SWEET POTATO ADAI!!!

 Usually, we make adai varieties with rice, dals and vegetables like tapioca, bottle gourd and yam.

This is a very different adai recipe.

The main ingredient here is sweet potato. Usually, we can make tamarind kuzhambu with it. In my house, we make Pongal kuzhambu adding sweet potato in it. It always gives a special flavour.. Some people make sweet paniyaram with it. But this adai gives a different taste with a light sweetness and spice.

SWEET POTATO ADAI:

INGREDIENTS:

IDLI RICE-1 CUP

GREEN CHILLIES-2

SHREDDED GINGER- 2 TSP

SWEET POTATO [COOKED AND SHREDDED]- 1 CUP

SHREDDED COCONUT-HALF CUP

FINELY CHOPPED ONION- 1 

FINELY CHOPPED CORIANDER LEAVES- 2 TBSP

ENOUGH SALT

PROCEDURE:

Wash and soak the rice in enough water for three hours.

Drain the rice, add the green chilies , ginger, and water and grind finely to a soft and thick batter.

Add the shredded sweet potato, onion, coconut, and coriander.

Mix all the ingredients to adai consistency. 

Make big balls.

Flatten all of them on an oiled butter paper in to adais..

Transfer them to the heated tawa and cook both sides to golden brown.

சோள ரவா இட்லி!!

I am always trying new varieties in idlies.  I have already posted here jowar idli, kudalai idli etc. Now I am going to post the recipe of semolina idli with frozen corn kernals.

CORN SEMOLINA IDLI:

Ingredients:

Ghee- 1 tbsp

Semolina-1 cup

Cashew nuts [ chopped]-5

Frozen corn kernals- ½ cup

Water- ½ cup

Curd- ½ cup

Curry leaves-few

Choppe d coriander- 1 tbsp

Soda bi carbonate- ¼ sp

Shredded coconut- ½ cup

Chopped capsicum- 2 tbsp

Finely chopped green chillies-1

Procedure;

Heat a pan and pour the ghee.

Add the cashew nuts and fry them to golden brown.

Now add the semolina and fry until the aroma floats on air.

Let it cool down.

Then add all the ingredients to a idli batter consistency and keep it covered for half an hour.

Then pour the batter in to idli moulds and steams them for 15 minutes.

Tasty corn semolina idlies are ready to eat now!!

DRUMSTICK LEAVES ADAI!!

After a little gap, I have come again to my recipes.

This time, I am going to give an  adai  recipe, that also with drumstick leaves. [Murungaikeerai] We can make soup, vadai and adai varieties with these leaves. Murungkai keerai poriyal is very famous in Tamilnadu. Adding chopped banana flower with these leaves makes the poriyal very tasty. Now coming back to adai, this adai with drumstick leaves is also very traditional and famous. Fry these leaves in a little ghee and eat with hot rice. This helps to improve immunity and purify the blood. Drumstick leaves help to reduce the sugar level in human body. Body heat, constipation and back pain are also controlled by these leaves.

Now the recipe follows....

 

முருங்கைக்கீரை அடை

INGREDIENTS NEEDED:

Idli rice- 2 cups

bengal gram -1 cup

Red chillies-8

Fennel seeds- 1 tsp

Thur dal- 1 cup

 

Fry these in a little oil, and add this mixture to the adai batter when the mixture is thoroughly cooled down.  

 

Chopped sambar onion- a handful

chopped small tomato-1

chopped coriander leaves- 2 tbsp

curry leaves - a few

asafoetida powder- half sp

drumstick leaves- 2 cups 

 

Procedure: 

 

Soak the rice and the dals in enough water separately for 2 hours.

First grind the rice, and the red chillies finely  to a thick batter with little water.

Then add the dals without water.

Add the fennel seeds and enough salt.

Grind the dals coarsely.

Pour the batter in a bowl.

Add the greens and the fried mixture and mix well.

Make small adais in a hot tawa.

The delicious  drumstick leaves adai is ready now!

RAGI PUMPKIN DOSAI!!

I ate this ragi pumpkin dosai in my friend’s house and it was so tasty! Because of its nutritional and healthy facts I got the recipe immediately and tried at my home. With tomato chutney, it is a very good item for either breakfast or dinner!!  

கேழ்வரகு பரங்கி தோசை

 

INGREDEINTS:

Ragi- 2 cups

black gram- 1/4 cup

shredded pumpkin- 1 cup

green chillies-2

shredded coconut- 1/4 cup

curry leaves- a few

cummin seeds- half sp

salt to taste

PROCEDURE:

Soak the ragi and the black gram seperately.

Grind first the black gram smoothly.

Then grind the rgai to a fine paste.

Mix the batters with enough salt.

Grind the pumpkin with the coconut and green chillies coasrely and add this paste to the batters.

Add the curry leaves and the cummin seeds.

Mix well and allow it to ferment for 4 to 5 hours.

Make soft dosais with this batter.

 

 

Raw Jackfruit Dosai!

I am fond of raw jackfruit always. Young tender jackfruit briyani often enters in the menu of my kitchen. Besides, I never miss the opportunity of cooking the kola, cutlet, gravy and poriyals of Raw jackfruit in its season. But, in Dubai, we always get it even in the unseasonal time. Last week I have bought one and prepared one of my friend’s recipe, ‘raw jackfruit dosai.’ To my surprise, the outcome is quite fantastic and delicious! Here is this wonderful recipe!

 

 

பலாக்காய் தோசை. 

Ingredients:

 

Shredded Young raw jackfruit- 1 cup

Par boiled rice [idly rice] - half cup

Raw rice- half cup

Shredded coconut- a handful

Finely chopped onion-1

Finely chopped green chillies-3 or 4

A few curry leaves

Procedure: 

Soak the rice varieties for 3 hours.

Grind them with the shredded coconut and jackfruit to a fine batter.

Mix in the onion, green chillies and the curry leaves with enough salt.

Let it ferment for 4 hours.

You can prepare fine dosas after that.

The delicious dosas are ready to taste!!

KUDALAI IDLI!!

Years ago, I have learned this recipe from my friend. This is a nutritious idli as it contains black gram, green gram, pepper and cumin seeds. Children always like this as it tastes better than the ordinary idlies. Either tomato chutney or onion chutney is a suitable side dish for this kudalai idli!

 

 

குடலை இட்லி

Ingredients:

Par Boiled rice- 1 cup

Green gram- 1 cup

Black gram- 1 cup

Ghee- 1 tbsp

Oil- 1 tsp

Curry leaves- 1 arc

Chopped green chilles- 1 tsp

Finely chopped ginger- ½ tsp

Asafoetida powder- half sp

Crushed pepper- 1 tsp

Cumin seeds- half sp

Salt to taste

Procedure:

Soak the rice, black gram and the green gram in lots of water over night.

In the morning grind them to a fine batter like idli batter.

Mix with enough salt and ferment the batter for 8 hours.

Heat a small pan and pour the ghee and the oil.

Add the green chillies, ginger, curry leaves and the asafoetida powder.

Fry on slow fire for a few seconds.

Then add the pepper and cumin.

Mix well and pour this to the idli batter.

Mix well.

Fill in the idli mould and steam as we steam the normal idlies.

The delicious KUDALAI IDLY ready now!!

Variations:

We can soak the rice and the black gram separately and the green gram in a separate bowl. After grinding the rice and the black gram to a frothy batter, then add the green gram and grind coarsely.

         

சோள இட்லி

My close relative gave me this recipe. Even that time, I have not expected that I will make such a soft idli with jowar. I was amazed at the result. It is as soft as the usual idlies we make with the boiled rice. Any kara chutney would make a nice accompaniment for these idlies.  

JOWAR IDLI

Ingredients: 

Jowar - 1 cups

Par boiled rice ( idli rice) - 1 cups

Urad dhal - 1 cup

Enough Salt

Oil 

Preparation: 

 Mix jowar, rice & urad & wash well.

 Soak in enough water for 8 to 10 hours.

Jowar needs at least 10 hours to soak while rice and urad dal only need 4 hours to soak.

 Grind to a fine batter adding enough water.

 Add salt, mix well and ferment the batter for 10 hrs .

Now you have a nice batter for steaming idlies!

 We can prepare tasty dosas with this batter.

Once the batter is spread on hot tawa, pour just a few drops of oil over it, cover & cook.

 Turn over & cook for just a few seconds.

 Serve with sambar or any chilli chutney. 

NB:

When grinding the jowar, it takes a little more time to get a fine batter.

So it is a nice idea to grind the soaked jowar in a mixi and then add at the last stage of grinding the rice and urad dal.

காரட் தோசை

I have learned this recipe from my close friend. Though we make different dosa varieties, this one stands apart as one of the most delicious dosas especially due to its taste and colourful appearance.

CARROT DOSAI:

Ingredients:

Raw rice- 2 cups
Per boiled rice- ¼ cup
Tamarind- half of a gooseberry size
Red chillies-6
Shredded carrot- 1 [big]
sambar onions-4
Salt to taste
Curry leaves- 1 arc
Cumin seeds- ½ sp


Procedure:


Soak the rice varieties in enough water for 2 hours.
Grind them finely with the tamarind, carrot, and carrot with enough salt to a fine batter.
Add curry leaves and cumin seeds.
Mix well and allow it to ferment for 4 hours.
Make thin dosas on a hot tawa.
Cook on both sides.
Coconut chutney is suitable for this dosai.

DRUMSTICK LEAVES PONGAL:

There are so many varieties in pongal like milaku pongal, kalyana pongal, rava pongal, aval pongal etc. But, adding keerai varieties like palak, murungaikeerai, and mulaikkeerai to the pongal always enhance the taste tremendously. Especially drumstick leaves happen to give a delicious taste with tamarind and a little spices as side ingredients. Hope every one likes this.

முருங்கைக்கீரை பொங்கல்

Ingredients:

Raw rice- 2 cups
Drumstick leaves- 2 cups
Thuar dal- quarter cup
Salt to taste
Turmeric powder- half sp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Asafoetida- half sp
Curry leaves- a few
Tamarind- a small lime size
Gingelly oil- 3 tbsp
Ghee- 1 tbsp

Fry the following ingredients to golden brown and then powder them finely:

Red chillies-8, Bengal gram- 1 tbsp, fenugreek seeds- half sp

Procedure:

Soak the tamarind in a cup of water for half an hour and then extract its juice.
Pressure cook the rice and the dal with 10 cups of water.
Heat a big pan and pour the gingelly oil.
Add the mustards seeds and when they splutter, add the curry leaves, black gram and the asafoetida.
Fry them for a second and then pour the tamarind extract.
Allow it to boil.
Add the drumstick leaves with salt.
When the extract begins to thicken, reduce the fire to low.
Sprinkle the fried powder and mix well.
Cook for a few seconds.
Add the cooked rice to this mixture with enough salt and the ghee.
Mix well and cook for a few seconds.
The delicious drumstick leaves pongal is ready to serve!!

BOILED RICE AAPPAM

There are so many varieties in making aappams. Appams can be prepared either with Boiled rice or raw rice. For fermenting the aappam batter, peopel use coconut water, yeast, and soda bicarbonate. Some people prepare kanji with a handful of semolina and add to the batter when it is cooled. Some people grind the batter, remove it and wash the grinder with a little water. They prepare kanji with this washed water and add to the aappam batter when it is cooled. In this way, the aappam will be very soft the next day. Coconut paste is also the best fermenting agent for soft aappams. This aappam recipe belongs to my mother as well as my mother- in- law. This is a very simple preparation but it is very tasty and very soft.
For accompaniment, my mother always prepares coconut milk flavoured with cardamom powder and sugar. My mother in law prepares coocnut milk and jaggery syrup seperately. I always prepare this coocnut milk with the jaggery syrup for the first day and for the second day I prepare either chciken kurma  or vadai curry.

புழுங்கலரிசி ஆப்பம்

Ingredients:

Boiled rice- 4 cups
black gram- a handful
fenugreek seeds- 1 sp
curd- half cup
cooked rice- 1 cup
soda bi carbonate- 1/4 sp
salt to taste

Procedure:

Soak the boiled rice and the black gram with the fenugreek seeds seperately.
Grind the black gram first to a fluffy texture.
Remove it and then grind the boiled rice to a fine batter.
At the last stage add the curd and the cooked rice and grind nicely.
It will be good if the cooked rice is one day old.
Add enough salt, mix well and allow the batter to ferment for at least 8 hours.
Before cooking, mix in the soda bi carbonate well and leave it for 30 minutes.
Then heat the aappam pan, pour a small cup of batter and spread it thinly at the corners and thick at the center.
Cover with a lid.
The fire should be medium.
when cooked , take away the aappam.
The dlicious spongy aappam is ready now! 

BENGAL GRAM KAARA BOLI

This kaara boli with lots of bengal gram in it tastes divinely with the accompaniment of all the vegetables nicely blended in it. Instead of oil, pure ghee enhances the flavour when cooking this boli. Drumstick leaves which are chopped finely can be mixed to get a very delicious taste!

கடலைப்பருப்பு கார போளி

Ingredients:

Plain flour- 1/2 kilo

Bengal gram- 1/4 kilo

Carrot-1

Radish [small]-1

Onion-1

Coriander chopped-4 tbsp

Shredded coconut- half cup

Chilli powder- 1 tsp

Salt to taste

Procedure:

Cook the bengal gram to soft a texture and mash finely.

Sieve the flour.

Shred the vegetables finely.

Mix all the ingredients with salt and make a smooth dough mixing in enough water.

Make chappathies and cook on a hot tawa on both sides.

The delicious bengal kaara boli is ready!

VEGETABLE VERMICILI KICHADI

I am posting here a delicious dish which is suitable for breakfast as well as dinner. The vegetable vermicelli kitchadi  is a wholesome food and needs no side dish. If a side dish is required, then a curd salad with tomato, onion and cucumber is very suitable for this.

 

வெஜிடபிள் சேமியா கிச்சடி

Ingredients:

vermicelli- 3 cups

finely chopped onion-1 cup

finely chopped tomato- 1 cup

ginger garlic paste- 1 tsp

turmeric powder- 1 tsp

chopped carrot- half cup

chopped potato- half cup

chopped beans- half cup

frozen green peas- 3 tbsp

chopped mint- half cup

chopped coriander- half cup

small garlic flakes- 2 tbsp

salt to taste

ghee- 2 tbsp

oil- 1 tbsp

grind the following ingredients with a little waterto a coarsely paste;

green chillies-3, cinnamon- 1" piece, fennel seeds- 1 tsp

Procedure:

Heat a pan and pour the ghee and the oil.

Add the onion and fry them to golden brown.

Add the GGpaste and fry for a few minutes.

Then add the vegetables with tomatoes, the turmeric powder and a little salt.

Cook them till the vegetables are almost done.

Now add the ground paste and cook for a few minutes.

Add the greens and fry for a few seconds.

Now pour 4 cups of water.

Add enough salt.

When the water starts boiling sprinkle the vermicelli gradually

Cook on modeate fire.

When the kitchadi is fully cooked, pour a tsp of ghee and oil around it, mix well and put off the fire.

The delicious vegetable vermicelli kitchadi is ready now!!

KEERAI PONGAL

We always cook milaku pongal in our home. For a change, I am posting here the recipe of ‘Keerai pongal’ which is the most favourite dish in our home.  This will be very delicious with just a pickle as the pongal itself has all the nutrients and the vegetables in it. For the keerai, palak, mulaikkeerai, araikeerai and pasalaikeerai are suitable.

கீரைப் பொங்கல்

INGREDIENTS:

Raw rice-1 cup

Tuar dal- half cup

Coarsely ground peppercorn- 1 tsp

Coarsely ground cumin seeds-1 tsp

Asafetida powder- 1 tsp

Cashew nuts-15

Green chillies cut in to small pieces-2

Shredded ginger- half sp

Turmeric powder- half sp

Ghee- ¼ cup

Chopped coriander-3 tbsp

Chopped tomato- 1 cup

Thinly sliced small brinjal- 1[optional]

Finely chopped sambar onions-10

Finely chopped keerai-1 cup

Salt to taste

Procedure:

Pressure cook the rice and the dal with 5 cups of water to 6 whistles.

Heat a pan and pour the ghee.

Add the cumin, asafetida and pepper powder with the cashew nuts.

Fry these for a few seconds on slow fire.

Then add the onion, tomato, ginger, coriander, green chillies and the brinjals with the turmeric powder.

Add a little salt.

Cook them until the tomato is mashed well and the oil floats on the surface.
Then add the finely chopped keerai and cook it for some minutes 

Add the cooked rice and dal with enough salt.

Pour more ghee.

Cook on slow fire mixing frequently for a few minutes.

The delicious keerai pongal is ready now!!

CHILLI PAROTTA:

6 years back, I had this chilli parotta in an Indian restaurant. After returning back to home, I tried this with my ingredients as well as a little bit of imagination and to my delight, it turned out even better than the one I have tasted. In restaurants, they use stiff parottas without beating them to a fluffy texture. Soft parottas with nice layers yield a better dish.

சில்லி பரோட்டா

Ingredients:

Soft parottas-4
Thinly sliced Onions- 2
Finely chopped spring onions- 1 cup
Slit green chillies-6
Capsicum juliennes- 1 cup
Chilli sauce- 2 tbsp
Soya sauce- 1 tbsp
Ajinomoto- a pinch
Crushed tomato- 2 cups
Ginger-garlic paste- 1 tsp
Salt to taste
Turmeric powder- half sp
Oil- 3 tbsp
Butter- 1 tbsp
Finely chopped coriander- 2 tbsp

Procedure:

Cut the parottas in to small pieces.
Heat a pan and pour the oil.
Add the onions with the green chillies and fry them to golden brown.
Add the tomatoes then with the ginger garlic paste and the turmeric powder.
Cook them on medium fire until the tomatoes are mashed to a paste and the oil floats on the surface.
Lastly add the spring onions and the capsicum with the corianders and fry for a few seconds.
Add enough salt with the sauces and the Ajinomoto and fry for a minute.
Now add the pieces of parottas with the butter, and cook for a few minutes mixing continuously.

The delicious chilli parotta is ready now!

CHINESE BREAD DOSAI

There are so many varieties of recipes we can cook on bread slices. This is a new innovative creation using Chinese ingredients with dosa batter! Fresh white bread slices with this batter would do miracles for one’s appetite!

சைனீஸ் பிரெட் தோசை

Ingredients:
Bread slices- 16
Butter to spread and use
Dosa batter- 4 cups
Finely chopped spring onion- half cup
Finely sliced onion-1
Finely chopped green chillies-4
Finely chopped capsicum-2 tbsp
Chilli sauce- 2 tbsp
Soya sauce- 1 tbsp
Procedure:

Cut off the crisp corners of the bread slices and spread slightly the butter on one side.
Mix in all the ingredients in the dosa batter.
Heat a dosa tawa and grease with little butter.
The fire should be medium.
Place one bread slice on it with buttered side facing down.
Spread the dosa batter evenly and thinly on it.
Immediately flip the bread slice to the other side.
Again spread the batter in the same way on it.
Slightly spread butter around it instead of pouring oil around it like we do for dosai.
When both sides are cooked to golden brown, take it away.
Tasty and delicious Chinese bread dosa is ready!!

VARIATION:

CHINESE CHEESE BREAD DOSA:

For this, we need cheese slices or shredded cheddar cheese.
When one bread dosa is being cooked, place either some cheddar cheese or place a cheese slice carefully on top of it.
Cover with another buttered slice.
Spread dosa batter on top.
This will be very delicious when both sides are cooked to golden brown and the cheese inside the bread slices is slightly melted!!

PULI AVAL


I always like this delicious snack. This is an ideal dish for the breakfast and a different one. For this, we have to use hand made rice flakes, not the machine made one. There are so many dishes like aval upma, aval pongal, aval apayasam, aval pulav we can prepare with rice flakes. But I think this is the tastiest of all!

புளி அவல்

Ingredients:

Rice flakes-4 cups
Tamarind- a big lemon size
Gingelly oil- 4 tbsp
Ghee- 1 tsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Red chillies-6
Bengal gram- 2 tbsp
Groundnuts- 2 tbsp [optional]
Shredded coconut- half cup
Curry leaves- 2 arc
Chopped coriander- 3 tbsp
Fried cashew nuts- 3 tbsp
Asafetida- half sp
Turmeric powder- half sp
Salt to taste

Procedure:

Wash the rice flakes and drain all the water thoroughly.
Soak the tamarind in 2 cups of water for half an hour in warm water and then extract its juice.
Heat a big pan and pour the oil.
Add the mustard seeds and when they splutter add the grams, asafetida, curry leaves, ground nuts and red chillies.
Fry them on slow fire until they turns to light golden brown.
Add the curry leaves with the turmeric powder and fry for a minute.
Then add the tamarind juice and allow it to boil.
When the gravy thickens add the salt.
When the gravy thickens almost to a paste and the oil floats on top add the drained rice flakes with enough salt.
Mix well on slow fire for a few minutes until the rice flakes are coated well with the tamarind paste.
Add the ghee and a tsp of gingelly oil and cook for a few seconds.
Lastly add the fried cashew nuts and the coconut.
Mix well for once and now the tasty puli aval is ready!

PANEER CHILLI KOTHU PAROTTA

With paneer there are so many Tiffin varieties. But this paneer chilli kothu parotta is the most fulfilled one with a divine taste. There is no need for a side dish as this is a wholesome food. However, curd salad with cucumber, carrot, onion and tomato is ok with this if any side dish is needed. This dish can be prepared with left over parottas.

பனீர் சில்லி கொத்து பரோட்டா

Ingredeints:

Parotta-4
Onion-4
Medium sized tomato-4
Garlic-ginger paste- 1 tsp
Chilli garlic sauce- 2 tbsp
Finely chopped green chillies- 1 tbsp
Soya sauce- 1 tsp
Capsicum [big]-1
Paneer- 200gms
Oil-4 tbsp
Butter- 2 tsp
Salt to taste
Turmeric powder- half tsp
Chopped spring onion- 5 tbsp
Finely chopped coriander- 5 tbsp

Procedure:

Microwave the parottas for 2 minutes in High.
Then cut them in to thin pieces.
Slice the onions thinly.
Crush the tomatoes coarsely.
Cut the capsicum in to small cubes.
Soak the frozen paneer pieces in slightly warm water for 20 minutes, drain the water and then scramble them in to small pieces.
Heat a pan and pour the oil.
Add the onion and fry them to slightly golden brown.
Add the ginger- garlic paste and fry them for a few seconds.
Then add the tomato with the turmeric powder and the green chillies.
Cook them until they are finely mashed and the oil floats on top.
Add the capsicum, spring onion, salt and the coriander leaves with the sauces and cook them for a few seconds.
Add the scrambled paneer and cook on slow fire until it is mixed well with the gravy. 
Finally add the parotta pieces and toss them until they are well coated with the gravy.
Add the butter and cook the parotta on slow fire for another 5 minutes.
Now the delicious paneer chilli kothu parotta is ready!

MAIDHA PATHRI

There are so many varieties like muttai pathri, ghee pathri, adukku pathri, chatti pathri and rice pathri in Kerala. This I have learnt from a friend. This is one of the most favourite dishes in our house. Any kara chutney or tomato chutney is suitable for this.

மைதா பத்ரி


Ingredients:


Plain flour- 1 1/2 cup
Rice flour- 1 1/2 cup
Shredded coconut- half cup
Salt to taste
Cumin seeds- half sp
Warm water- 1 1/2 to 2 cups


Procedure:


Sieve the flours twice.
Add the cumin seeds, salt and shredded coconut to it.
Transfer them to a bowl and mix with warm water to make a smooth and fine dough.
Special care should be taken when mixing with the warm water.
The dough will be loosened if the quantity of water is more.
Keep it covered for half an hour.
Grease a piece of butter papper.
Take a small ball at a time, flatten it to the thickness of puri with the fingers, and drop it in hot oil.
It will puff like a puri on both sides.
Enjoy it with the chutney.

THIPPA ROTTI

This roti is a nutritious one. Some 25 years back I have learnt to cook this tasty roti from my friend. Usually this must be made with a thickness of 1 inch. It will be crisper outside and soft inside. But I have showed here a thinner version. It will be delicious to have this as a Tiffin item either for breakfast or night. Tomato kara chutney will be much suitable as a side dish.

திப்ப ரொட்டி

Ingredients:

Rice rawa- 3 cups
Black gram- 1 cup
Peppercorns- 1 tbsp
Curry leaves- 3 arcs
Fresh curd- 1 cup
Bengal gram- half cup
Salt to taste
Thinly sliced onion- 1 cup
Shredded coconut- half cup

Procedure:

Wash the rice rawa twice and drain the water completely.
Add the curd, peppercorns, curry leaves, Bengal grams and salt.
Mix well and let it soak for an hour.
Grind the black gram to a fluffy batter.
Add this to the rawa mixture.
Add the coconut and the onions.
Mix well.
The batter should be thick.
Heat a tawa and spread the batter in to half inch thickness.
Pour a little oil around it.
Cover it with a suitable lid.
Once the bottom side is cooked to golden brown, flip it to the other side and cook until the other side is well cooked and crisp.
Thippa roti is ready now!

GREENGRAM SEMOLINA PONGAL:

This is a tasty Tiffin variety with bottle gourd kadaiyal as a delicious accompaniment. This can be served as a full meal also! Liberal quantity of ghee enhances the taste of this dish. Botlle gourd kadaiyal or kothsu is a step ahead of other types of kothsu varieties in taste.

பாசிப்பருப்பு ரவா பொங்கல்

Ingredients:


Semolina-2 ½ cups
Green gram- 1 cup
Asafetida- half sp
Turmeric powder- half sp
Curry leaves- 2 arc
Coarse pepper powder- 1 tsp
Cashew nuts- 2 tbsp
Ghee- half cup
Coarse cumin powder-1 tsp
Chopped coriander- half cup
Slit green chillies-3
Shredded ginger- 1 tsp
Salt to taste
Water-5 cups


Procedure:


Cook the green gram with the asafetida, turmeric powder and curry leaves until it is almost done.
Fry the semolina in a little ghee for a few minutes.
Heat a small pan and pour the ghee.
On slow fire fry the cashew nuts to golden brown.
Then add the cumin, pepper, green chillies and the ginger.
Fry for a few seconds.
Add the coriander leaves and mix well.
Keep aside.
Heat a pan and add the water with enough salt.
When the water starts boiling sprinkle the semolina evenly in intervals.
When the semolina is almost cooked and all the water is evaporated, add the cooked green gram and the tempering.
Mix on slow fire for a few minutes until all the ingredients are blended smoothly.


BOOTLE GOURD KADAIYAL:


சுரைக்காய் கடையல்


Ingredients:


Finely cut Bottle gourd- 3 cups
Chopped coriander- 3 tbsp
Finely chopped onion-half cup
Finely crushed tomato- half cup
Slit green chillies-3
Sambar powder- 1 sp
Salt to taste
Gingelly oil-4 tbsp
Tamarind- a gooseberry size
Mustard seeds- 1 tsp
Turmeric powder- half sp
Asafetida powder- half sp
Curry leaves- 2 arc


Procedure:


Soak the tamarind in enough water for half an hour and then extract its juice.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the onion, asafetida, tomato, curry leaves and the coriander.
Fry them for a few minutes.
Then add the bottle gourd pieces and fry for a few minutes.
Add the tamarind extract with the turmeric powder, sambar powder and enough salt.
Transfer this to a pressure pan and pressure cook for 3 whistles.
When cooled mash the vegetables finely.
This is an excellent accompaniment for this semolina pongal, idli, dosa and paruppu pongal!