Homemade Dosa/Idli Mix

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>

 

Mangal ooti – Manipuri Dish

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.