Shallots are part and parcel of Kerala cuisine. They contain more anti-oxidants, vitamins and minerals than onion and garlic. Shallots contain proteins, dietary fiber, Vitamin C, A, B6, potassium, folate and manganese. They are rich in flavanoids and polyphenolic compounds.
Preparation:
- Soak red chillies in hot water for 15 minutes.
- Grind the red chillies, shallots, tamarind and salt. At first it will appear coarse. Add water little by little and grind until you get a smooth paste.
- Transfer to a bowl. Adjust the salt.
- Add the coconut oil. Mix.
- Serve with idly/dosa/ boiled tapioca, sweet potato etc.
Ingredients:
Dry red chilly - 5 - 6 (less hot variety preferably)
Shallots - 6 - 7 peeled
Tamarind - Half inch square piece/1/2 teaspoon
Salt to taste
Coconut oil - 1 tablespoon
Wheat Flour Dosa
- Add the wheat flour into a deep bowl. Add the salt and water. Using a spoon, mix into smooth batter. Set aside for 15 minutes.
- Heat a tawa on medium flame. Smear it with a very thin film of oil. If there is too much oil it will be difficult to spread out the dosa. Pour a spoon full of batter and spread it out, not too thin. Allow to cook on medium-low flame. Once one side is cooked well, flip and cook the other side. Be patient.
- Serve wheat flour dosa, hot/warm/cold. It is a very soft dosa.
Ingredients:
Wheat flour - 11/2 cups
Water - 2 cups (+ little more, if needed )
Salt to taste
Oil - little, for smearing on the tawa
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