அண்ணா உங்க சமையல் எனக்கு ரொம்ப பிடிக்கும் நீங்கள் செய்து காட்டிய பாத்திமா அக்கா பிரியாணி செய்து பார்த்தேன் மிகவும் நன்றாக வந்தது வீட்டில் பாராட்டினர் நன்றி அண்ணா எனக்கு ரோட்டு கடையில் செய்யும் மசாலா பூரி கிரேவி செய்து காட்டுங்கள் அண்ணா
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வணக்கம் மாஸ்டர் இட்டலி மல்லிகைப் பூப்போல் உள்ளது சுவைக்க வேண்டும் என்ற ஆவலைத்தூண்டுகிறது வாழ்த்துகள் நான் இலங்கை மட்டக்களப்பிலிருந்து அறிவிப்பாளர் லோறன்ஸ்
Hello Mate I live in the uk here the temperature is cold it’s hard to ferment Dosai batter can you please suggest a natural method to make the batter rise Nice one cheers 😊😊😊
Take a bowl of hot water... bowl should be deep.. place the batter container inside the bowl for hours.. the heat inside the bowl will make it rise... I usually do this method in time of emergencies.. give it a try sago...
Just keep the batter in a bigger vessel it should be 3/4th or half filled only...just cover the vessel with thin lid not air tight..then tie a thin cloth like thin cotton towel or shirt around the top of the vessel so that air doesnt enter...just seal with the cloth leave it aside without disturbing for 8to 10 hrs
For three or four people One small bowl tuvar dal Few shallots maybe six or normal onion one medium size One small potato skin removed n sliced into four Put these three together wash n add three times the measurement of tuvar dal...and only little turmeric powder quarter tsp.. Keep for three whistle in cooker.. Let it cool.. By then cut few brinjals one tomato one drum stick few bindi..few pieces of carrot n little yam Thats all open the cooker add the cut washed vegetables in bigger size.. Then cook till half done by closing the cooker with a normal lid keep it half open so that water doesnt boil n come out.. Then when its half cooked add sambar powder any brand or home made one spoon.. Little jaggery .. N add lemon size tamarind ...make a small ball n add u can remove it later.. I dont add the tamarind extract..typical tamilnadu village type sambar..my grandmother style.. Then add enough salt...this is the first time adding salt..so taste n add one tsp should be enough Mix well taste n see add curry leaves little on top n close the lid half way .. Allow it to cook nicely.. Once veg is cooked fully well.. Remove cooker from flame.... Now keep a small pan add one spoon sunflower oil..one spoon ghee and add mustard seeds n little asefotida.. When it spluters..just switch off stove..add this to the cooker content..mix well..n close with lid fully so that aroma is retaines.. Try it..i have been making for 20yrs this way its perfect n tasty
One is to three ....urud dal vs idli rice is good. Fenugreek is one small tsp..this is optional for idli..batter but for dosa its a must Sabudhana five tsp Wash n soak for four to five hrs.. Then grind it nicely in grinder.. Secret for grinding.. First add half glass water or enough water for grinding then add the contents.. Then when done remove in a big bowl add half tsp table salt..mix well with hand or laddle...cover the vessel with a lid n tied with a thin cloth on top of lid so that air doesnt enter the vessel.. Keep it aside for 8 to 10 hra depends on the climate.. Then keep it fridge for further use.. Take the batter out of fridge ...how much u want 30 minutes before making idli or dosa...then make it.. This is foolproof method try it
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