MINAPA ROTTI/DIBBA ROTTI BATTER

MINAPA ROTTI PINDI 

I love to have rotti for dinner in rainy season......

U can immediately use this batter to make rotti...... It doesn't need to b fermented after grinding like idli batter.....

INGREDIENTS:

1. Urad Dal / Minapa pappu   -  1 cup

2. Rice Ravva                         - 2 cups.

PROCEDURE:

1. Soak Dal and rice ravva seperately for atleast 4-6 hours.

2. Now put the Dal in grinder and grind it... It should not be loose.

3. Meanwhile squeeze all the water from the Rice Ravva....

4. This is how it looks after squeezing all the water.

5. Now add the grinded dal batter to this ravva and mix really well......

6.  Now you can use it immediately.....

IDLI BATTER

Idli is one of my fav breakfasts to make.... bcoz at a time v can make it in a lot and just relax... its healthy too as v cook it on steam....

But a good idli's secret is its batter....

Ingredients:

 urad dal / minapa pappu        -  1 cup

 idli ravva                                  - 2 cups

( you can add 4 methi seeds also)

Prodecudure:

1. Soak urad dal and idli ravva seperatley for at least 4-6 hours

 2. Now grind the dal first .

3. squeeze out all the water from idli rava vth ur hand and put it in another bowl.... squeeze as hard as possible....

4. this is how it looks after squeezing out the water.

5. Now mix the grinded dal batter with this ravva

 6. mix it really well ..... ravva and batter shud mix compeltely...

7. Now let it ferment for atleast 6 hours or overnight...
  Next day/ after fermentation... the batter will b almost doubled.....

8. This is my batter which almost doubled overnight.... :)

9. Now mix it with a ladel very gently.... and store it in fridge.... u can use it till a week..

10. Now make idlis and njoy..... 

TIP:  DON'T MIX IT TOO MUCH , AS THE AIR BUBBLES WILL SPLIT AND IDLI WILL NOT BE SOFT..

 

 

TIP: u can place a betel leaf / thamalapaku(telugu) on the batter to prevent it from becoming sour.....

ULLI

hi,

This is a basic masala paste which my mom uses in almost all the dishes.it makes the dish yummy.

We call it "ULLI MUDHA"(onion paste).

im starting my blog with this basic recipe.

Ingredients:

onions - 2

dry red chillies - 4-5

cumin seeds(jeera) - 1 tbspns

coriander seeds(dhania) - 1 tbspns

fennel seeds                   - 1/2 tbspn

khus khus / gasa gasalu   -1/2 tbspn

dry coconut - a small piece(optional)

cloves (lavangam) - 3

cardamom(yalukalu) - 3

red chilli powder - 2 tbspns

Procedure:

grind all the ingredients and store it in fridge for future use.

NOTE: it ll b good for 1 week for 10days.