Kanjeevaram idli !! Shall we try?

A delightful dish so easy to prepare and very tasty to eat.

To make 10 idlys. 

Steam the idlys either in the idly steamer or in the traditional tumblers.

Ingredients:
Boiled rice - 100 gms 

Raw rice - 50 gms
Urad dhal - 100 gms
sour curd - 250 ml
salt - to taste
asafoetida - 1 teaspoon
jeera seeds - 1 teaspoon
pepper - 1 teaspoon
oil - 100 ml
fenugreek - 1 teaspoon
curry leaves 

Dry ginger powder(sukku) - 1 teaspoon
To prepare:
Grind rice,and fenugreek in a mixer coarse and seperately grind urad dhal into powder.
Mix the dhal,rice,curd adding salt to a batter proportion.Leave it overnight.It needs atleast 12-14 hours of soaking.
Before steaming,heat oil in a kadai and add jeera and pepper and once they splitter add asofietida powder ,curry leaves & dry ginger powder and pour in batter. Mix it well. Prepare the idly steamer/ tumblers with oil coating and pour the batter only 3/4 rth as they tend to rise while steaming. It may take approximately 15-20 mins for the idly to be ready. 
Serve with idly podi and coconut chutney. 

Lipsmacking dishes from Amma's diaries.

Let me introduce a new dish ofcourse might have been discussed by your amma and grandmaa.It is the THAVALA ADAI.

All doctors and dieticians lay great emphasis on consuming good amount of carbohydrates and proteins as breakfast. This dish provides them aptly.

Ingredients.To make 10 adai s of small size

To grind:
Rice - 300 gms
Toor dhal - 100 gms
Urad dhal - 25 gms
Bengal gram - 50 gms
Green gram - 50 gms

To garnish:
Mustard seeds - 1 spoon
Urad dhal - 1 spoon
Curry leaves - finely chopped
Green chilly - 3,finely chopped
Asafoetida - a little
Grated coconut - 1 cup

Grind the above items in Rava consistency. Soak the previous night in water with little curd and salt to taste. Heat oil and fry all garnishing items except coconut. Add raw coconut to the batter and add the fried items and mix it well. Keep aside for half an hour. Heat kadai or tava and pour the batter into small adai s keeping the stove in simmer position.
Note: The batter should be thick and never dilute it.
Rice and dhal can be grinded separately and be mixed later.
Serve hot with any chutney.

thavala adai special

very sumptuous eatable which gives lots of proteins & carbohydrates ofcourse with good amount of fat