Ans Recipe Finder

For making batter ½ cup urad dal – 125 grams (husked & split black gram) 1 cup water – for soaking urad dal ½ cup water – for grinding urad dal or add as required ¾ cup rice rava or idli rava – 155 grams 1.5 cups water – for soaking rice rava 1 green chilli or ½ teaspoon, chopped 1 teaspoon cumin seeds ½ teaspoon salt or add as required For cooking 4 to 6 tablespoons peanut oil or add as required – can also use any neutral flavored oil INSTRUCTIONS Soaking lentils and rice ra

Wheat Flour - 2 cup Rice Flour - 2 tbsp. Salt Onion - 1, minced Ginger - 1 tsp, grated Green Chilli - 2, minced Cumin seeds - 1 tsp Curry Leaves Mix Wheat Flour along with Rice Flour, required Salt and Water to make a thin Batter. Add minced Onion, Ginger, Green Chilli, Cumin seeds and Curry leaves to the Batter. Heat a tawa and grease with Oil. Blend the batter again and pour a big ladle of Batter in the hot tawa and spread it into a thin circle in circular motion. Drizzle a

Rice Flour - 1 cup Onion - 1, diced Coconut - 3 tbsp., grated Carrot - 1/4 cup, grated Ginger - 1 tsp, grated Green Chilli - 1, minced Cilantro Cumin seeds - 1 tsp Salt Oil In a large bowl, combine Rice flour, Carrot, Onion, Coconut, Cilantro, Green Chilli, Ginger, Salt and Cumin seeds. Crumble the mixture well and add in required Water to make a soft smooth dough. Now take a small ball of dough and start patting over parchment paper or banana leaf. Dipping your hands in W

2 cups (240 grams) whole wheat flour 1 cup (100 grams) besan (gram flour or chickpea flour) 1 teaspoon ajwain (carom seeds) 1 to 2 green chilies – finely chopped ⅓ cup (50 grams) grams onion – finely chopped 1 pinch asafoetida (hing) 1 teaspoon salt 3 teaspoon oil ⅔ to ¾ cup water or add as required oil as required while roasting roti Making dough Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan. Add finely chopped onion, chopp

AP Flour - 3 cup Egg - 1 Condensed Milk - 2 tbsp. Baking soda - 1/4 tsp Sugar - 1 tsp Milk - 1/8 cup Oil - 1 cup Salt Combine together AP Flour, Egg, Condensed Milk, Baking soda, Sugar and required Salt in a bowl. Add Milk and stir to combine. Now adding little Water at a time knead the mixture to a smooth Dough. Make small balls with the Dough and smear with Oil. Keep the balls covered with a moist towel for at least 4 hours. Take one ball and spread out with your hand as

Idiyappam Rice Flour - 1 1/2 cup Salt Oil In a bowl add the Rice flour along with required Salt and keep aside. Bring 3 cups of Water to a rolling boil. Add the Water little by little to the Rice flour kneading simultaneously until all the Flour is moistened and cooked through. Allow the Dough to cool down for a while. When the Dough is warm enough to handle knead the dough to a smooth texture with no cracks. Grease the Idiyappam plates with Oil and keep aside. Fill the Id

Wheat Flour - 2 cup Radish - 2, grated Green Chilli - 2, minced Turmeric - 1 tsp Butter - 1 tbsp. Salt Oil In a food processor add 2 cups Whole Wheat flour followed by Radish, Green Chilli, Turmeric, Butter and required Salt. Run the food processor adding required Water to make a soft Dough. Smear the Dough with Oil and let rest for about 30 min.   Divide the dough into 10 balls. Spread the Dough into 8" circles as you would make Chapatis. Place the prepared Paratha on a hot