Ingredients:

• Rice flour- 1 cup
• Grated coconut- 1/2 cup
• Cardamom- 2
• Sugar- 4 to 6 spoons
• Ghee-1 to 3 spoons
• Salt- a pinch

Method:

• Mix Salt ,little Water to Rice flour and make the flour like shreds.
• Steam cook the Rice flour mix in a idy cooker.
• Finally add Grated coconut, Cardamom, Sugar, Ghee and mix well.

Note:

• You can try this with Ragi flour
• Its good for health.

Ingredients:

• Boiled rice – Puzhungal Arisi – 4 cups (heaped)
• Black gram – Uzhundhu – 1 cup (heaped) (dehu, whole)
• Rock salt – 3 tsp (heaped)

Method:

• Soak dhal together and rice separately for 3 hours.Grind dhal till smooth and frothy with minimum water.Grind rice to fine consistency.
• Before removing from grinder mix salt and ground dhal to the rice mixture well.Keep in a large container, so that there is enough space for the batter to ferment and raise.
• Grind the batter previous day itself so that the batter is fermented for atleast 8 to 10 hours.
• Next day morning mix the batter well and pour in a prepared idli pan with cloth and steam cook for 7 to 8 minutes.
• Alternatively pour in greased idli plates and steam for 7 to 8 minutes in pressure cooker.

Ingredients:

• Dosai Batter – 4 Cups
• Cauli flower – 1 cup finely cut into small pieces
• Green Chillies – 2
• cumin seeds – 1/2 tsp
• onion – 1 finely chopped
• Tomato – 1 finely chopped
• Red Chilli powder – 1 teaspoon
• Salt – to taste
• Oil for frying

Method:

• Heat a little oil in a pan, then add cumin sedds, when it splutters add onion and green chillies and saute.
• When it turns golden brown add tomato, red chilli powder, Cauli flower – (finely cut into small pieces) salt and saute for a few minutes till it gets cooked.Keep this sepeartely.
• Dilute the dosai batter with water, if necessary.Pour like ‘dosa’ and when it gets cooked well one side and add little more oil and turn and cook well.

தேவையான பொருள்கள்:

• புழுங்கலரிசி – 1 டம்ளர்
• தூதுவளை இலை – 11/2 கப்
• பச்சைமிளகாய் – 2
• ரகம் – 1/4 டீஸ்பூன்
• மிளகு – 10
• உப்பு – தேவைக்கு

செய்முறை:

• புழுங்கலரிசியை 4 மணி நேரம் ஊற வைத்து அத்துடன் தூதுவளை இலை, பச்சைமிளகாய் சீரகம், மிளகு, உப்பு சேர்த்து அரைத்து தோசைக்கல்லில் தோசையாக ஊற்றி எடுக்கவும்.

Ingredients:

• Raw rice-2 cups
• Boiled rice -3/4 cup
• Grated coconut-3/4 cup

For grinding:

• Soak both the rice for 2 hours.
• After soaking grind it in the mixie or grinder.
• Do not add too much water while grinding. If you are using fresh coconut then that coconuts water can be used for grinding. Add the grated coconut after 5 minutes of grinding. This itself will make the dough little loose. Grind it to a fine paste. After taking out the dough from the grinder or mixie wash it with 1 cup of good water and keep aside.

Method :

• Take 3 spoons of grinded dough and mix it in the water kept aside. Add 2 more cups of water into it. Now keep this mixture in the stove and go on stirring it. It will start to become thick.
• When it becomes little thicker (consistency of corn flour added soups) remove it from stove. Allow the Kanji to cool.
• Add little salt and the kanji to the dough and mix well. Make it to the consistency of idly batter.
• Allow the batter to ferment for 6 hours. After fermenting, if little thick, coconut milk can be added or water can also be added to bring it to the correct consistency.
• It should be in the consistency of dosa batter.In medium fire make appams.
• It can be made with ease in non stick appa tawa.
• If it is going to be served along with coconut milk soak them in the coconut milk a few minutes before serving.

Ingredients :

• Wheat flour-2 cups
• Vegetable oil/clarified butter-1 teaspoon (optional)
• Salt-to taste

Method:

• Take a vessel/basin and add the two cups of flour into it. Add salt and the clarified butter into the flour. Oil or clarified butter (ghee) is added to soften the dough.
• Then add about 3/4 cup of water slowly into the wheat flour, just enough to form a firm dough, and knead till smooth.
• Keep the dough covered and allow it to rest for at least half an hour. Knead again briefly before you divide the dough.



• Divide into small balls about golf-ball size, and roll out into 6″ rounds with a roller, on an oiled board.
• Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking.



• Fry the puri one at a time, holding them under the oil on the first side until they puff.
• Turn and fry till light brown; drain.
• Serve as soon as possible; this bread is best had when its hot and is not as good, later.
• Pooris are traditionally served with Potato curry.