Monday, June 20, 2011



Wheat flour/All Purpose flour - Gothumai/Maida mavu - 2 cups
Salt - Uppu - For taste
Oil - Ennai - Small qty.


Mix flour with water. Water proportion is 45 % of flour. Add little salt and oil to the flour before mixing with water. Mix the dough well and cover with a wet cloth and keep it aside for some 30 minutes before making poori. Now make small balls and flaten the dough to make puris. Heat oil in pan/kadai, place one by one. Press kindly in the middle of puri so that it will bubble out. Hot puris are ready to be served. serve with Potato curry. This can be served for 4 people. Requires hardly around 30 minutes to cook.

Note: Always prepare the dough in advance. Dont flatten the dough too much then it will not bubble out. Press in the middle of puri in oil so that it will come up very well.

Optional: Any side dish like Kuruma, Thakkali thokku, Channa can be served for puri.
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Rice dhal cake - Adai


Raw rice - Pacharisi - 1 cup
Toor dal - Thuvaram paruppu - 1/2 cup
Bengal gram dal - Kadalai paruppu - 1/2 cup
Moong dal - Pachai paruppu - 1/4 cup
Red chilly - Kaintha milagai - 4 nos.
Cumin seeds - Jeeragam - 1 tea spoon
Salt - Uppu - To taste
Oil - Ennai - Small Quantity


Wash and soak rice, dhal, red chillies and cumin seeds for 4 - 5 hours. Then grind into coarse paste. Add salt. Heat tava and pour one batter full of flour. Add oil. Heat both the sides. Serve hot with any chutney. This can be served for 4 people. It required hardly 20 minutes to prepare apart from soaking hours.

Note: For adai the flour must be coarse and must not be grinded into soft dough.

Optional: The proportion of rice and dals can be changed. Only rice and toor dal can be also be used.
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Methi Roti - Vendaya Keerai Chappathi


Wheat flour - Gothumai mavu - 2 cups
Methi leaves - Vendaya keerai - 1 bunch

Salt - Uppu - a pinch
Oil - Ennai - Small quantity


Mix wheat flour with salt, 1 table spoon of oil and water. Usually water required is 45 % of flour quantity we take. Wash methi leaves and chopp it. Mix immediately with the dough. Place tava on stove when it is hot place the chappathis made, add little oil, heat both sides. Hot Methi Roti is ready to be served. Serve hot with curd and pickle. It can be served for 2 persons. Requires around 20 minutes to cook.

Note: Methi leaves should be mixed with the dough immediately when it is washed and chopped. Roti can be heated directly on stove without tava. But care must be taken so that it is not burned.

Optional: Roti can be served with any side dish as per your choice.

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