SuvaiArusuvai - Veg Recipes of India

Stuffed sweet rotis made using maida or wheat or all purpose flour. Ingredients:        For outer Cover: Maida or All purpose Flour or Wheat flour - 1 cup Turmeric Powder - 1 tsp Gingely Oil - 2 tbsp Salt - 1 tbsp Water as required For Pooranam: Bengal Gram Dal - 1 cup Jaggery - 2 cups Cardamom Powder - 1 tsp Grated Coconut - 1 cup Method: Make a dough using maida just like chappati dough. But this should be a bit elastic in texture. Rub the dough with gingely oil and cover it with a muslin cloth and set aside for a while. In the mean time make the Pooranam.  Pressure cook Bengal Gram Dal. Let it cool. Grind it along with cardamom powder. Make a syrup of Jaggery using 1/2 cup of water and when it boils add grated coconut and bring it to a boil in medium flame. Add the ground bengal gram and mix well. Saute well till all the jaggery is absorbed and it becomes thick. Remove and let it cool.  Make thin chappatis from the dough. Make a ball of big

For those seeking a healthier alternative to traditional idlis, this Dal Idli recipe offers a nutritious and flavorful option without compromising on taste. Made with a combination of urad dal and moong dal, these idlis are not only delicious but also suitable for diabetics and anyone looking to reduce rice consumption. Ingredients: 1 cup urad dal 1 cup moong dal Salt to taste 1 tbsp oil 1/2 tsp mustard seeds 1 pinch asafoetida (hing) 2 tsp Bengal gram dal (chana dal) 1 green chilly, finely chopped Instructions: Soak the Dals : Wash the urad dal and moong dal thoroughly, then soak them in water for an hour. Grind the Batter : After soaking, drain the water and grind the dals into a fine paste using a grinder or blender. Transfer the ground dal paste to a mixing bowl and add salt to taste. Mix well to combine. Prepare the Seasoning : Heat oil in a small pan or tadka pan. Add mustard seeds and let them splutter. Add Bengal gram dal and sauté until it turns golden brown. Add asafoetida an

    Transform your leftover idlis into a scrumptious and quick upma with this easy recipe. By incorporating flavorful ingredients like Milagaipodi and gingelly oil, this dish is sure to be a hit. Follow this simple guide to make a delicious Idli Upma. Ingredients: 8 leftover idlis 4 tsp gingelly oil 4 tbsp idli podi (adjust to taste) 1/2 tsp mustard seeds 1/2 pinch asafoetida (hing) Salt to taste 2 tsp ghee Instructions: Prepare the Idlis : Break the leftover idlis into small, bite-sized pieces using your hands or a fork. Heat the Oil : In a pan, heat the gingelly oil over medium heat. Add the mustard seeds and let them splutter. Add the asafoetida and sauté for a few seconds until fragrant. Add the Idli Podi : Add the idli podi to the pan and sauté for a minute, allowing the spices to release their aroma. Combine the Idlis : Add the broken idli pieces to the pan and mix well, ensuring they are evenly coated with the spiced oil mixture. Stir continuously to prevent the idli pieces