then immersed in the river.

In the South – In Tamil Nadu, ‘Golu or Kolu’ – ¬†A set of steps displaying an arrangement of dolls, is set up in our home. The number of steps are¬†in odd numbers i.e 3,5,7 or 9.¬†The dolls are unique, antique, modern, hand made or ready made dolls. They are of deities, saints, leaders, plants, animals or also displayed in themes like a wedding, market, minature parks, zoo, sports stadium or any other suitable theme. An¬†exhibition signifying, all of the creator’s creations.

‘Marapachi bommai’, an inseparable part of the Golu, is made from teak or rose wood. These traditional wooden dolls are preserved for generations, depict husband and wife, representing prosperity and fertility. Authentic ‘Marapachi’ are rare and available only in Tirupati and Channapatna.¬†Likewise are the Chettiar-Achi pair which is invariably a thalai aati bommai, traditionally made in Panruti,¬†Tanjore, the place famous for its clay and workmanship. Decades earlier,¬†potters of Panruti used to make the dolls around a frame of thin wires, which gave the dolls a perfect shape and build. They were weightless too and women found it easy to lift them and place them on the steps | padis.¬†These dolls generally formed a part of the daughter’s wedding trousseau.¬†Golu dolls are treasured legacy, tokens of¬†the family‚Äôs proud possessions, valued aesthetically and sentimentally.

During Navaratri, colourful Golu dolls flood the markets as people add new ones to their collection. Yet, say many, the charm of old dolls is unmatched. Those days, the dolls were much bigger in size and yet proportionate. Even the facial expressions would be intact and the colours didn’t fade that easily. Earlier every single doll was hand-crafted individually, however these days, dolls are mass-produced using readymade moulds and hence the features aren’t sharp. Some neighbourhoods even conduct competitions and award prizes for the best Kolu of the year.

In the evening it is customary to invite relatives, friends, accquaintances for viewing the Golu. Women and girls are offered Vethala Pakku |¬†Haldi Kumkum.¬†Tasty and healthy Sundal, made with different variety of beans, is generally the ‘prasadam’ distributed to all, who come home and admire their creative efforts.¬†Vinayaka Chathurthi : Kozhukattai, ¬†Deepavali : Bakshanam and Navratri : Sundal are synonymous. Apart from Sundal, payasam is¬†also prepared for naivedhyam.¬†When we were young, we went to neighbouring houses, officially to see the Navaratri kolu but the main attraction was the sundal. When we came out of a house, we would open the pack | pottalam immediately to see what sundal variety was inside!

For Goddess of knowledge,¬†Saraswati Puja is performed on the 9th day, books and musical instruments, are placed alongside the Golu.¬†Ayudha Puja is also conducted in South India.¬†Weapons, agricultural implements, all kinds of tools, equipments, machinery and automobiles too, are worshipped on this day. ¬†Vijayadashami, the 10th day, marks new and prosperous beginnings. Start ups on this day are believed to flourish. It is also the first day of school for many children,¬†learning any new skill on this day¬†assures definite¬†success in that field. On the eve of ‘Vijayadasami’, any one doll from the ‘Kolu’ is symbolically put to sleep and the Kalasa is moved a bit towards North, to mark the end of that year’s Navaratri Golu. After prayers, Golu is dismantled and packed up for the next year. To preserve the colour and maintain them intact, they are wrapped in a soft cotton cloth or¬†newspaper. Neem leaves are also sometimes used to keep termites and insects at bay.

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Kolam – one of the many more creative exhibits during Navrathri!

PACHAI PAYAR SUNDAL | GREEN MUNG SUNDAL 

Prep time : 15 mins; Cooking time 15 mins; Serves : 4 – 6

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Ingredients :

  • 500 gms Mung beans
  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentil
  • 3 – 4 broken whole red chilies
  • 3 stems of curry leaves
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp sesame oil
  • 1/4 th of a fresh coconut

Method :

  1. Wash and soak the green mung for 10 -15 mins. Drain, wash and pressure cook the mung beans with turmeric powder and 1/4 cup of water, till 3 – 4 whistles.
  2. Grate the fresh coconut. Set aside.
  3. Heat oil in a bandli | skillet and add mustard seeds, once they splutter add the udad dal. red chilies, curry leaves in that order. Then add the pressure cooked mung beans, red chilli powder and salt. Toss and mix well till the mung beans are dry and well coated with the seasonings.
  4. Garnish with grated coconut and it is ready to be distributed.

KONDAKADALAI SUNDAL | CHICK PEAS SUNDAL (same as for Varalakshmi Vratham)

Prep time : 9 hrs; Cooking time 15 mins; Serves : 4 – 6

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Ingredients :

  • 500 gms kondakadalai | chick peas | kabuli channa
  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentil
  • 3 – 4 broken whole red chilies
  • 3 stems of curry leaves
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp sesame oil
  • 1/4 th of a fresh coconut

Method :

  1. Wash and soak the chick peas overnight. Next morning drain, wash and pressure cook the chick peas with turmeric powder and 1/4 cup of water, till 3 – 4 whistles.
  2. Grate the coconut. Set aside.
  3. Heat oil in a bandli | skillet and add mustard seeds, once they splutter add the udad dal. red chilies, curry leaves in that order. Then add the pressure cooked chick peas, red chilli powder and salt. Toss and mix well till the chick peas are dry and well coated with the seasonings.
  4. Garnish with grated coconut and it is ready to be distributed.

Variations :

Sundal can be made with any variety of bean or lentil like Bengal Gram Dal, Black gram lentil, Red gram lentil, HorseGram, Black Chana, Soya Beans, Peanuts, Cowpeas, Black eyed beans, Dried Green Peas, Kidney beans or even fresh corn kernels (in trend, nowadays).

¤ VARALAKSHMI VRATHAM NEIVEDHYAM | THENGAI POORANAM KOZHUKATTAI |ULUNDU VADAI | KONDAKADALAI SUNDAL ¤

Varalakshmi Vratham Poojai is celebrated on a friday before the full moon day, in the Tamil Month Sravana (July-August). Worshiping Goddess Varalakshmi this day, is equivalent to worshiping Ashtalaksmi ‚Äď the eight goddesses of all¬†riches, prosperity, agriculural wealth, learning, love and peace,¬†fame and power, Strength, victory¬†and success.

Goddess of wealth and bestower of¬†boons (Varams) – Wow! I sure love to welcome her!¬†“Varalakshmi Ra Ve Ma Intiki“!

On the pooja day, Neivedhyam | Food offerings – Thengai Poornam Kozhukattai – sweet rice flour dumplings made with coconut fillings, Ulundu Vadai -savoury crispy fried doughnuts, Kondakadalai Sundal – tempered grabanzo beans and Pacharisi Idli – idlis¬†made with raw rice are some of the main items prepared. At the end of the pooja, married women and young girls in the house tie the turmeric anointed, yellow sacred thread ‘Nombu sharadu’.¬†These lovely delicacies make all¬†in the family want to welcome her even more!

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Busy picture depicting the busy festival day! Thengai pooranam Kozhukkattai to the left, Ulundu Vadai and Kondakadalai Sundal on the right hand side Рneivedhiyam for Varalakshmi Vratham! “Varalakshmi Ra Ve Ma Intiki“!

THENGAI POORANAM KOZHUKATTAI 

Prep time : 15 mins; Cooking time : 1 hr; Serves : 4 – 6

Ingredients for the Thengai pooranam :

  • One big fresh Cococnut
  • 200 gms powdered¬†Jaggery
  • 9 green cardamoms

Method for preparing the Thengai pooranam :

  1. Grate the coconut. Peel and powder the cardamoms in a mortar and pestle. Set aside.
  2. Powder the jaggery. Heat it in a vessel along with about 2-3 tbsp water. Let the jaggery dissolve in the water, come to a boil, froth up and thicken to form a syrup with a divinely sweet aroma. Add the grated coconut and stir over low flame. Cook till all the water is absorbed and the fillings become sticky. Add the powdered cardamom, cool and keep covered.

Ingredients for the Kozhukkattai covering :

  • 2 cups rice flour
  • 2 cups of water
  • 1- 2 tsp salt
  • 1-2 tsp sesame oil

Method for preparing the Kozhukattai covering :

  1. In a wide bottom vessel, bring the water with salt and oil, to a rolling boil. Now add the flour in installments and simultaneously turn it with the handle of a long spoon for about 5 mins making sure no lumps are formed. Switch off heat. Keep covered till it cools down a bit and is bearable to touch. Knead well to a smooth dough.

Method for preparing the Kozhukakattai :

  1. Dip your fingers in little amount of sesame oil, grease your palms with it. Take a lump of the flour (arecanut size) and shape it into a cup with your hand and fill it with the coconut filling | thengai pooranam and seal it on all sides forming a conical shape. Make similar kozhukkattais with all of the flour and the filling.
  2. Place a few of them on Idli plates and steam cook them in batches, in a pressure cooker without the whistle for about 10 Р15 mins. Repeat the procedure till all the kozhukattais are cooked.
  3. Ready for neiveidhyam.

Tip :

Children can be involved in the last step activity of preparing the Kozhukakattai and make them feel a part of the ceremony. They love to prepare the kozhukakkattais and do a great job of it. Help from any quarter is welcome on a busy day of festivity!

ULUNDU VADAI | BLACK GRAM DHAL VADAI

Prep time : 2 – 3 hours; Cooking time : 30 mins; Serves : 4 – 6

Ingredients :

  • 2 cups Black gram lentils
  • 7 – 9 green chilies
  • 1 inch ginger
  • 10 – 15 curry leaves
  • 2 tsp salt
  • OIl for frying

Method :

  1. Soak the black gram lentils for 2 – 3 hours (soaking for a longer time results in crispy vadais). Drain and grind it well to a smooth dough with only salt in a wet grinder. In the meantime finely chop the green chilies and curry leaves, grate the ginger and add it to the dough. Mix well.
  2. Heat oil in a wok | bandli. Take little dough and flatten it out into a circle shape, on a wet piece of plaintain leaf or your wet palm. Make a hole in the centre using the finger. Gently slide it out and slide it into the hot oil. Cook well on both sides, till reddish brown on both sides. Remove it out with a slotted spoon, to drain off excess oil and place it on an absorbent paper. It is now ready  for neiveidhyam.

KONDAKADALAI SUNDAL

Prep time : 9 hrs; Cooking time 15 mins; Serves : 4 – 6

Ingredients :

  • 500 gms kondakadalai | chick peas | kabuli channa
  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentil
  • 3 – 4 broken whole red chilies
  • 3 stems of curry leaves
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp sesame oil
  • 1/4 th of a fresh coconut

Method :

  1. Wash and soak the chick peas overnight. Next morning drain, wash and pressure cook the chick peas with turmeric powder and 1/4 cup of water, till 3 – 4 whistles.
  2. Grate the coconut. Set aside.
  3. Heat oil in a bandli | skillet and add mustard seeds, once they splutter add the udad dal. red chilies, curry leaves in that order. Then add the pressure cooked chick peas, red chilli powder and salt. Toss and mix well till the chick peas are dry and well coated with the seasonings.
  4. Garnish with grated coconut and it is ready for neiveidhyam.

‚óá STEAMED CORN ‚óá

Snacked on steamed corn, first time at the theatres

Knew pronto, gotta share the recipe with readers!

A novelty mildly spiced, minimalistic and easy to make

Steamed corn, fresh spices and salt, is all you take!

Welcome rain, movie or an afternoon siesta

With steaming hot corn and enjoy a sublime fiesta!

A regime, corny to taste but not to sound

Feel free to add seasoning of choice and play around

Also, probably like to share, an interesting spice mix, you found !

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Prep time : 5 mins; Cooking time : 15 mins; Serves : 4

Ingredients :

  • 500 gms of Corn kernels
  • 1/2 tsp red chilli powder
  • 1/4 tsp freshly cracked peppercorns
  • salt as per taste

Method :

  1. Steam cook the corn kernels in a pressure cooker upto 2 whistles.
  2. Toss around the steamed corn till well coated with red chilli powder, freshly cracked peppercorns and salt.
  3. Serve steaming warm corn. Bon appetit!

Variation :

Season with spices and herbs of choice.

¤ DHOKLA ¤

“Maa. why the serious look?” asks my little one, sensitive, concerned and caring. “Dear, thinking of something funny to write.”¬†I clarify, my position. She laughs out loud. Truly being funny, is serious business. “No Joking matter” I say.

Also contemplating on the Question РWhat to make? Has to be something new, interesting, different (as S wishes) | hearty (as Pa wishes) | tasty (as Twishes) and healthy (as Maa wishes). Answer Р is this delightful, all time snack from the famous Gujarati cuisine, Dhokla, light and fluffy, savoury steamed cake, made with Gram flour.

dhokla2
Dhokla – the spongy delight!

Prep time : 25 mins ; Cooking time : 25 mins ; Serves : 4

Ingredients for the batter :

  • Gram Flour | Besan – 2 cups
  • Green Chilies – 3 – 4
  • Ginger – 1 inch
  • Turmeric powder – 1/2 tsp
  • Butter milk – 1/2 cup
  • Water – 1¬†1/2 cups¬†or as required
  • Lemon – 1
  • Unrefined cooking oil -1 tsp
  • Eno Fruit Salt – 1 1/2 tsp
  • Rock Salt powder – as per taste

Ingredients for tempering :

  • Mustard oil | Sesame oil | any other unrefined oil – 1-2 tsp
  • Mustard Seed – 1 tsp
  • Sesame seeds – 1 tsp
  • Green chilies – 2 – 3
  • Brown Sugar – 1 tsp

Ingredients for garnishing :

  • Coriander leaves – 3 sprigs
  • Grated Coconut – 1 tbsp
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Dhokla – Steamed Seasoned Savoury cake

Method:

1. Grind green chilies and ginger in a blender. Finely chop coriander leaves and grate coconut for garnishing. Grease the vessel in which the batter is to be steamed with 1/2 tsp oil.

2. Sift the gram flour, add turmeric powder, buttermilk, blended green chilly and ginger mixture, lemon juice, oil, salt and water. Mix well, till no lumps are formed and the batter is smooth and of dropping consistency. Keep aside for 20 mins.

3. In the meanwhile, heat water in a pressure cooker or a wide mouth vessel and bring water to boil.

4. Fold in the Eno fruit salt gently into the gram flour batter, so that air bubbles formed remain. Now pour the gram flour batter into the greased vessel and immediately place the batter filled vessel, inside the cooker. Steam cook the batter in a pressure cooker, without the weight or in a wide mouthed vessel with a lid on. Watch out for cooked batter aroma, to help you decide when to switch off  heat. It takes about 15 Р20 mins

5. Upturn the steamed cake onto a plate and cut it into about 1 1/2  to 2 inches square pieces.

6. Heat the oil for tempering, add mustard seeds, after they splutter, add sesame seeds, green chilies cut lengthwise, half cup water, sugar,  and salt. Pour over the sliced, cut, steamed cake and garnish with finely chopped coriander and grated coconut.

Vegan Version :  Replace buttermilk with water and follow the above recipe. This version is a tad bit denser but nonetheless, tasty.

Cook’s note : Make sure to add Eno fruit salt , just before steaming, for soft and spongy Dhoklas, as the end result.

Best wishes and do try this famous Gujarati snack, soft and spongy delicious delight along with green chutney!
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¤ KARADAIYAN NOMBU ADAI ¤

Scene 1: 15th March 2015, 4.00 a.m. auspicious wee hours of the morning never seen by the girls (their eyes literally closed, though they insist it was in reverence) but they were up to tie their ‘Nombu Sharadu’ for Karadaiyan Nombu and obviously to eat the steamed hot Adais.

I say the Wife’s prayer dutifully “Vegada adaium urugaadha venaium unku naan tharen; Oru Naalum en Kannuvarudan priyamal irruke vendum”. and then pack off Sri to board the 9.30 a.m.flight for his two days official tour. Oh the irony…

Anyways coming to the main point Adais were Super-O-Super!

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Kolam with rice flour.


VELLAM ADAI

Prep time: 5 min ; Cooking time: 25 mins ; Serves: 4

Ingredients:

‚óŹ Rice flour ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†1 1/2 cups

‚óŹ Water ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬†2 cups

‚óŹ Jaggery ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† 1 cup

‚óŹ Karamani beans(Black eyed peas) ¬† ¬† ¬† ¬†1 tbsp

‚óŹ Grated coconut ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†1 tbsp

‚óŹ Cardamom ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† 3

Method:

1. Pressure cook the karamani beans till two whistles.

2. Dissolve the jaggery completely in 1/2 cup of water by cooking it for 5 mins on the stove.

3. Dry roast the rice flour and set aside.

4. Bring 1 1/2 cups of water to boil and then add the jaggery syrup,boiled karamani beans,grated coconut, peeled and crushed cardamoms.

5. Mix the dough well and allow it to cool.Once cooled, apply oil to your palms and it will be easy to roll them out into small balls, then flatten them and make a small depression in the center of the adai.

6. Place them on idli plates in a pressure cooker and steam cook them for 10-12 mins. Steaming hot sweet adais to be served with a 1 inch block of butter are ready in a jiffy for naivediyam.
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UPPU ADAI
Prep time: 5 min ; Cooking time: 25 mins ; Serves: 4

Ingredients:

‚óŹ Rice flour ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† 1 1/2 cups

‚óŹ Water ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬† ¬†2 cups

‚óŹ Coconut oil ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬† ¬†1 tbsp

‚óŹ Karamani beans(black eyed beans) ¬† ¬† ¬† ¬† ¬† ¬†1 tbsp

‚óŹ Mustard seeds ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†1 tsp

‚óŹ Green chillies ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†2

‚óŹ Ginger ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬†1 inch

‚óŹ Grated Coconut ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬†¬†¬† ¬†1 tbsp

‚óŹ Curry Leaves ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬†3 Twigs

Method:

1. Pressure cook the karamani beans till two whistles.

2. Dry roast the rice flour and set aside.

3. Take a pan, add coconut oil, mustard seeds, finely chopped ginger and green chillies, boiled karamani beans and salt to taste then add water and bring it to a boil.

4. Make sure there are no lumps while folding in the roasted rice flour.Mix well.Allow the dough to cool.Once cooled apply oil to your palms and it will be easy to roll them out into small balls and then flatten them and make a small depression in the centre of the adai.

6. Place them on idli plates in a pressure cooker and steam cook them for 10-12 mins. Steaming hot salty adais to be served with a 1 inch block of butter are ready in a jiffy for naivediyam.
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