I was looking for an easy recipe of podi that did not use dry coconut in the podi. While searching I found this recipe that was close to what I was looking for; readily available ingredients, easy to cook, grind and hassle free storage. As an added bonus this recipe does not use any oil while roasting and so stays for a longer time. As the name suggests it can be used as accompaniment with idlis, dosas or even plain rice along with good quantity of oil or ghee. Adapted from: Vah chef Ingredients: ¼ cup raw rice ( I…
Kadi Pakodi
Kadi Pakodi is a famous North Indian dish in which pakodis (fried dumplings made of besan) are dipped in yogurt based curry called kadi. This is thicker than the Guajarati Kadi. Traditionally, the pakodis are deep fried and then added to the Kadi. However after some favorable experiments with Appe Ponganalu/Paniyaram/Uniyappam I have used my trusty Aebleskiver Pan /skillet for making the pakodis. You can see an example of the pan here . Since this is not deep frying, it cuts down on the calories, but with no much compromise on taste. If there is any concern about using the Aebleskiver Pan or if…
Ragi Rotti
Ragi rotti is a breakfast food of the state of Karnataka, India. Rotti or pancake is made from ragi/ finger millet flour. Raagi (Finger Millet, in English), a whole grain is rich in iron content and being low in Glycemic index is good for people with diabetes. The process of making these Rottis are very similar to Akki Rotti, the rice flour pancake. You make the dough first and then pat the dough on the tava. One can pat the prepared raagi dough to round shape directly over the pan; but this requires good practice to get the correct thickness, and care needs…