puyungal (boiled) rice 1 cup - soak for at least 4 hrs, grind it to idli maku consistency, some grain bit is good, add rock salt for taste. Let it sit outside and ferment - 1/2 days (depends on the weather outside).
When ready to prepare, add 1 cup sour curd, consistency should be like dosa maku add water if required. Season - use coconut oil, muru molaga, LG powder - add salt as required.
Put the mixture in a heavy pan/kadai , use low flame and keep stirring. It is ready when the mixture does not stick to the sides any more, put a lid and close - so it cooks and sweats till it becomes semi-transparent. Turn off heat, prepare a plate by buttering it, pour this mixture and let it thicken. Then cut it into diamonds shapes.
When ready to prepare, add 1 cup sour curd, consistency should be like dosa maku add water if required. Season - use coconut oil, muru molaga, LG powder - add salt as required.
Put the mixture in a heavy pan/kadai , use low flame and keep stirring. It is ready when the mixture does not stick to the sides any more, put a lid and close - so it cooks and sweats till it becomes semi-transparent. Turn off heat, prepare a plate by buttering it, pour this mixture and let it thicken. Then cut it into diamonds shapes.
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