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Showing posts with label BREAKFAST RECIPES. Show all posts
Showing posts with label BREAKFAST RECIPES. Show all posts

September 9, 2017

10 Poori Varieties / Stuffed Puri Recipes–Different Types Of Puri Recipe

Poori varieties - puri recipes
Collection of 10 different puri recipes / poori varieties – Indian deep fried bread. I make Poori recipe / Puri recipe for breakfast regularly during weekends. When I was a beginner in cooking, making a puffy poori just like hotel ones was my dream. Slowly my dream came true by practice. After making several attempts, I got to know the technique, tips and tricks for making puffy and soft puri.

In this post, I have shared all the possible tips & tricks to make perfect poori based on my observation. Hope these points would be useful for beginners. Once I started making it perfect, I got tempted to try different types of puri recipes. So I prepared varieties of poori along with different side dish recipes for our Sunday breakfast and blogged the same. This is how I got a collection of these 10 poori varieties in my website. 

You can find basic poori/puri recipe with wheat flour(atta in Hindi), Chola poori/Maida puri, Tomato poori, Paneer stuffed puri, Spinach/ Palak pooriBeetroot poori, Potato poori, Kutta atta puri, Spicy masala puri, Finger millet/Ragi poori in this collection. I have given step by step pictures for all these recipes and few video recipes as well.

I am yet to try North Indian stuffed puri recipes like urad dal puri, peas stuffed puri, dal poori, bharva puri, bhatura and the most popular Pani puri recipe and puri recipes for vrat/fasting like rajgira puri and Shingare ki puri. I will try to add them in this list soon. 

Generally Kids love to eat poori more than roti. So you can try these varieties at home for their breakfast or evening snacks and make it healthy with some stuffing.  Ok, lets see the collection of 10 poori recipes / Puri recipes / Indian flat bread varieties to make at home for weekend breakfast & special occasions. Please click on the images to view the recipe.

TIPS FOR MAKING PERFECT POORI


  1. Addition of rava/sooji/semolina in the wheat flour helps to make puffy poori.
  2. Adding a dash of ghee helps to keep the puri soft.
  3. Unlike chapathi dough, poori dough has to be tight and thick. 
  4. Dough should be kneaded well to make it smooth and crack free.
  5. Resting time is not necessary for the dough.
  6. Rolling should be thicker than roti to get puffed poori.
  7. Do not dust too much in flour. Oil will get more sediments.
  8. Always dust off the excess flour coated in the rolled poori by patting between your hands.
  9. Oil temperature should be checked before dropping the poori.
  10. If oil temperature is less, puri will sank in oil and doesn't puff up.
  11. Oil should not be smoky hot too. Color of poori will become dark.
  12. Poori should not be stacked one over the other.






POORI RECIPES / PURI VARIETIES




Basic poori recipe/Puffy Puri recipe with video
Chola Poori Recipe
Potato Recipe/Aloo Puri with video
Paneer Puri Recipe With Video
Ragi Poori Recipe 
Palak Poori Recipe
Beetroot Poori Recipe
Kuttu atta Poori Recipe
Tomato Poori Recipe
Masala Poori Recipe With Video

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August 29, 2017

Kuttu Atta Poori Recipe – Kuttu Ki Puri - Buckwheat Poori - Buckwheat Flour Recipes Indian

Kuttu ki puri recipe (Buckwheat flour poori) with step by step pictures - After a long time I am sharing a poori variety in my space. When I was browsing for North Indian puri recipes, I came across this kuttu ki puri ( Kuttu atta in Hindi, Buckwheat flour in English) under Navratri Vrat ka khana recipes. Actually the term, Kuttu atta was very new to me. When I browsed for its health benefits, I was amazed to know it.
Kuttu ki puri recipe
Buckwheat is a very healthy grain that is rich in protein, fiber, good for weight loss, increases good cholesterol, detoxifies body, keeps the tummy full for long time and much more. So buckwheat flour recipes are ideal food for fasting. But I read that buckwheat flour increases heat of the body. So its advised to consume it along with curd based side dishes. So I made this puri for our Sunday breakfast along with no onion no garlic dahi aloo as side dish. Puri came out well. 

Though it was not so tasty like our regular wheat flour poori, it was good to eat. Its taste and color reminded finger millet poori to me. We had a satisfaction of having a healthy food even though its a deep fried stuff. Kids don’t like this poori. So to make them eat, you can either add equal quantity of plain wheat flour & buckwheat flour or more wheat flour and make it more tasty. I don’t think Kuttu atta is not easily available all the places. So you can buy it online from Big basket, Amazon as I did. Ok, Lets see how to make kuttu atta ki poori recipe with step by step pictures.

Here is a picture of kuttu ki atta / buckwheat flour for your reference.

Kuttu ki atta/buckwheat flour




Kuttu ki puri recipe

Kuttu ki puri recipe

How to make Kuttu ki atta puri - Buckwheat flour poori recipe

North Indian
Breakfast recipes
12

Ingredients (1 cup - 250ml)

  • Buckwheat flour / Kuttu ki atta - 1.5 cups
  • Boiled potato - 1 no (Big)
  • Pepper powder - 1/2 tsp
  • Upma Rava/sooji - 1 tsp
  • Ghee - 1/2 tsp
  • Salt & water - as needed
  • Water - as needed
  • Salt - as needed

How to make kuttu atta puri / Buckwheat Poori

  1. Take kuttu atta/buckwheat flour in a wide bowl/plate.
  2. Pressure cook potato till soft, peel the skin and mash it.
  3. Add the mashed potato, pepper powder, salt, sooji and ghee to the flour.
  4. Mix well.Add water gradually and make smooth dough.
  5. Roll thick poori and set aside.
  6. Heat oil and deep fry the poori on both sides.
  7. Remove and serve hot with dahi aloo or any side dish.

Kuttu ki puri recipe - Step by step photos

  • Wash and pressure cook a big potato.Peel the skin and mash it very well. There should not be any small pieces.
    Kuttu ki puri recipe
  • In a wide bowl, take the kuttu atta, pepper powder, salt, mashed potato, sooji and ghee. Mix till crumbly. Potato should spread well with the flour.
    Kuttu ki puri recipe
  • Add water gradually and make a thick, tight, non-sticky dough. Knead with your hands for 5 minutes.
    Kuttu ki puri recipe
  • Cover and let it rest for 5 minutes. Take a ball sized dough, dust in buckwheat flour and roll small, thick poori.
    Kuttu ki puri recipe
  • Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. No problem if the oil starts to smoke slightly.
  • Now lower the flame and drop the puri. When it starts to rise, press with a ladle and it will puff up slightly. Flip it and cook the other side till golden and crispy. Remove & drain in a tissue paper. Serve with curd based dishes like raita, dahi aloo, dahi arbi etc.
    Kuttu ki puri recipe

Notes

  • You can make this poori adding equal quantity of buckwheat flour & plain wheat flour.
  • Adding sooji helps to keep the poori crispy.
  • Ghee & potato helps to make the puri soft.
  • This poori puffs up only when you roll it thick and oil should be slightly smoky hot.
Kuttu ki atta poori is ready to serve. Try this for Navratri vrat food.

Kuttu atta poori recipe
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August 16, 2017

White Sauce Pasta Recipe – Creamy Garlic Pasta In White Sauce - Indian Vegetarian

white sauce pasta recipe
White sauce pasta recipe with step by step pictures and video. My daughter loves penne pasta in creamy white sauce (bechamel sauce) than red sauce. So I made this Indian vegetarian, creamy garlic flavored white sauce pasta at home for our breakfast yesterday. Basic white sauce can be prepared with 3 major ingredients - butter, all purpose flour and milk. It makes the white sauce thick and rich without cream. Garlic and Oregano is used to give a nice Italian flavor. So never attempt this recipe without these ingredients. Original Italian white sauce pasta calls for using heavy cream instead of milk. But I used very simple and easily available ingredients in this recipe.


I referred the terrace kitchen YouTube video for this recipe. It came out really well. To make white sauce pasta more colorful and healthy, we can add vegetables like sweet corn, carrot, broccoli, mushroom etc. After trying this recipe, I learnt the knack of making white sauce without lumps. Yes, the secret is to add more butter and milk than maida. I have also used cheese slice to make the sauce more creamy. But adding cheese is optional. You can use it if your kids like it. Even though this dish is high in calories, its a tasty indulgence. You can make and enjoy it once in a while. If you want to make a low calorie version, you can use olive oil instead of butter and skip cheese.

Lets see how to make penne pasta in white sauce with step by step pictures and video.


Recently I got a herb grinder from FLINTSTOP online. You can find many useful and technologically advanced cool gadgets for the entire house. They also provide Corporate Gifting for different multinationals along with their company logo and customization as per the requirements. I used this herb grinder for garnishing pasta with oregano and dried basil. I loved this gadget. I am planning to use it in my South Indian cooking as well. You can find the picture of the herb grinder below.

Do check out my Indian style masala penne pasta, tomato spaghetti and garlic spaghetti recipe.

creamy white sauce pasta recipe



White sauce pasta recipe – Pasta in white sauce

white sauce pasta recipe

How to make creamy white sauce pasta

Indian
dinner
3

Ingredients (1 cup - 240ml)

  • Penne pasta - 1.5 cups
  • Butter - 4 tbsp
  • Boiled milk - 2 cups
  • Maida/All purpose flour - 2 tbsp
  • Cheese slice - 3 nos
  • Garlic - 5 cloves(finely chopped)
  • Capsicum - 1/4 no (finely chopped)
  • Chilli flakes - 1.5 tsp
  • Pepper powder - 1.5 tsp
  • Oregano - 1/2 tsp
  • Salt - as needed
  • Water - 6 cups

How to make white sauce pasta

  1. Boil 6 cups water. Add 1 tsp cooking oil and salt.
  2. When the water roll boil, add the pasta. Stir well.
  3. Cook for 10 to 15 minutes in medium high flame.
  4. Heat 1 tbsp butter in a kadai. Saute garlic and capsicum adding chilli flakes, pepper powder and salt. Collect in a plate.
  5. Heat 3 tbsp butter and add maida. Roast well till raw smell goes off.
  6. Add milk gradually and stir using a whisk.
  7. Add sauteed vegetables, chilli flakes, pepper powder, salt, sauteed capscium. Mix well.
  8. Lastly add cooked pasta, cheese slices, Mix till cheese melts. Sprinkle oregano serve !.

White sauce pasta recipe - Step by step photo

  • In a wide bowl, boil 6 cups of water. Add cooking oil and salt. Chop the garlic and capsicum finely.
    White sauce pasta recipe
    White sauce pasta recipe
  • When the water starts to roll boil, simmer the flame and add the penne pasta. Stir well else it may stick to the bottom of bowl. Boil for 10 minutes stirring now and then. Cook al dente. Cover the bowl partially and cook for last 5 minutes. I do this to cook the pasta soft. Take one, break it and check for doneness.
    White sauce pasta recipe
  • Drain the cooked pasta in a colander, set aside. Wash with cold water and drain the water completely. 
    White sauce pasta recipe
  • Heat 1 tbsp butter in a kadai and saute the finely chopped garlic till golden. Add capsicum, frozen sweet corn and saute for a minute. It should remain crunchy in taste. Remove in a plate.
  • In the same kadai, heat 3 tbsp butter. Add 2 tbsp maida and roast till its raw smell goes off. Lower the flame. Add milk in one hand while stirring with a whisk in other hand. This helps to avoid lump formation. So keep stirring with a whisk while you add the milk. Mix till there are no lumps.
    White sauce pasta recipe
  • Add  sauteed vegetables, red chilli flakes, pepper powder and some salt. Let the sauce boil till thick. Lastly add the cooked pasta, mix well. Tear the cheese slice into small pieces. Add to the boiling sauce. Mix till it melts.  Garnish with oregano, basil and other spices if you like. Remove and serve hot.
    White sauce pasta recipe

Notes

  • Adding oil in the water helps to cook the pasta non-sticky.
  • I like my pasta to be soft. So I cover & cook it for 5 minutes. But usually people won't do that.
  • Adding cheese is optional. But it makes the white sauce more creamy.
  • You can replace cheese slice with cheese cubes or grated cheese. Mozzarella or even cheddar cheese is fine.

Try this easy, yummy kids friendly white sauce pasta recipe at home and enjoy !
garlic pasta in white sauce
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August 7, 2017

Cheese Garlic Bread Recipe Without Oven – Garlic Cheese Toast On Tawa

Easy cheese garlic bread recipe on tawa with step by step photo and video. This instant garlic bread recipe without oven was in my try list for years. Sendhil is a big fan of Pizza hut and Dominos style garlic bread. So I wanted to try garlic bread from scratch at home. But before that, I thought of trying this easy, homemade garlic bread recipe using regular white bread. I watched few YouTube video recipes and tried this easy and instant cheese garlic toast for our Sunday breakfast. I tried on dosa tawa as it would be quick to make. It can be served as breakfast, dinner or for evening snacks after the kids come back from school.
Cheese garlic bread recipe without oven

Actually I tried a toast in microwave as well. But it was slightly chewy in taste. But the ones I made in the pan was really great. The corners were crispy and middle portion was soft with a nice flavor of garlic, butter and cheese. If you are calorie conscious, you can skip the cheese and make it as plain garlic bread. If you wish, you can bake this in convection oven. As you all know, garlic bread tastes the best only when served hot. So it doesn’t suit for lunch box. You can make this for kids breakfast, dinner or evening snacks. Ok, lets see how to make homemade cheese garlic bread without oven with step by step photos and video.

Garlic cheese toast on tawa



Instant cheese garlic bread recipe without oven



Cheese garlic bread without oven

How to make easy, instant cheese garlic bread recipe

Indian
Breakfast/Dinner
6 nos


Ingredients (1 cup - 250ml)

  • White Bread Or Wheat Bread - 6 slices
  • Butter - 1/4 cup (At room temperature)
  • Garlic cloves - 5 to 6 nos
  • Red Chilli Flakes - 1 tsp
  • Salt - 1/8 tsp
  • Grated cheese - 1 cup (I used Amul Mozarella cheese)
  • Oregano + Basil seasoning - to sprinkle
  • Butter or olive oil - to grease

How to make garlic bread without oven

  1. Melt 1/4 cup soft butter in a bowl.
  2. Add crushed or grated garlic, salt and chilli flakes to it.
  3. Mix well and apply on one side of bread.
  4. Heat a dosa pan with butter.Cook the garlic spreaded side till golden brown.
  5. Flip the bread and grate cheese on top.
  6. Cover and cook till cheese melts.
  7. Remove, sprinkle seasoning and serve hot!

Cheese Garlic bread recipe on Tawa - Step by step photo

  • In a wide bowl, take 1/4 cup of soft butter. Melt in microwave or stove top.
  • To the melted butter, add crushed or grated garlic cloves. I used my garlic press and crushed it nicely.
  • Add salt, red chilli flakes and mix well. Apply this garlic spread on one side of the bread slice.
    Easy Cheese garlic bread on tawa
  • Heat a dosa pan and drop the garlic spread side facing down. Cook till golden in low to medium flame. Apply melted butter or olive oil on the other side.
    Easy Cheese garlic bread on tawa
  • Flip the bread slice. Keep the flame very low. Grate cheese on the top.Cover and cook in low to medium flame till cheese melts and sides become crispy. Remove, sprinkle oregano,basil seasoning and serve hot.
    Easy cheese garlic bread recipe

Notes

  • For low calorie version, you can skip cheese and use olive oil instead of butter.
  • Add more cheese if making for kids.
  • You can bake in convection oven at 180c for 12 to 15 minutes.
  • You can also add pepper powder in addition to chilli flakes.

Try this easy, instant cheese garlic bread recipe at home and enjoy !

Easy garlic bread on tawa
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August 3, 2017

Paniyaram Recipe With Idli, Dosa Batter – Instant Kuzhi Paniyaram Recipe

Paniyaram recipe with dosa batter
Paniyaram recipe with leftover idli, dosa batter is my most favorite South Indian breakfast and dinner recipes. I can have it 24x7. My mom calls it as idli dosa maavu paniyaram. In Tamil nadu, people make kuzhi paniyaram at least once in a week. Not only in Tamil nadu, this paniyaram recipe is very popular in Karnataka and Andhra as well. 

In Kannada, it is called as Paddu or Guliyappa. In Telugu, it is Gunta ponganalu. In Kerala, it is kuzhi appam in malayalam. There may be slight variations in the paniyaram batter recipe but the taste and preparation is almost the same. Generally people say kara chutney ie. Red chutney is the best side dish for paniyaram but I love my mom’s watery coconut-fried gram dal chutney( Pottukadalai chutney) that tastes like road side hotel chutney. You can find the same in the pictures.

Before marriage, my mom reserves some leftover sour dosa batter and make ghee paniyaram especially for me. Yes, Kuzhi paniyaram tastes the best when prepared with sour dosa batter more than fresh idli,dosa batter. It would be crispy outside and soft inside. The flavor of ghee and smell of sour batter takes this dish to next level. 

Sometimes my mom adds a pinch of cooking soda if the batter is too sour. I love to have this paniyaram as evening snack too. So my amma makes it after I come from college. After marriage, I follow my mom and make ghee paniyaram for Raksha and rarely for myself and Sendhil.

 
Long back, I made a post on Paniyaram varieties in which I had shared my MIL’s style sweet paniyaram, Kara paniyaram and masala paniyaram recipes. At that time, many readers asked me whether it can be prepared without paniyaram pan. I don’t think so. Deep frying in oil is the only alternative. But the shape and texture will change. Moreover it absorbs more oil and make the dish high in calories. 

If you want to taste this delicious paniyaram in a healthy way with low calorie, you need to buy a non-stick paniyaram pan. Just a few drops of oil or ghee would be enough to make this yummy delicacy. 

 In South India, you can find this pan commonly in all the vessel shops. If you are in abroad, you can buy it online as well.  Ok, lets see how to make this most popular Paniyaram recipe with step by step photo.

Paniyaram recipe

Paniyaram recipe / Kuzhi paniyaram recipe with idli, dosa batter

Ellu sadam recipe

How to make Kuzhi paniyaram recipe using leftover idli, dosa batter

South Indian
Breakfast/Dinner
20 

Ingredients (1 cup - 250ml)

  • Leftover idli,dosa batter - 2 cups
  • Big onion - 1 no (Finely chopped)
  • Green chilli - 2 nos (slit or finely chopped)
  • Curry leaves - Few
  • Coriander leaves - 2 tbsp (finely chopped)
  • Salt - as needed
  • Water - very little if batter is thick
  • To Temper

  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Ginger - 1/2 tsp ( finely chopped)
  • Asafetida/Hing - 1/8 tsp

How to make the Paniyaram recipe

  1. Take the dosa batter in a bowl. Add little water if its too thick.
  2. Temper mustard seeds, urad, chana dal, hing.
  3. Saute onion, green chilli, curry leaves and coriander leaves.
  4. Add to the batter. Check for salt.
  5. Heat paniyaram pan with 1 tsp oil in each hole.
  6. Pour the batter.Cover the pan.Cook both sides and remove.
  7. Enjoy with coconut chutney or kara chutney !

Paniyaram recipe / Kuzhi paniyaram recipe - Step by step photo

  • Take the leftover dosa batter in a wide bowl. Add little water, say 1/4 cup if the batter is too thick.
  • Heat oil in a kadai.Temper mustard, urad dal, chana dal and hing. After dals turn golden, saute the finely chopped onion, green chilli, ginger, curry leaves, coriander leaves and little salt. Saute till onion becomes transparent.
    Paniyaram recipe with dosa batter
  • Add to the dosa batter. Mix well. Paniyaram batter is ready. Check for taste, add salt only if needed. If the batter is too sour, you can add a pinch of cooking soda. Mix well and rest the batter for 10 minutes.
    Paniyaram recipe with dosa batter
  • Heat paniyaram pan adding 1 tsp oil or ghee in each hole. Pour the batter and keep the flame medium high. Cover the pan and cook for sometime.
    Paniyaram recipe with dosa batter
  • Use a stick like pointed tool or spoon to flip the paniyaram. Cook the other side. Remove in a plate. Serve with your favorite chutney !
    Paniyaram recipe with dosa batter

Notes

  • To make it more healthy, you can add grated carrot, cooked peas to the paniyaram batter.
  • You can add finely chopped chilli to make the paniyaram taste spicy.
  • Adjust the flame from medium to high to cook the paniyaram with golden tint on top as shown in the picture.
  • Adding coriander leaves is optional but it adds a nice flavor.
  • Add ghee instead of oil if you are making for kids. I make this way and pack for Raksha's lunch box
Try this easy, yummy Kuzhi paniyaram recipe with leftover dosa batter.

Enjoy with pottukadalai chutney like I did.

Kuzhi paniyaram recipe
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July 27, 2017

Raw Rice Idli Recipe | Pacharisi Idli Recipe | Idli Using Raw Rice

Raw rice idli ( Pacharisi idli in Tamil) is one of the important festival recipes of Tamilnadu and Andhra. My friend Shalini told me about this idli using raw rice and pappu unta( Paruppu urundai) when I was asking for Varalakshmi Pooja recipes. Many people (especially Tamil brahmins) prepare this pacharisi idli for Varalakshmi vratham and Ganesh Chaturthi neivedyam. Basically steamed rice or boiled rice idli (Puzhungal arisi) is not offered to God. So people make idli with good quality raw rice / ponni rice ( sona masoori) and offer to God on festival days. I followed my mixie idli,dosa batter recipe, altered the quantity of ingredients and tried it. To make a perfectly soft raw rice idli, we should add more urad dal and give more time for fermentation. Ratio of rice and dal should be 2:1. Its always better to use grinder for making idli. But I used mixie to grind the batter as I made very less quantity. I used ice cold water to prevent the heating of jar. So if you are using mixie like me, use ice cold water to get soft and spongy idli else idli may come out hard.

Raw rice idli recipe
Raw Rice Idli - Pacharisi Idli Recipe

Its taste and texture reminded Kanchipuram idli to me. I tried making dosa with this batter but it was not so great in taste. It tasted like varagu dosa. I will try to upload a dosa picture soon. Tomorrow I will share pappu unta recipe.  Friends, do try this idli recipe for varalakshmi viratham, offer God and get her blessings. Now lets see how to make raw rice idli recipe with step by step photos !

Check out my 15+ Idli varieties recipesSponge dosa using raw riceIdiyappam using raw rice floursweet pidi kozhukattaikara kozhukattai using store bought rice flour.

Pacharisi idli recipe
Idli using Raw Rice


Raw Rice Idli / Pacharisi Idli Recipe

Raw rice idli recipe

How to make soft idli using raw rice - Raw rice idli recipe / Ponni pacharisi idli


South Indian
Festival recipes
12 nos


Ingredients (1 cup - 250ml)

  • Raw rice – 1 cup (Use good quality sona masoori/Ponni rice)
  • Urad dal - 1/2 cup
  • Methi seeds - 1/4 tsp
  • Poha / Thick Aval - 1.5 tbsp (optional)
  • Salt - as needed
  • Water - as required ( I used 1.25 cups)
  • Gingely oil - to grease idli plate

How to make the recipe

  1. Wash and soak raw rice, urad dal, poha and methi seeds for 3 to 4 hours.
  2. Grind to a smooth paste adding ice cold water.
  3. Collect the batter in a bowl. Ferment for 12 to 15 hours.
  4. This batter won't double in quantity but rise slightly.
  5. The next morning,mix the batter well and make idli.
  6. Steam for 10 minutes till done, remove after 5 minutes.Serve with chutney,sambar.Enjoy !

Raw Rice idli - Step by step pictures

  • Wash and soak rice, urad dal, aval and methi seeds together for 3 to 4 hours.
    Raw rice idli | Pacharisi idli
  • Grind in a mixie jar adding ice cold water. I used approx 1.25 cups of water. Grind to a smooth paste.
  • Collect the batter in a bowl. Ferment it for 12 to 15 hours or overnight based on the weather. This batter won't double in quantity but rise slightly.
    Raw rice idli | Pacharisi idli recipe
  • The next morning, mix well with a ladle.Grease idli plate with sesame oil and pour the batter.
  • Steam in an idli pot for 10 minutes. Remove after its done. Rest for 5 minutes and then remove the idli. For offering God, drizzle a tsp of ghee over the idli as shown in the picture. Finish the pooja, serve with sambar & chutney!
    Raw rice idli | Pacharisi idli recipe

Notes

  • Adding poha is optional. You can skip it.
  • You can grind the batter in a grinder. Idli comes out even more soft.
  • For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.



Try this raw rice idli for festivals and offer God. Enjoy with your favorite chutney, sambar

Raw rice idli
Pacharisi idli recipe

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