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The Great Indian Recipes

Idly & Dosa  

 

Ingredients :

Par Boiled Rice 3 Cups
Raw Rice ¾ cups
Full urud dhal 1 cup
Fenugreek seeds 1 ½ tsp.
Gingelly Oil (till oil) 3 tsp.
Salt to taste

Method :

Rinse and soak the rice together for 4 hours. Wash and soak dhal and fenugreek seeds in 2 cups ice water for 2 hours. Clean the PVG grinder. Grind dhal with icewater till it is soft and frothy. Then remove and keep aside in a container. Then grind rice adding water as required. The rice batter should be of rava 9sooji / semolina) consistency. Add salt. Mix rice and dhal batter in a big container leaving enough space for fermentation. The batter shouldn't be too thick. Keep aside for atleast 6 8 hours. Afterwards it can be placed inside the refrigerator. Before using the batter add 3 tsp. gingelly oil, mix well and use pour in greased idly plates and steam for 10 min. in a pressure cooker.

Note : Do not add weight while using pressure cooker. Water should be added at the grinding stage itself. If the batter is very thick, steamed idlies will become very hard.

 
   
   
Set Dosa

 

Ingredients :

Raw Rice 4 cups
Pressed Rice (poha) 1 cup
Urud dhal 1 cup
Cooking Soda ¼ tsp.
Salt to taste

Method :

Wash and soak rice and dhal atleast an hour. Wash the poha. Grind all the three to a smooth paste. Add enough water to obtain a smooth and thin batter. Add soda and salt. Stir well. Heat a dosa plate or a non stick tawa. Pour batter to make a thick dosa. Cook till done. Serve with chutney and sambar.

 
 
Vada

 

Ingredients :

Urud Dhal 600 Gms
Chopped Green Chilly 7 8 Nos.
Ginger minced Little
Curry Leaves Few
Salt to taste

Method :

Wash and soak urud dhal for an hour. Grind without adding too much water. The batter should be frothy and smooth. Add salt to taste. Add chopped green chillies, ginger and curry leaves. Heat oil for deep frying. When the oil is heated take a small piece of plaintain leaf or plastic sheet and tap the batter on the sheet into a round flat shape. Make a small hole in the middle slide the batter carefully in the boiling oil. And fry till it turns to golden brown. (The oil should be maintained on a medium flame).

Note : Onions can be added to the batter to make masala vada. Chopped green leaves can be added for keera vada.

 
 

Coconut Chutney

 

Ingredients :

Grated coconut 1 cup
Bengal gram ½ cup
Green chilly 1 Big
Mustard seeds ¼ tsp.
Black gram 1 pinch
Sesame seeds 1 pinch
Curry leaves Few
Oil 1 tsp.
Salt to taste

Method :

Take a blender and add the coconut, Bengal gram, green chilly, salt to taste and a little water. Blend it nicely and make a fine paste. Add water according your desired thickness. Remove from the blender and transfer it into a bowl. Now take a small pan and pour the oil. Bring to heat and only when it's very hot add the mustard seeds. Let them crackle. Then add the black gram and sesame seeds and sauté till its golden brown. Put in the curry leaves and turn of the flame. The curry leaves will get cooked in the heat of the oil. Now pour this mixture into the coconut paste. Stir it well and serve with hot dosas and idlis.

 
 

Green Gram Dhal Sambar

 

Ingredients :

Green gram dhal 1 cup
Tamarind size of a small lemon
Green Chillies 6 nos.
Mustard seeds 1 ½ tsp.
Fenugreek Seeds 1 ½ tsp. 
Sambar Powder 1 ½ tbsp. 
Oil 1 tsp.
Salt to taste
Jaggery Small piece
Asafoetida Small piece

Method :

  • Soak the tamarind in water and extract the essence and set aside.
  • Pressure-cook the green gram dhal.
  • In a heavy-bottomed vessel heat the oil; splutter the mustard and fenugreek seeds.
  • Add the slit green chillies and fry them well.
  • Add the tamarind extract along with salt, jaggery and asafoetida.
  • When it comes to a boil add the sambar powder and let it boil till the raw smell of the powder disappears.
  • Finally add the cooked dhal and let it boil together for a few minutes and remove from fire.

Note:   If desired chop two tomatoes, sauté along with the chillies and add to the sambar.

This item is a variation of usual sambar, where toor dhal is used. It is a very tasty dish and can be served with hot rice and ghee, dosai or idlis.

 
 
 
 

 

 
 
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