On my last visit to India I had this at a restaurant in Erode and really liked it. I have been trying to perfect this recipe for a while to get the restaurant taste, bit this is almost close.
We cook mushroom as an alternative for the days you cannot have non-veg. I used local brown wild mushrooms but any mushroom works.
This is an excellent alternative for regular dosa and takes very little prep time. If you don’t have Oats flour handy, dry roast Oats for 2-3 mins until they are brown and grind into fine flour.
You can add rice flour to make it crispy like Rava dosa. I added wheat flour instead and wasn’t crispy.
A simple recipe that takes just a few minutes for a very tasty Oothapam. I usually make these on 3rd or 4th day after grinding rice batter. Batter is more fermented and this gives it added taste. (more…)
Quinoa is a very nutritious grain with high protein. It has high dietary fiber, magnesium and iron. It is a nice substitute for rice. I love the crunchy taste when cooked.
The first thing which comes to mind on a rainy day is a cup of tea and some hot bajji’s. And of course you can pretty much get it at any roadside shop. Batter consistency is very important for making nice crispy bajji’s. The South Indian versions don’t have anything stuffed inside the chilli.
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Medhu vadai is a very famous savory fritter, a common breakfast item in Tamilnadu served along with idili or ven pongal as combo. It’s also often soaked in Sambar or Curd and served as Sambar/Curd vadai.
I love to have this with coconut chutney as side or soaked in curd.
