Coconut Sevai

Ingredients


Sevai / Rice Noodles : 1 cup
Mustard : 1/4 tsp
Dry red chilly : 2 nos
Greenchilly finely chopped : 1 no
Curryleaf : 1 sprig
Coconut  grated : 1/4 - 1/2 cup
Onion finely chopped : 1/4 cup
Hing :  1 pinch
Oil : 1 tsp
Salt : as needed


Method


Take water in a vessel and boil it.To this add sevai,oil and salt.Cover and cook till sevai/rice noodles gets 3/4 cooked .Allow it to drain and keep it aside for sometime.Heat oil in a pan,splutter mustard seeds and then add dry red chilly,onion,greenchilly and curryleaf.Saute till the onions becomes soft.To this add hing and grated coconut,saute it again for few seconds.Finally add the cooked sevai/rice noodles and mix everything well gently.


Tip
If you are using rice noodles instead of sevai,cut it into small pieces before cooking

Appam

Ingredients

Raw rice : 2 cups
Semolina(rava) : 2 tablespoon
Coconut : 3/4 cup
Instant Dry Yeast : 1/2 teaspoon
Sugar : 1 1/2 tablespoon
Salt : very little
Water/Coconut water : as needed

Method

Soak rice in water for 3 hrs.
Take 2 cups of water in a saucepan and add 2 tablespoon of rava.Bring it to boil stirring continuously.Reduce the flame  to low and continue stirring.When the mixture changes to a thick paste,remove it from heat and allow it to cool.Now rava kurukku is ready.
Drain water from rice and grind it along with coconut and water(coconut water can also be used for better results) to a smooth batter.
Transfer the contents to a vessel.Add yeast,sugar and rava kurukku and mix well with your hands.Keep it for fermentation for atleast 3 hours.
On fermentation add salt to this and little warm milk if the batter is very thick.
Heat a non-stick appachatti.Pour a ladder of batter into the pan and rotate it till you get the edges thin.Close the pan and cook till done.


Tip
Instant active dry yeast is more finely granulated than active dry  yeast and so it  does not need to be dissolved in water first and it can be added directly.

Soft Idlis

Ingredients

Idli  Rice : 2 cups
Urad Dal (Uzhunnu) : 3/4 cup
Cooked rice : 3/4 cup
Fenugreek seeds(Uluva) : 1/4 teaspoon


Method
Soak Idli Rice  in water for 6 hours.Soak urad dal and methi seeds together in water for 3 1/2 hours.Drain the water from urad dal and grind it into a smooth paste by adding little water.Keep aside.Drain water from rice and grind it along with cooked rice by adding water.Now mix the ground items.The batter should not be too thick or too watery.Allow it to ferment overnight.On next day add little salt .Apply little oil on the steaming pan.Pour the batter on the steaming pan and steam  cook for 10 minutes.

Tips

1)if you don't have Idli rice,substitute it with the white rice ,which is  used for normal cooking,provided the rice is not a  sticky rice.
2)add the drained water of urad dal while grinding
3)During winter time,set the oven on to minimum for about 5 minutes,and then turn it off.Keep the batter in  oven to aid the fermentation.
4)You could also keep the oven light on,while keeping  the batter inside the oven .