Kulita panna doddaka ani kulita ramdana with Dalitoy, homemade butter and Sweet-Spicy-Sour Ginger Chutney .
Soak 1 cup of Urad dal with 1tsp methi seeds (Optional) for 4-5hrs. Grind to a fine paste (I use wet grinder) add in 3 cups of Idli Rawa(soaked for 30mins). Mix well add salt to taste and leave overnight or 10-12 hours to ferment.
Next day grind 1 cup of kulith (horse gram) soaked overnight or for about 4-5 hours with as little water as possible. Add in to the fermented Urad + Rice batter. Add grated ginger (2 inch piece), 2-3 grated or mashed green chillies and ½ cup of fresh coconut pieces(not grated but cut into small bits). Mix well.
For Panna Doddak : Heat a small kadai (use Teflon coated to save on oil) with 1 tblsp oil, when hot add some rai(sasam) and a few curry leaves. When they splutter add about 1 to 1-½ cups of batter gently into the kadai. Cover the Kadai with a fitting lid and cook on slow (minimum) heat till done.
When you remove the lid the top part of the doddak batter should be cooked and not raw when you touch it with your fingers. Now flip the doddak gently and cook on other side. Remove and serve hot with chutney / butter or dal.
For Kulita Appo : Proceedure is same as for kulita doddak above, just remove the appo's in appo tava ( a appo tawa is a round tawa which has a some dents in which the batter is filled to remove small ball shaped appos.
For Kulita Ramdan : Take a round container with about 3 inch depth. Apply oil on all sides. Pour batter to ¾ th level. Heat water in a pedavan / Idly steamer, when hot keep the container in the vessel on the slotted divider and steam for 25-30 minutes or till done. When you open the steamer the top of the ramdan should be cooked and not mushy to touch. You can pierce it with a needle / tooth prick / knife and check to see that it comes out clean. Then the ramdan is done. Remove and let cool for 5 minutes, run a blunt knife round the edges and invert the vessel. The ramdan will come off like a round cake. Cut to desired shape. Serve with Chutney or dal.
Note : ** Best served with fresh homemade butter / dalitoy / ginger chutney or as per your choice.
** If using mixie for grinding Urad dal then add only 2 to 2-1/2 cups of Idli rava.
You can also check out similar recipe at the link given below :
For the recipe of Sweet-Spicy-Sour Ginger Chutney please refer #Chutney or the link given below.....
For the recipe of Kuliha Appo please refer the link below ......
No comments:
Post a Comment
Thanks.