Soak – Rice & Urad Dal <2:1> & some fenugreek for at least 6 hrs

Mixie – Make it as a paste + Add some cooked rice <3 spoon – add more rice for idli, it will make the idli soft>, make the paste really thick, don’t put much water.

 Keep it for fermenting <generally I put it overnight, in the oven with light on>

Add salt before making dosa, add water for the right consistency. <Idli, it should be a thick paste>

I ate Mangal ooti many time during my visit home this time. It’s amazing that even kids liked it so much & we ended up cooking often as mealtime was easier with the kids eating lunch well without any tantrums :)

In the actual preparation we use ushoi. But since getting ushoi is not always handy we can do without it but with the ushoi it’s awesome !!!!

Pressure cook Ushoi <thinly slices > yello peas/mangal <soaked overnight> – 4 whistle should be good, add 2 slices of green chilly.

Tarka/Sok touba – Heat oil, whole Red Chilly, whole Zeera, Tejpatta/bay leaf, Maroi Nakuppi or chives <Replace with onions if not available>, once chives turns towards being crispy, add to the pressure cooked mangal/peas. Adjust the gravy by adding more water as required. Add soda & salt to taste <be careful, the bubbles will come up>.  Add little milk at the end <This is my mother’s secret to her awesome ooti which I learnt from her>.

Serve with white rice or Khichari during Kang.

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