#dosa batter recipe

[metamatar]

killed another angel made another bad dosa

[parveens-kitchen]

Red Rice Dosai

Authentic Red Rice Dosai: A Delicious and Nutritious Delight.Indulge in the flavors of tradition with our recipe for Red Rice Dosai, crafted using the finest Kuzhi Vedichan rice. This South Indian delicacy boasts not only tantalizing taste but also a wealth of health benefits. Made from a blend of red rice, urad dal, and a hint of fenugreek, these dosai are a perfect fusion of flavor and…

[sankalppackagedfood1]

Craving delicious uttapams but short on time? Sankalp's Instant Uttapam Mix is your solution!

[separatioleprosorum]

Wheat Dosa This whole wheat dosa recipe comes together quickly and is incredibly simple to make. Serve with Indian curry, chutney, or sambar.

[hyderabadiruchuluvideos]

2 in 1 Idli Dosa Batter | Multipurpose Batter

New Post has been published on https://hyderabadiruchulu.com/2-in-1-idli-dosa-batter/

2 in 1 Idli Dosa Batter | Multipurpose Batter

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2 in 1 Idli Dosa Batter

Prep Time

4 hrs

Cook Time

40 mins

  Welcome to Hyderabadi Ruchulu, where we are excited to share a versatile batter recipe that can be used to make both idli and dosa. Rather than creating two separate batters for each dish, this recipe will save you time and effort by using the same batter for both by making 2 in 1 idli dosa batter. Additionally, this batter can be stored in the refrigerator for up to a week to prepare delicious meals whenever you desire.

Course: Breakfast

Cuisine: Indian

Keyword: South Indian idli and dosa

Servings: 3

Ingredients

1 cup Black Gram

4 cups Idli Rice

1/2 cup Flattened Rice

1 tsp Fenugreek Seeds

Instructions

To create this batter, we will be using idli rice, which makes it suitable for a variety of dishes.

Lets see how to make the multipurpose batter

To begin, take a mixing bowl and add one cup of black gram.

Wash it one to two times before adding half a cup of flattened rice and one teaspoon of fenugreek seeds. Soak these ingredients in water for a minimum of four hours.

Next, take four cups of idli rice, wash it two times, and soak it in water for at least four hours. If you are using a mixer instead of a grinder, only use three cups of idli rice.

Grind the soaked black gram first, and once it becomes soft, remove it from the grinder.

Now, remove the black gram batter and add the soaked idli rice

Grind until soft

Mix both the batter with your hands and let it ferment for 8 hours

Seal it in an air-tight container

Let’s see how to make idli batter

Take the required amount of batter

Add some water and salt to it until the required consistency is obtained

Spread some ghee or clarified butter on the idli plates

Pour the batter and close the lid

Steam for about 12 minutes

Let them cook down a little and serve the hot idlis

Let's see how to make dosa batter

Take the required amount of batter

Add some water and salt to it until the required consistency is obtained

Heat the pan and pour the batter on top

Spread with the back of the spoon on a low flame

Add some ghee or oil

Serve hot with your favorite chutney!

[julymusings]

Jason Todd x South Asian!Reader HCs

requested | reader is fem, i tried to keep it non-specific so it applies to the whole region, not just india, hopefully i succeeded😬

i looooved writing this it was so much fun. drop an ask with anything else you want to see!!

batboys x south asian!reader masterlist

When you show him Bollywood movies, at first he’s like “Why are these so damn long?” But watches them anyway because you’re so excited to show him

He obviously sobs at K3G (because he has daddy AND big brother issues)

But his favorite is probably 3 Idiots or Bhaag Milkha Bhaag (he just seems like the type to looove an underdog story am I right)

Since Jason likes cooking, he’s learning how to make all your favorite foods. He’s eaten a lot of Indian food before (duh, it’s New Jersey), so he’s familiar with the flavors and spices, but some dishes are easier than others. He tries to make dosa after you mentioned liking it but it does not go well

He’s trying so hard to impress you but they all keep breaking😭 and the ones that don’t break come out burnt. When he finally relents and lets you help him, you hold his hand and guide him to make the proper movements; pouring the batter, spreading it into a circle, and gently flipping it so it doesn’t break

He loves chai, and is always experimenting with different recipes and flavors and asking you to test them

You're taking him to the Indian market so often, by the end of the month he knows the names for all the vegetables and spices in your language and where to find them

He thinks you with mehendi/henna is the most attractive thing ever

Your friend’s getting married? Of course he’ll feed you while your mehendi’s drying, you don't even have to ask

When it's still fresh and at its darkest color he's actually going batshit insane (pun intended); he loves interlacing your fingers together and seeing the contrast of your dark, decorated fingers against his large, strong ones. His phone background is a selfie of you guys where your faces are squished side-by-side and one of your mehendi'd hands is cupping his cheek

And when you're on top of him, the sight of your adorned hands pressed flat against his bare chest, flushed and heaving...he thinks it belongs in a museum

He just loves doing little acts of service; one day you’re complaining offhandedly to him about how the price of eyebrow threading keeps going up, a week later you’ve forgotten all about it but he’s like “I learned how to thread your eyebrows”

He figured it would be easy enough, and as someone who’s life often depends on steady, surgical aim and precision, it is

Roy’s walking around looking messed up as fuck for a couple weeks but that’s beside the point because he’s got the hang of it now 

When it comes to putting on a sari, he'll put the pins in the hard to reach places if you ask, but for the most part he just loves watching you put it on. he thinks it's so cute the way you scrunch your face in focus as you make the folds and tuck in the fabric with such concentration (Jason Todd domesticity agenda)

One night you're getting dressed up for some party, but no matter what you do and how many times you take it off and try to re-drape it, it just won't come out good and you get so frustrated and teary-eyed that he has to intervene

He makes you take a break, brings you a snack, and kisses you until you feel better, and then he pulls up a youtube video to do it for you— but he can't do it either😭

So you both decide to give up and you wear a lehenga instead

It’s a fairly modest one, and even though he's seen you wearing more-revealing clothes (and none at all), he's going crazy over that one inch sliver of exposed skin on your midriff

He already loves seeing you dressed up in traditional wear but if you put jasmine flowers in your hair with it??? The fragrance coming from you makes him feral. It lingers in your hair for a couple days and he can’t stop following you around and sniffing you LMAO

The first time you get a kurta for him, it’s actually impossible to find one that fits because he’s so big and buff (drool) so you just end up buying the fabric and getting it custom stitched

There's only a few scraps of the fabric left and you get the wonderful idea of braiding the scraps into a bracelet so you have something to match with him and it makes him go crazy

Early on in your relationship, you’re a little afraid to have oil in your hair in front of him because you’re worried he’ll think the smell is too strong

Jason is probably familiar with the practice of hair oiling from his time with Talia (but you don’t know that yet)

He actually LOVES when you oil your hair around him. Just something about him being the only one who gets to see you when you’re comfy and unready is so intimate to him and makes him feel so special and trusted and loved🥹

Time for some of my physical touch x touch starved!Jason propaganda

After a particularly difficult night of patrolling, he comes to you stressed and anxious and unsure what to do with himself. So you make him sit on the floor in front of your bed, warm up some of the oil, and seat yourself on the edge of the mattress. He leans back against your legs and you massage the warm oil into his scalp. It feels heavenly. You’re using the perfect amount of pressure, hitting all the right spots, and it feels so good he wants to cry. Later, when you pull him into the shower to shampoo it out, he actually does cry, hoping the water falling from the shower head hides the tears (it doesn’t, and it breaks your heart)

(If you were raised Hindu) I think he'd be very interested in the belief in reincarnation, past & future lives, oneness with the universe, etc...it might help him make some sense of his coming back

You bring mediation into his life, and that also really helps him

You wear Kajal/kohl/surma on your eyes, and whenever he’s looking especially good, or before he goes out as red hood, you smudge some onto your finger and put a mark behind his ear, just to be safe (it’s believed to deflect jealousy/bad intentions from others) (yes I’m superstitious sue me)

Or you just tie a black thread around his ankle

When you first explain to him that you want him to wear a black thread around his ankle because of a superstition, he thinks you’re joking. He can’t believe you actually believe in that 

But he can’t say no to you and he secretly likes that you also have one so it feels like you’re matching 

He considers it a good luck charm, not because he believes the superstition but because it’s from you

[seireiteihellbutterfly]

My "Batter" Half

A/N: Written for @tsukimefuku's foodies and goodies challenge. Coming out of a bit of a writing slump with everything going on atm, so I hope this doesn't disappoint.

Pairing: Nanami x Fem! Reader (Desi reader coded)

Rating: E, safe, fluffy, cute

Word Count: 897

Nanami sits on one of the barstools at your kitchen’s island watching you bustle around getting all the grains the recipe called for. 

“Sweetie, I only asked if it was possible sometime this week. You don’t have to make it for me right away.” 

You shush him, pushing your hair out of the way as you measure the Sona Masoori rice, flat rice, and fenugreek, throwing them all into a large baking bowl and hefting the bowl towards the sink, adding in enough water so that a thin layer covered all of it. You cover the bowl with saran wrap and place it away on the countertop. 

There was no question that you loved cooking for Nanami, but something in you glowed when he asked for South Indian food. There was a regular rotation in what the pair of you cooked but when he asked for masala dosa, you melted inside, all of your senses kicking into high gear to feed him what he craved. It was comfort food for you growing up, and it meant the world to you that he had grown to love it too. 

He knew the effort it took, an almost 2-day process just to make the batter, so he didn’t normally ask for it. The first step was done, letting the grains ferment overnight in water. You wash your hands and join him at the island. 

“It’s no trouble at all Kento. Anything for you.” You rest your head against his shoulder, a soft sigh emanating from him as he puts an arm around you. “Hopefully it’ll be all nice and soft tomorrow. Then I’ll run it through the grinder to make the batter and it’ll have to sit overnight in the oven, so don’t plan on baking anything tomorrow.”

He chuckles, the soft vibrations felt against your hair. “Roger that. But you still didn’t have to get started so immediately.”

“You rarely ask for anything. I couldn’t resist.” You press a kiss to his cheek. “Let’s go to bed.”

── ⋆⋅☆⋅⋆ ──

The next day morning, you check the bowl, pleased to see all the components have fluffed up and taken in as much water as they could. You begin to set up the little grinder that would change the grains into batter, carefully placing the rod mechanism attached to two 5-pound stones into the apparatus. Once in place, you switch it on, and carefully begin adding the grain mixture in between the two stones, adding water to help it along and adjust the thickness. Once all the rice has been put into the contraption, you sit and wait, watching the batter form, checking it for smoothness and ensuring the grain wasn’t clustering into lumps. 

You salt the mixture well and then cover it again with saran wrap, then place it inside the oven, where the added humidity would help the batter thicken and rise, making for the fluffiest dosas. 

Kento wanders downstairs, ready for work in a crisp shirt and tie, eyes taking in the scene in the kitchen. “Someone was up early today,” he observes as you start disassembling the grinding machine. You give him a pleased smile and carefully set the heavy stones back into the box they belonged in. 

“Had to. The earlier I start the process, the quicker it’ll ferment. Who knows, maybe even by tonight if we get lucky.”

Nanami smiles tenderly and pulls you into a hug. “Whenever honey. I’m just glad you took the time to make it.”

You kiss him tenderly before he leaves for work.

── ⋆⋅☆⋅⋆ ──

The day has finally arrived. You check the oven and almost giggle from the delight of seeing the fluffy batter resting in the large bowl. It was ready.

As Nanami slept in, a rare luxury he could only afford on weekends, you begin prepping the dosa filling, throwing the potatoes into a pressure cooker, while chopping onions into half-circles. Once the pressure cooker whistles 3 times, you take it off the flame, waiting for it to cool, before mashing the potatoes. Deftly, you heat the oil in a large wok, tossing in mustard seeds, green chilies, and black lentils for tempering. Once they start to sizzle, you throw a few curry leaves on top, the pleasant crackle bringing a smile to your lips.

The onions and potatoes are tossed into the wok and mixed with a pinch of turmeric, and some cilantro. A fragrant scent fills the kitchen as you set it aside and get ready to make the dosa. A ladle dipped into the fluffy batter, then spread thinly on a greased pan, going in concentric circles from the middle until it starts to heat up and harden, becoming crisp. You scoop some of the onion potato filling and place it in the center, allowing the dosa to harden a little longer before folding it in half and placing it on a plate. 

You’re about to start the second one when Nanami wanders into the kitchen, still in his pajamas. 

“My nose woke me up,” he says good-naturedly, wrapping his arms around your waist. 

You sigh contentedly, laying down the batter for the next one as Nanami breaks off a piece of dosa and tucks into the filling. He chews and swallows, savoring the spice.

“Delicious,” he whispers, and your heart swells with joy, his appreciation the only thing you needed. 

Nanami masterlist | JJK Masterlist

Stars divider by @/ saradika. Support banner by @/ cafekitsune

@estarlias @daswanj @whatshernameis @byul9158 @mirrors-musings @Mangiswig

@that-goth-bisexual @connorsui @jadedjane @darkstarlight82 @soft--cherry @galactict3a @hunnie-lily

[cupidsbower]

Idli & Dosa recipe

Next week I'm going to post my long-promised Indian Film Fest 2024, complete with recommendation lists of my fave films. As an appetiser, here's one of the things I've been working on that was inspired by my love of Indian film.

Idli and dosa are Indian side dishes that I recently discovered and fell in love with. Idli are delicious savory steamed cakes meant to be eaten in place of bread or rice, and dosa are crispy pancakes. The same batter can be used to make either.

You can buy inexpensive idli steamers to fit into pots you already own, but there are also fancy all-in-one numbers. The trays are shown below.

Dosa are generally made very thin and crispy - basically a pancake - but can also be made a bit thicker and fluffier, depending on your preference.

The traditional Indian recipe for idli and dosa starts with uncooked rice and dried urad dal beans. They are soaked and then ground and mixed together. The batter is left overnight to develop natural yeast, which makes the idli and dosa fluffy when cooked. However, none of this is very practical. I figured there had to be another way to make them at home without buying a grinder, and did a bit of research. Sure enough, there are instant mixes on the market. I ordered one from a specialty shop and it was nice, and the ingredients were pretty much what I’d guessed they’d be – mainly rice and dal flour (although many instant mixes add semolina, so beware if you’re gluten free), and to make the batter you add in yoghurt to replace the natural yeast.

I’ve done some experiments and found a way to make something that’s close to the idlis I’ve eaten at restaurants. My dosas made with this batter aren’t as thin and crispy (still nice though). My recipe is made with ingredients that should be available locally at most supermarkets – I found these ingredients at both Woolworths and Coles in Australia.

Batter ingredients

White rice flour, not too finely ground (don’t use rice starch).  Mckenzie's Rice Flour works well

Donna Hay* plain or self-raising flour OR equal parts sorghum flour mixed with brown rice flour

Besan flour** OR urad dal flour

Plain yoghurt (not lite). I use Greek yoghurt

A little xanthan gum or psyllium husks if you need to make the batter stickier

Salt

Baking powder

Water

* The Donna Hay flour is a mix of brown rice flour, glutinous rice flour and sorghum flour, and also has a high proportion of xanthan gum. Unfortunately, you can’t just use this as the only source of flour, or your batter will turn into glue when you attempt to cook it because of the xanthan. Ask me how I know. ☹

** Besan flour is not traditional, but urad dal flour is not available locally. Besan isn’t quite as neutral in flavour, but has a nice taste and works well as a substitute.

Making the batter

Measure out the ingredients in the following proportions:

2 white rice flour – 1 Donna Hay flour – 1 besan flour – 2 yoghurt

OR

1 white rice flour – 1 sorghum flour – 1 brown rice flour – 1 besan flour – 2 yoghurt

Put all the ingredients into a large bowl. Then add the following:

Salt – about ¼ tsp per cup of flour, or to taste.

Optional xanthan gum – this is not needed if you’ve used the Donna Hay flour. If you’ve made your own mix of flours a small amount of xanthan gum will help the batter stick together while cooking, especially if you make dosa. About ½ tsp per cup of flour. I prefer the taste and texture of psyllium husks which isn't quite as sticky but have a similar effect. About 1 tsp per cup of flour.

Water – enough to make a thick pancake batter, start with about the same quantity as the total number of cups of flour, but mix it in bit by bit.

Mix batter until smooth and set aside to rest for at least 10 minutes.

Right before cooking, add:

Baking powder – about 2 tsps per cup of flour.

If you have leftover batter, you can store it covered in the fridge. Before cooking, you may need to add a small amount of extra baking powder.

I tested both of the above proportional batter options, and they both worked, although the second option was a bit crumbly for making dosa without some xanthan gum or psyllium added. When I trialled the Donna Hay option, I used their self-raising flour, but the batter still needed baking powder – without it, the idli were solid, chewy lumps. They should be fluffy clouds!

If you use ½ cup white rice flour, ¼ cup Donna Hay flour, ¼ cup besan flour, ½ cup yoghurt, it will make about 12 to 15 idli.

My favourite combination is ¼ cup white rice flour, ¼ cup brown rice flour, ¼ cup sorghum flour, ¼ cup besan, ½ cup yoghurt, around 1 scant cup water, pinch salt.

Steaming idli

Prepare the steamer. Follow the instructions for the idli steamer you buy, but generally, you need to lightly oil the idli cups, and spoon in about 1 Tblspn batter to each.

Idlis take about 10 minutes to steam, and are ready when you can slide a knife in and it comes out clean. To remove from the idli pan, just slide the knife around each idli, and they will pop out. Serve on a plate that’s covered in a paper towel or cotton napkin or clean tea-towel.

Good with curries and soups, or anything you’d eat with rice, but also lovely as a breakfast dish in place of toast, with baked beans, omelette, or jam. They are nicest when fresh, but warm up well in the microwave the next day.

Frying dosa

Dosa are best cooked on either a cast iron pan or a non-stick pan. Warm the pan and spray or wipe on some oil. Spoon batter in a thin layer and shake the pan to even it out. Put a lid on the pan for about five to ten minutes, depending on the thickness of your dosa (I like my dosa slightly thicker than crepe-thin and find that the little bit of steam caused by putting the lid on makes it cook more evenly).

Once the bottom is brown, take the lid off and flip the dosa, and finish cooking without the lid. It’s done when cooked through and crispy on the outside.

Serve as you would a pancake, chapati or other flatbread.

If you end up trying these, I'd love to hear about it. :)

Enjoy!

[akshaymehndiratta]

Most Popular And Best Dishes In India By Akshay Mehndiratta That You Must Try

India is a country where you can taste a wide variety of famous dishes and you will find many food lovers relishing the delicious flavors. In India, many food bloggers from abroad come to enjoy the famous and delicious food of the country. One such blogger is Akshay Mehndiratta, who loves not only cooking but also eating. He travels to the most famous states of India and samples their famous dishes. Through his blog, he shares recommendations for dishes he savors during his journeys, tempting your taste buds. These famous dishes are a must-try!.

1. Biriyani

Biryani, a favorite dish in India, holds a special place in the culinary world with its rich taste and aromatic spices. Food lover Akshay Mehndiratta enjoys a variety of dishes ranging from juicy chicken biryani to delicious egg biryani, delicious mutton biryani to juicy prawn biryani and even the vegetarian flavor of mushroom biryani. Each variation of biryani gives a completely unique blend of spices and ingredients, reflecting the cultural richness and culinary history of India. From aromatic Hyderabadi Dum Biryani to spicy Kolkata Biryani and aromatic Lucknowi Biryani, the surrounding specialties enrich the biryani landscape, tantalizing the senses and leaving diners yearning for more. Since Akshay loves the diverse flavors of biryani, he recommends this biryani to everyone.

2. Vada Pav

Vada pav is a vegetarian dish that brings water to the mouth. It is a famous dish in India and people are relishing this dish. Akshay says that a classic street food dish from the busy streets of Mumbai is made from spicy potato, coated in gram flour, and served with chutney and pav. This highly satisfying snack embodies the creativity of Indian street food culture, which Ashok Vaidya started selling outside the Dadar railway station in 1966. It has now reached the hearts and minds of the people and is loved by them.

3. Masala Dosa

Masala Dosa, an essential South Indian dish, is a favorite culinary treasure known for its crispy texture and delicious potato or vegetable filling. Foodie Akshay Mehndiratta also enjoyed this traditional dish, which consists of thin, golden-brown crepes in a lentil batter filled with a combination of fermented rice and spicy potatoes. Dosa is expertly folded and served with coconut chutney, spicy sambar and sometimes extremely spicy red chutney, making it a delicious dish. Be it breakfast or lunch, masala dosa never fails to create a sense of satisfaction, making it a favorite among foodies everywhere.

4. Chloe and Kulcha

Chole and Kulcha, a famous street food originating from the bustling streets of Delhi, captures the essence of North Indian flavors in a delicious and hearty snack. Chole is a spicy and tangy chickpea curry packed with aromatic spices like cumin, coriander and garam masala. This chole is served hot with kulcha. Kulcha is soft and fluffy leavened bread, often topped with ghee to make it delicious. Chole and kulcha together create a harmony of texture and taste that delights the taste buds. Akshay appreciates the culinary artistry behind this beloved street food that has made its way into the hearts and stomachs of foodies across India.

5. Kachori

Kachori, a favorite Indian snack loved for its crunchy exterior and delicious taste, is a recipe that thrills foodies across the country. Akshay Mehndiratta, deeply appreciate of traditional flavours, savors this iconic dish. Hailing from the streets of Rajasthan, Kachori is a fried flour pastry filled with a spicy mixture of lentils, peas or potatoes, flavored with aromatic spices like cumin, coriander and chilli powder. Served hot and crispy, kachori is often paired with spicy tamarind or mint chutney, which elevates its taste to new heights. Kachori, whether served as a snack or a full meal, never fails to evoke feelings of warmth and pride, making it a popular dish in Indian cuisine.

6. Bhelpuri

Akshay Mehndiratta loves Bhelpuri, a popular street food originating from the colorful streets of Mumbai. It is a beautiful combination of crunchy texture and spicy flavour. With a combination of ingredients — crunchy puffed rice, crunchy sev (thin sev made from chickpea flour), chopped onions, tomatoes and baked potatoes — served with spicy tamarind, or green chutney. this famous snack captures the spirit of Indian street food culture. You can enjoy this dish for a quick breakfast with family and friends, Bhelpuri embodies the spirit of culinary innovation and enjoyment that defines the bustling streets of Mumbai.

7. Misal Pav

Misal Pav is a Maharashtrian dish which is Akshay’s favorite dish. Originating in the colorful streets of Maharashtra, Misal Pav is a highly spicy curry prepared from sprouted moth beans, cooked in a rich and aromatic gravy with a blend of spices like cumin, coriander and turmeric. Served hot, the aromatic curry is garnished with crunchy farsan (fried salty snacks), finely chopped onions, clean coriander and lime juice, which adds a of texture and flavour. With a soft and buttery pav (bread roll), Misal Pav offers a satisfying delightful flavors in every bite.

8. Pav Bhaji

Pav Bhaji, a favorite street food from the bustling streets of Mumbai, It is Akshay’s favorite dish. This iconic dish includes a delicious and aromatic vegetable curry, called bhaji, which is prepared from a combination of mashed potatoes, tomatoes, onions, peas and capsicum, along with spices like cumin, coriander and garam masala. Bhaji cooked in an aromatic mixture of spices is served with smooth and buttery pav (bread roll), which is toasted with a generous amount of butter on a tawa. The dish is garnished with lemon, chopped onions and clean coriander, and it gives an unlimited taste pleasure in each bite.

Conclusion

Amidst the vibrant tapestry of Indian cuisine, Akshay Mehndiratta’s curated some list of dishes that everyone must taste it. From the aromatic allure of Biryani to the crunchy taste of Vada Pav, each dish has a unique taste that captures the essence of India’s diverse cuisine. Akshay’s passion for food and his deep appreciation for traditional flavors is reflected in every recommendation, inviting foodies on a culinary adventure from the congested streets of Delhi to the colorful lanes of Maharashtra.

If you are interested in learning more about delicacies, consider joining Akshay Mehndiratta’s journey. This journey will take you on a culinary adventure through the rich and diverse world of Indian cuisine, where you will experience the amazing flavors and health benefits of traditional Indian cuisine.

[digitalisedesigns]

Masala Dosas Make You a Better Lover

Before going to the masala dosa batter recipe, I would like to say a few things.You can use the regular dosa batter for making masala dosa. Refer the link given below. I am giving another batter recipe specially for masala dosa. I have tried this several times and  it is tasty, has a nice brown color, but you must have the dosa hot. Dosa Batter recipe.

Method

Soak par cooked rice, raw rice, urad dal, fenugreek seeds, Bengal gramme, and tur dal for 4-5 hours in adequate water.

Wash and blend everything together until it's a smooth texture, a bit at a time, adding water as needed. For grinding, I used a wet grinder. Add the necessary salt and leave it to ferment overnight. The time it takes for the wine to ferment varies depending on the weather.

To acquire the Dosa batter consistency, add a teaspoon of sugar and a splash of water before forming the dosa. Masala dosa batter is ready to use. Now we'll look at how to prepare masala dosa filling (potato filling or potato bhaji).

[toneophealth]

Explore The Best Breakfast Choices For Weight Loss 

The first meal of the day is breakfast. Breakfast is good for your mental and physical well-being. Healthy food gives the body what it needs to start the day by replenishing blood sugar or glucose.

Breakfast is crucial for individuals of all ages, particularly kids and teenagers. Breakfast eaters are more likely to be more focused, capable of solving problems, and have better hand-eye coordination. 

They might also be more creative and aware. A hearty and nutritious breakfast generally helps prevent many lifestyle disorders, including diabetes, PCOD, and hypertension.

In English, "breakfast" means ending the fast from the previous night. There are a variety of "typical" or "traditional" breakfast alternatives, with cuisine selections varying globally based on geography and custom.

5 Simple Vegan Breakfast Ideas

There are plenty of vegan breakfast options available. Your morning meal with a delicious vegan spread gives your body the nutrition it needs. Nonetheless, milk, bread and butter, an omelette, and scrambled eggs make up the majority of Indians' breakfasts. Here are some vegan options for Indian breakfast that you can try from ToneOp:

1. Roti/Paratha With Vegan Curd Or Sabzi

A great and easy vegan breakfast option is paratha/roti with sabzi, a North Indian breakfast classic. To make a complete meal, add some vegan curd to the mixture. Steer clear of butter and ghee when cooking. To make your paratha even more delicious and nutrient-dense, stuff it with veggies like potatoes, cauliflower, radish, and coriander.

2. Dosa/Idli With Chutney And Sambar

Sambar and idli/dosa make a pretty simple breakfast. Sambar is a hot curry with vegetables, including onion, carrots, and tomatoes. Since split black gram and rice are used to make idli/dosa, they are high in fibre. Together, they make a delicious vegan breakfast.

3. Upma

Upma, also known as rava upma, is a traditional breakfast dish that is a savoury porridge prepared with a mixture of vegetables and semolina. This makes a tasty and nutritious dinner, especially with filter coffee or vegan chai.

4. Besan Chilla 

In North India, besan chillas are a well-known dish that is both vegan and gluten-free. They are made by creating crepes using a spicy chickpea flour batter, which is easy to prepare.

5. Dalia

Dalia, also called broken wheat porridge, is a well-liked and nourishing vegan breakfast option. It is tasty and an excellent source of fibre, protein, and essential nutrients such as iron and magnesium. 

7 Recipes For Egg Breakfasts

Here are a few recipes for egg breakfasts:

1. Mughlai Paratha

The quintessential Indian staple, parthas go well with almost anything. One such variation with a sizable fan base is Mughlai Paratha. From West Bengal, India, to Bangladesh, people love the traditional Bengali street food known as mughlai paratha, fried to perfection and loaded with eggs.

2. Baked Eggs

Onions, cherry tomatoes, and other seasonings are added to whisked eggs before they are cooked to perfection. It produces one of the greatest breakfasts, full of protein.

3. Parsi Eggs

Scrambled eggs with subtle spices, a traditional Parsi dish, are eaten with bread, buns, or pav.

4. Indian Style Omelet

Stir-fried spicy eggs with tomatoes, onions, and fragrant spices. A quick, easy, and savoury typical Indian morning food is the masala omelette. It's a fantastic high-protein breakfast option from India. 

5. Bhurji Egg

Nothing matches a spicy, delicious egg bhurji paired with parathas for a hearty breakfast. All vegetarians love this scrambled egg recipe since it is so easy and quick to make.

6. Cheese And Egg Wrap

The most portable and all-inclusive source of nutrients is an egg. Protein, vitamins, and minerals like calcium, phosphorus, iron, and lecithin are all included. While there are many methods to cook eggs, the three most common ones in this recipe for breakfast are scrambled, poached, and boiled.

7. Sandwich Egg With Mayo 

The mayo sandwich is a quick, simple, and distinctive recipe. Its origins are in British cooking. 

7 Breakfast Choices For Professionals In The Workforce

Replace the standard breakfast menu with these delicious and nourishing alternatives:

1. Vegetable and cottage cheese sandwich

2. Substituted Chicken

3. Chaat Fruit

4. Fresh Fruit and Oatmeal

5. The Sandwich Tiranga

5. Poha

7. Sprout Cutlets with Moong

The Advantages Of Eating Breakfast

Individuals who consume a nutritious breakfast are more likely to experience the following advantages:

Increases your level of focus and productivity all day long. This may be the result of glucose, the brain's main energy supply, being restored. 

Eating breakfast can help people lose weight by lowering their appetite later in the day, which helps them avoid junk food at later meals. 

People who eat breakfast tend to be more energetic and exercise more than many people who skip breakfast. It keeps them in shape and busy.

Research indicates that people who eat a nutritious breakfast consume less cholesterol than those who don't.

The Final Say

Having a nutritious breakfast is essential for individuals of all ages since it enhances focus, productivity, and energy levels. It also helps prevent lifestyle disorders such as diabetes, PCOD, and hypertension. There are numerous vegan and egg-based breakfast options that are both delicious and nutritious. Furthermore, substituting unhealthy breakfast choices with wholesome alternatives can provide nourishment and aid in weight loss

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[parveens-kitchen]

Dosai Vadai Sambar Breakfast

Untitled

[authentickitchenrecipe]

Uttapam recipe:-

 Idli batter: I used leftover idli batter, but you can also use dosa batter. Alternatively, you may buy a store-bought jar of idli dosa batter.

vegetable: I used onion, bell pepper, and carrots as vegetables. You may also include beets, cabbage, maize, spinach, drumstick leaves, and other vegetables. 

Green chili: It gives a hint of heat, but it's optional for youngsters who don't want to bite into chillies.

Idli podi: This is sprinkled on top of the fried uttapam. It is entirely optional.

click this link for further and more recipe:-

[carpe-mamilia]

It's Pancake Day!

Pancakes are a remarkably versatile foodstuff: French crêpes, Indian dosas, even Ethiopian injera, all fall under the same delightful banner. As Ken Albala, author of a gloriously comprehensive “global history” of the things explains, “any starchy batter … cooked in a small amount of fat on a flat surface” counts. But in Britain, as any schoolchild knows, modern pancakes are descended from those specifically designed to use up fat before the beginning of Lent, which means they tend to be heavier on the eggs and butter than, say, the fluffy American stack, or the squat Russian blini.

Elizabethan pancakes Interestingly, the oldest recipe for pancakes as we know them comes from an English cookery book – the Good Huswifes Handmaide for the Kitchen (1594 edition) – but it’s even richer than the modern incarnation: a pint of “thicke Creame”, 5 egg yolks, “a good handful of flower” and 2 or 3 tablespoons of ale, seasoned with copious amounts of sugar, cinnamon and ginger.

Albala assures me that “the result is a horrible mess” with these proportions (“one can only imagine the author was either careless or had gargantuan hands”), but once I’ve added enough flour to make it into a more workable consistency, I manage to create a pancake, of sorts, from the mixture. It’s so meltingly rich it’s all but impossible to flip, which is clearly no good at all: tasty, but more of a chaser to some roasted peacock and a goblet of sack than one for the modern kitchen.

Puritan pancakes The 17th century ushered in more sober tastes – Gervase Markham’s 1615 recipe uses two eggs, a “pretty quantity of faire running water,” cloves, mace, cinnamon and nutmeg, all beaten together, “which done make thicke as you think food with fine wheate flower”. (No one can accuse these old-school food writers of being prescriptive.) Spice aside, they’re pretty dull things; rubbery and heavy. Cream may be taking things too far, but milk is a must.

Perfect pancakes

Makes about 8

125g plain flour Pinch of salt 1 egg plus 1 egg yolk 225ml whole or semi-skimmed milk Small knob of butter 1. Sift the flour in a large mixing bowl and add a pinch of salt. Make a well in the centre, and pour the egg and the yolk into it. Mix the milk with 2 tbsp water and then pour a little in with the egg and beat together. 2. Whisk the flour into the liquid ingredients, drawing it gradually into the middle until you have a smooth paste the consistency of double cream. Whisk the rest of the milk in until the batter is more like single cream. Cover and refrigerate for at least half an hour. 3. Heat the butter in a frying pan on a medium-high heat – you only need enough fat to just grease the bottom of the pan. It should be hot enough that the batter sizzles when it hits it. 4. Spread a small ladleful of batter across the bottom of the pan, quickly swirling to coat. Tip any excess away. When it begins to set, loosen the edges with a thin spatula or palette knife, and when it begins to colour on the bottom, flip it over with the same instrument and cook for another 30 seconds. (If you’re feeling cocky, you can also toss the pancake after loosening it: grasp the handle firmly with both hands, then jerk the pan up and slightly towards you.)

5. Pancakes are best eaten as soon as possible, before they go rubbery, but if you’re cooking for a crowd, keep them separate until you’re ready to serve by layering them up between pieces of kitchen roll.

[arunarura]

Get the Best Deal on Vidiem Topaz 2L Wet Grinder at Poorvika Online!

The Vidiem Topaz Table Top Wet Grinder (2 L, Purple) is a high-quality kitchen appliance designed to enhance the cooking experience by making wet grinding easy, efficient, and hassle-free. With its robust build, stylish design, and advanced features, this wet grinder is an excellent choice for both beginners and seasoned cooks, particularly in Indian households where grinding fresh batter for traditional recipes is a routine task.

Key Features

Large Capacity

The Vidiem Topaz offers a generous 2-liter capacity, perfect for preparing a variety of batters for idli, dosa, vada, or even chutneys.

The large capacity makes it suitable for medium to large families or for those who enjoy hosting gatherings and preparing meals in bulk.

Efficient Grinding Performance

Equipped with a high-performance motor, the wet grinder delivers powerful and consistent grinding results.

Its roller stone technology ensures uniform grinding, preserving the natural taste and aroma of the ingredients.

The grinder operates at optimal speeds to avoid overheating, maintaining the texture and freshness of the batter.

Durable Build

The body of the Vidiem Topaz wet grinder is made of high-quality ABS plastic, ensuring durability and resistance to wear and tear.

The drum is made from rust-resistant stainless steel, which is easy to clean and maintain over time.

User-Friendly Design

The grinder’s table-top design ensures it takes up minimal counter space, making it a convenient addition to any kitchen.

Its ergonomic handles allow for easy lifting and cleaning of the drum.

The lightweight and compact design make it easy to store when not in use.

Stylish Appearance

With its sleek purple finish, the Vidiem Topaz adds a touch of elegance to your kitchen décor.

The contemporary design is not only functional but also aesthetically pleasing.

Low Noise and Energy-Efficient

The appliance operates with minimal noise, ensuring a comfortable cooking environment.

It is designed to consume less energy, making it an eco-friendly and cost-effective choice.

Benefits of the Vidiem Topaz Wet Grinder

Time-Saving: The efficient motor and innovative design significantly reduce grinding time compared to traditional methods.

Consistent Results: The roller stone mechanism ensures smooth and consistent batter every time.

Versatility: In addition to grinding batter, it can be used to prepare masalas, pastes, and even some desserts.

Healthier Cooking: Grinding fresh ingredients at home allows you to control the quality and purity of your food, avoiding preservatives and additives.

Maintenance and Care

To ensure the longevity of the Vidiem Topaz Wet Grinder:

Regularly clean the drum and roller stones after each use.

Avoid overloading the grinder, as it may affect the performance.

Store it in a dry place to prevent rust or damage to the drum.

Conclusion

The Vidiem Topaz Table Top Wet Grinder (2 L, Purple) is an ideal choice for anyone seeking a reliable, efficient, and stylish wet grinder. It combines performance, durability, and convenience, making it a must-have for preparing traditional Indian dishes with ease. Whether you're an avid cook or someone who enjoys occasional home-cooked treats, this appliance simplifies the process and ensures you achieve authentic flavors every time.

Click here: https://www.poorvika.com/vidiem-topaz-table-top-wet-grinder-2-l-purple/p

[spookyfuryenemy]

Savor the Flavors of India’s Finest Dishes at Our Restaurant in Spokane Valley

Introduction

When you think about culinary diversity, few cultures can rival the vibrancy and richness of Indian cuisine. From aromatic spices to intricate cooking techniques, Indian food is a feast for the senses. If you're on the hunt for the best Indian food around, look no further than our restaurant in Spokane Valley. Here, we invite you to savor the flavors of India’s finest dishes, all prepared with love and authenticity that reflects traditional Indian culture.

Savor the Flavors of India’s Finest Dishes at Our Restaurant in Spokane Valley

At our restaurant, we take pride in offering an extensive menu that showcases authentic Indian cuisine. Whether you're a fan of robust curries or delicate dosas, every dish is crafted from time-honored recipes and fresh ingredients. Our mission is to create an unforgettable dining experience that transports you straight to India with each bite.

Why Choose Us? Discover Spokane Valley's Best Indian Restaurant

When searching online for an "Indian restaurant near me," you'll stumble upon various options. So why should you choose us? Here are some compelling reasons:

Authenticity: We use age-old recipes passed down through generations. Diverse Menu: Offering everything from vegetarian options to meat delicacies. Ambiance: A warm and inviting atmosphere perfect for family gatherings or romantic dinners. Expert Staff: Friendly waitstaff knowledgeable about each dish's origins and ingredients. The Essence of Authentic Indian Cuisine

What makes Indian cuisine unique? It's all about https://www.google.com/maps/place/?q=place_id:ChIJHZq-90YgnlQREQj8npwoVko the spices! Each region in India has its own distinct flavor profile, influenced by geography, history, and local produce. Our chefs have mastered these nuances to bring you an array of flavors that embody India's culinary spirit.

Understanding Spices: The Heart of Indian Cooking

Spices are not just seasonings; they are essential components that elevate dishes into works of art. Here are some common spices you'll encounter on our menu:

Cumin - Earthy and warm. Turmeric - Known for its vibrant color and health benefits. Cardamom - Sweet and aromatic. Coriander - Fresh and citrusy. Exploring Traditional Indian Dishes

India boasts a wealth of traditional dishes, each with its own cultural significance. Let’s dive into some crowd favorites available at our restaurant:

1. Butter Chicken

A classic North Indian dish known for its creamy tomato sauce and tender chicken pieces.

2. Biryani

A fragrant rice dish layered with marinated meats or vegetables, cooked slowly for maximum flavor.

3. Masala Dosa

A South Indian specialty made from fermented rice batter filled with spiced potatoes.

4. Paneer Tikka

Grilled paneer marinated in yogurt and spices—a must-try for vegetarians!

Our Signature Dishes that Will Leave You Craving More

While we offer a plethora of options, here are some signature dishes that truly stand out: