Skip to main content

Seeralam


Seeralam is a recipe new to me and this recipe I adapted from regional television show couple of weeks back.
The recipe sounds quiet easy and innovative,so I tried it with small quantity,it came out so delicious and filling but it needs to be served hot.Its a  perfect evening snack option along with a cup of tea.Try this yummy snack and enjoy,lets move on to the recipe.....................................


Basic Information

Soaking time 2-3 hours
Preparation time 15 minutes
Cooking time 30 minutes
Serves 2


Ingredients

IngredientQuantity
Raw rice/pacharisi1/4 cup
Toor dhal3/4 cup
Coconut grated4 tbs
Red chilly2-3
Idly Milagai Podi1-2 tbs
Curry leaves/karivepillaifew leaves
Coriander leaves/kothamallifor garnishing
Salt11/4 tsp
Oil1 tbs+1 tsp for
greasing

For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Urad dhal/uluthamparppu1 tsp
Asafoetida/perungayama pinch

Method


  • Soak the rice and dhal together for 2- 3 hours and grind it along with red chilly,2 tbs of grated coconut and salt to a coarse paste.Adjust the consistency of the batter if it is too thick,should be like a idly batter.
  • Grease the idly plate with oil and pour the batter on each mould and steam for 10-12 minutes or till a tooth pick comes out clean.
  • Remove the idlys from the mould after it comes to warm and cut into small pieces and keep it aside.
  • Heat a pan with oil and crackle the mustard seeds and urad dhal,add the asafoetida and curry leaves.Add in the cubed idly pieces and fry it for couple of minutes.
  • Now add the idly milagai powder and give it a mix.Finally add the remaining grated coconut and chopped coriander leaves,mix it well.
  • Serve it warm.



Enjoy.............................................



  • Instead of cutting into cubes,it can be crumbled and made.
  • The quantity of idly podi can be increased or decreased according to personal preference..

This recipe is off  to Cook Book Challenge #10 July week 3.






Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
Post a Comment
Read more