Sprouts are a great source of nutrients.Instead of the regular dosa this one is a great change in taste.Also this batter does not need to be fermented- it can be used immediately after the batter is ground. I used: Sprouted moong – 3 cups Rice- 1 cup Urad dhal- ¼ cup Cumin seeds- 2 teaspoons…
Dhokla,as we know, is the famous dish from the state of Gujarat made with chickpea flour/ besan.A batter is made and it is steamed.After which a seasoning of mustard,asafoetida is poured over.The dhokla is then sliced and then served garnished with grated coconut, coriander leaves.There are several varieties of Dhokla like khamman dhokla, Khatta dhokra,…
Adai is always a favorite in the household, especially for me. The batter need not be fermented and can be used as soon as its ground. I love to experiment with it by adding different ingredients to it. Here is one such variety. Adai will never let you down so you can alter the proportion…
A long time ago I prepared this dish from Srivalli’s blog and put it in my drafts.Today when I was browsing through the drafts I saw this one and then I remembered that I had forgotten to post it!!!! This is from Srivalli’s blog-Cooking 4 all seasons.I have made very few changes in this recipe…
In the orient, use of Soy and its products are aplenty. Most of the dishes will have soy sauce, different forms of tofu and of course soy milk will be the choice of beverage after green tea. I have incorporated all these into Indian recipes and am quite happy with the results. I always have…
