Kara Dosai (Adai)

  

Preparation time : 30 minutes

Number of serving : 5

Ingredients :

          

1. Par boiled rice (idly rice) -  1 cup.

2. Toor dal - 1 cup

3. Chopped onions - 5

4. Ginger - a small piece

5. Garlic -    5 to 6 pods

6. Red Chillies -  5

7. Chopped Mint - 1/2 cup

8. Chopped   Coriander - 1/2 cup

9. Chopped   Curry leaves - 2 sprigs

10. Turmeric powder - 1/2 tsp.

11. Salt - to taste

12. Oil - for making adais

                         

Method :

1. Soak rice and dal together for 2 hours.

2.Make a paste of ginger, garlic, red chillies and keep aside.

3. In the blender, grind rice and dal by adding water as and when required. Transfer the batter into a container.

4. To the batter, add ground ginger garlic paste, chopped onions, mint leaves, coriander leaves, curry leaves, turmeric powder and salt. Mix thoroughly.

5.Test the consistency of the batter. The batter should resemble the consistency of idly batter.

6. Heat a dosa tava on medium flame. Take a ladle of batter and pour it on the dosa tava. Spread the batter with ladle and make a thick round adai. Sprinkle oil around it.

7. When the adai becomes brown on one side, flip it over and allow to cook on the other side.

8. When the adai is done, transfer it to a plate.

9. Repeat the same procedure with rest of the batter.

10.Serve adais with coconut chutney.

Pachai Karamani Porial (Long Beans Stir Fry)

Preparation time : 10 minutes

Cooking time : 15 minutes    

Number of servings : 6

Ingredients :

1. Pacchai karamani (long beans) - 1 bunch

2. Mustard seeds - 1/4 teaspoon 

3. Jeera (cumin seeds) - 1/4 teaspoon

4. Urad dal (black gram) - 1 teaspoon 

5. Chana dal (chickpeas) - 1 teaspoon

6. Oil for seasoning - 2 teaspoons

7. Whole red chillies - 3   

                    

8. Salt - to taste.

9. Curry leaves - 1 sprig

10. Grated coconut - 1 teaspoon

           

Method :

1. Heat a pan on medium flame and add 2 teaspoons of oil.

2. When oil becomes hot, add mustard, cumin, urad dal, chickpeas and whole red chillies. Allow them to crackle.

                      

3. Add chopped karamani beans and salt and  stir to mix all the ingredients.

4. Sprinkle water on the vegetable mixture and cover with a lid.

5. Allow it to cook on low flame till beans become tender and water evaporates completely.

6. Transfer into a serving bowl and garnish with grated coconut and curry leaves.