Poori is a small, light, crispy-fried, chapati! They are easy to make and fun to eat with a variety of your favorite curries and sides!
Ingredients
1 cup flour
1 tsp salt
1 tsp oil
water
1/4 cup oil
1. Mix flour, salt, oil, and enough water to make a dough. Knead for 8-10 minutes. Roll small amounts of dough into 3" rounds.
2. Heat oil; fry each round in oil until golden brown on both sides, turning once (fry about 30 seconds on each side). Drain on paper towels. Serve hot with your favorite curry!
I am an American married to a South Indian. I love the delicious food that my mother-in-law makes, but I can never seem to get my hands on any authentic South Indian recipes. This blog is simply a collection of dishes I have learned by watching Ammachi ("grandma") in the kitchen. From the heart of our home to yours, I hope you enjoy them as much as we do!
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Uttappam
Uttappam is a thicker, heartier version of the Rava Dosai. You can leave out the vegetables if you want to, but they do add a good flavor. Uttappam is filling and can be a light meal in itself. If you can't find the rava wheatlets at a local Asian/Indian store, you can use uncooked Cream of Wheat, it is the same stuff!
Ingredients
2 cups rava
water
1 tsp salt
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 Tbsp oil
1 tomato, chopped
handful cilantro
1. Mix rava, salt, and enough water to make a thick paste-y batter.
2. Heat oil in small saucepan, add onion, chili, ginger; sauté 3 mins. Add onion mixture to batter along with tomatoes and cilantro; stir to mix well.
3. Heat large skillet; melt a sliver of butter in center of skillet. Pour 1/4 cup of batter mixture into skillet, cook until golden brown on bottom. Flip uttappam and cook until golden on other side. Serve hot!
Ingredients
2 cups rava
water
1 tsp salt
1 green chili, diced
1/2 onion, diced
1" piece of ginger, peeled and diced
1 Tbsp oil
1 tomato, chopped
handful cilantro
1. Mix rava, salt, and enough water to make a thick paste-y batter.
2. Heat oil in small saucepan, add onion, chili, ginger; sauté 3 mins. Add onion mixture to batter along with tomatoes and cilantro; stir to mix well.
3. Heat large skillet; melt a sliver of butter in center of skillet. Pour 1/4 cup of batter mixture into skillet, cook until golden brown on bottom. Flip uttappam and cook until golden on other side. Serve hot!
Rava Dosai (Wheat Pancake)
Rava Dosai (ra-wa do-sa) is basically a thin wheat pancake cooked on a hot, buttered griddle until crispy and served with various jams and chutneys. Unlike traditional American pancakes, it is thin and savory, with a touch of cumin. Instant Rava Dosai packages may be found at local Asian/Indian stores. It is great for breakfast!
Ingredients
2 cups rava (uncooked wheat powder, similar to grits or cream of wheat)
1/2 tsp salt
1/4 tsp yeast
1/2 tsp cumin seeds
water to make batter
1. Mix rava, salt, yeast, and cumin in medium bowl. Stir in water by 1/2 cupfuls until a thin batter forms, mixing thoroughly. Set aside for 1 - 2 hours.
2. Stir batter. Heat large, flat skillet; spread sliver of butter over center of skillet; pour 1/4 cup of batter into center, moving outward in a circular motion as you pour, to form a thin round about 8" in diameter. Cook dosai for 2 - 3 minutes, or until underside is golden brown. Flip dosai and cook for another 2 - 3 minutes, or until lightly golden on the other side. Repeat for remainder of the batter. Relish your dosai by itself or with your favorite chutney!
Tips:
* Bubbles should appear immediately all around as you pour the batter into the skillet. If they don't, you may need to add some water to the rest of the batter and/or increase the heat under your skillet.
* Before you flip the dosai, gently place slivers of butter all around the top, this will help the second side cook more crispy and golden.
* When you can easily slide a spatula under the dosai without it tearing or sticking, then it is ready to flip.
* Don't forget to add fresh butter before pouring each round of batter.
Ingredients
2 cups rava (uncooked wheat powder, similar to grits or cream of wheat)
1/2 tsp salt
1/4 tsp yeast
1/2 tsp cumin seeds
water to make batter
1. Mix rava, salt, yeast, and cumin in medium bowl. Stir in water by 1/2 cupfuls until a thin batter forms, mixing thoroughly. Set aside for 1 - 2 hours.
2. Stir batter. Heat large, flat skillet; spread sliver of butter over center of skillet; pour 1/4 cup of batter into center, moving outward in a circular motion as you pour, to form a thin round about 8" in diameter. Cook dosai for 2 - 3 minutes, or until underside is golden brown. Flip dosai and cook for another 2 - 3 minutes, or until lightly golden on the other side. Repeat for remainder of the batter. Relish your dosai by itself or with your favorite chutney!
Tips:
* Bubbles should appear immediately all around as you pour the batter into the skillet. If they don't, you may need to add some water to the rest of the batter and/or increase the heat under your skillet.
* Before you flip the dosai, gently place slivers of butter all around the top, this will help the second side cook more crispy and golden.
* When you can easily slide a spatula under the dosai without it tearing or sticking, then it is ready to flip.
* Don't forget to add fresh butter before pouring each round of batter.
Idli
Idli (id-lee) are small savory steamed bread cakes made from rice flour and urad dal (black lentil) flour. To make it from scratch requires that the batter sit overnight to rise, for this reason I like to use the instant Idli mix from our local Indian store. To properly prepare Idli, you need an Idli steamer, which is a multi-layered steaming tray with about 18 2" molds for the small steamed cakes. Idli is very enjoyable with Sambar and/or your favorite chutney.
Ingredients
2 cups rice flour
1 cup urad dal flour
1/4 tsp baking soda
1/2 tsp salt
water to make batter
1. Mix flours, baking soda, and salt in medium bowl/container with lid. Stir in water by 1/2 cupfuls until a wet, thick, paste forms, kneading with fingers to mix thoroughly. Cover and set aside to rise overnight.
2. Stir batter. Boil 1" water in large stockpot. Lightly oil steamer molds, spoon 1-2 Tbsp of batter into each mold. Stack trays and place in boiling water; cover and steam for 7 minutes. Idli should be dense, soft, and cooked through. Remove from molds with a spoon and enjoy!
Ingredients
2 cups rice flour
1 cup urad dal flour
1/4 tsp baking soda
1/2 tsp salt
water to make batter
1. Mix flours, baking soda, and salt in medium bowl/container with lid. Stir in water by 1/2 cupfuls until a wet, thick, paste forms, kneading with fingers to mix thoroughly. Cover and set aside to rise overnight.
2. Stir batter. Boil 1" water in large stockpot. Lightly oil steamer molds, spoon 1-2 Tbsp of batter into each mold. Stack trays and place in boiling water; cover and steam for 7 minutes. Idli should be dense, soft, and cooked through. Remove from molds with a spoon and enjoy!
Chapati (Unleavened flatbread)
Simple, easy, and delicious, chapati is a staple part of the daily South Indian diet, much like tortillas are to Mexicans. To properly enjoy chapati, you should tear off a small piece and dip it in the curry, using it to wrap and pick up the chunks of vegetables, meat, etc. For a yummy snack, spread a freshly cooked chapati with butter, sprinkle with sugar, and roll it up (my son's favorite!).
Ingredients
3 cups flour
pinch salt
water
1. Mix flour and salt together in medium bowl. Add water by 1/2 cupfuls until a firm dough forms, kneading in between to mix.
2. Knead for 8 minutes.
3. Make 1-2" diameter balls, flatten slightly and coat with flour. Roll out into 6" rounds, sprinkling with flour as needed. (It is helpful to use a long, thin French rolling pin)
4. Place one chapati on hot griddle for 5 seconds then flip, allow small bubbles to form; flip again and allow large bubbles to form, pressing lightly around chapati with spatula. Remove to container and spread with a little butter. Repeat for remaining chapatis, placing the cooked ones in a single pile in container to keep warm. Serve hot with your favorite curry!
Ingredients
3 cups flour
pinch salt
water
1. Mix flour and salt together in medium bowl. Add water by 1/2 cupfuls until a firm dough forms, kneading in between to mix.
2. Knead for 8 minutes.
3. Make 1-2" diameter balls, flatten slightly and coat with flour. Roll out into 6" rounds, sprinkling with flour as needed. (It is helpful to use a long, thin French rolling pin)
4. Place one chapati on hot griddle for 5 seconds then flip, allow small bubbles to form; flip again and allow large bubbles to form, pressing lightly around chapati with spatula. Remove to container and spread with a little butter. Repeat for remaining chapatis, placing the cooked ones in a single pile in container to keep warm. Serve hot with your favorite curry!
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