SOORNALI

INGREDIENTS:

2 cups of raw rice

1/2 grated coconut

1/2 teaspoon methi (fenugreek) seeds

1/2 cup grated jaggery

Salt to taste

METHOD:

Soak rice and methi (fenugreek seeds) for two to three hours. Grind rice, methi seeds, and coconut together with little water. The batter should be thick. Add salt and grated jaggery. You may add more jaggery if you want the soornali to be sweet. Let it ferment for a while and then make thick dosas or soornalis.

Rava Dosa

Ingredients:

1 cup fine rava (semolina)

1/2 cup rice flour

2-3 cups butter milk or curd

1 teaspoon finely chopped coriander leaves

2 green chillies, chopped

1 tablespoon oil

salt to taste

Method:

Mix all the ingredients (except oil) together in a bowl and set aside for 10-15 minutes. If the consistency is thick add more buttermilk or curd to make a thin batter.

Heat a nonstick tava and grease it with a little oil. Now pour the batter and make thin crispy rava dosas. This can be served with coconut and onion chutney.

Sesame Chikki

A few days back while watching television I came across this recipe. I tried this recipe and it came out good. Since it is easy to make and takes only 3-4 minutes to make this dish, I would like to share it with you.

Ingredients:

2 cups roasted til or sesame seeds

1 cup sugar

1 teaspoon ghee

Method:

Prepare the kitchen counter surface or a portion of the table by cleaning it well and applying a little ghee to it. Apply ghee to the rolling pin also.

Heat a thick-bottomed saucepan or a kadai and add the sugar and ghee to it and stir continuously until the sugar melts completely. Once the sugar is caramelized, quickly add the roasted sesame seeds and chopped peanut (optional) and mix well

Pour it on to the prepared surface and roll it immediately with the greased rolling pin. Cut into desired shape when the chikki is hot. Once it is cool, you may break the pieces and store them in an airtight container.