Ans Recipe Finder

1 cup chickpeas 2 tbsp oil 1/4 cup gram flour (besan) 1 tbsp finely grated ginger 1 seeded minced green chili (adjust to taste) 1 1/2 tsp salt (adjust to taste) 1 tsp black salt (kala namak) 1/2 tsp black pepper 1 tsp roasted cumin powder 1 tsp mango powder 1 tsp garam masala 2 tsp lemon juice 1/4 cup tamarind chutney   Rinse and soak chickpeas for at least 8 hours, then drain. Cook chickpeas in an Instant Pot with 2 cups of water for 25 minutes. Heat oil in a saucepan and ad

Puttu Maavu - 2 cup Coconut - 2 cup, grated Salt Green Gram - 1 cup, soaked and pressure cooked with Salt Banana Pappadam In a bowl add the Puttu Flour along with required Salt and mix well. Sprinkle little warm Water on this mixture and mix well. Heat ½ cup Water in a pressure cooker and close the lid. In a Puttu kuzhal add 1 tbsp. Coconut followed by 2tbsp. Puttu Flour mixture. Repeat this till the Puttu Kuzhal is filled to the top. Place the Puttu Steamer on top of the p

Urad Dal - 1 cup, washed and soaked with 1 tsp of fenugreek in water for at least 4 hours Idli Rice - 4 cups, washed and soaked in water for at least 4 hours Salt In a wet grinder, grind the soaked Urad Dal until it becomes smooth and fluffy. Transfer this batter to a large bowl and set it aside. Then, grind the soaked Idli Rice until smooth and pour it over the Urad batter. Combine both batters until they form a single smooth mixture. Allow the batter to ferment overnight. W

Idly Rice – 1 cup Thuvar Dhal – 1/4 cup Channa Dhal – 1/4 cup Urad Dhal – 1/4 cup Moong Dhal – 1/8 cup Red Chilli – 5 Fennel seeds – 1 tsp Ginger – a small piece Onion – 1, chopped Coconut – 1/4 cup, grated Curry Leaves – chopped Drumstick Leaves/Spinach – 1 cup, chopped (optional) Asafetida – 1 tsp Salt Gingelly Oil In a medium bowl, mix Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal, and Moong Dhal. Wash the Rice and Dhal thoroughly until the water runs clear, then soak the