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Idli With Parboiled Rice Recipes
Mysore masala Dosa is a very popular south indian breakfast recipe. Usually Dosa is served with chutney and or sambar to the side. But for Mysore Masala Dosa a spicy red chutney is applied on the crispy crepe to make it even more tasty. GETTING READY 1.
Mysore Masala Dosa - Indian Breakfast
Idli is an amazing South Indian sort of dumpling. steamed rice cake. It is made by steaming batter traditionally made from pulses specifically black lentils and rice into patties usually two to three inches in diameter using a mold. Most often eaten at
Idli and Sambar
A popular south indian rice noodle made using an extruder in a traditional way. Sevai is often flavoured with Lemon Tamarind Tomato Coconut etc. and tastes best when served warm. Popular accompaniments for plain sevai are sweetened coconut milk more kuzhambu a
Homemade Rice Sevai (Rice Noodles)
washes at least 2 to5 times and soak the ragi for 3 4 hours longer than you soak the rice. Soak rice whole urad and methi seeds in separate containers for 4 6 hours or overnight. In a wet grinder or a mixie blender grind the urad dal till light and fluffy. A
Soak the urid dhaal for 1 hour drain and place in a liquidizer or food processor with the salt. Blend to a paste. Grind the rice to a coarse powder place in muslin and rinse carefully. Set aside to soak for 10 15 minutes then squeeze out the excess moisture
1. Pour 1 ladle of batter into the idli mould. Sprinkle a layer of filling. 2. Cover with another ladle of batter and steam as usual.