Appam Recipe Using Idli Dosa Batter & Onion Chutney | Appam Recipe With A Side Dish

(Recipe updated with new pictures and a video)
I learnt this recipe from my friend Shalini.She told me two methods of making aapam.I found this one as the easiest method .I tried this for breakfast yesterday and it was a super duper hit.This appam recipe is without yeast and it is made with our usual idli, dosa batter.So if you have idli batter ready in hand,you can make this appam in the next 15 minutes.It is very easy and tastes divine with sweet coconut milk and onion chutney as side dish. Generally we make Vegetable stew as the side dish for appam.But my friend told me to try this onion chutney. It was a nice side dish for appam.This onion chutney tastes good for idli,dosa too. I have updated this easy appam recipe with a video. Please watch it below. 

Check out my other appam recipes

• Kerala Palappam Recipe 
• Chettinad Appam Recipe
• Appam without yeast,cooking soda

Appam recipe with side dish

How to make appam recipe using idli,dosa batter easily - an easy side dish recipe is also given

Cuisine: Indian

Category: Breakfast

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS 

1 cup - 250ml Idli batter  - 4 cups (I took the batter for making 10 appams.) Grated coconut – 1 cup OR thick coconut milk - 1/2 to 3/4 cup ( Based on thickness of batter) Salt – as needed Sugar – 1/4 tsp Cooking soda – 2 pinches ( 1/8 tsp) INGREDIENTS FOR ONION CHUTNEY –EASY SIDE DISH FOR APPAM Big Onion – 2 nos Red chilly –  3-4 nos Urad dal – 2 tsp Asafetida /Hing – a pinch Curry leaves – a sprig ( 10 leaves) Tamarind – marble size Oil – 2 tsp Salt & water – as needed

METHOD

Take the fermented, fresh idli/dosa batter in a bowl and add salt ( If there is no salt in batter), sugar and cooking soda. Grind the coconut with 1/2 cup of warm water and take the first milk.Transfer half of the first milk into a separate bowl.U can use it as side dish by adding sugar and cardamom powder. Add the remaining half of the milk  into the batter.Again grind the coconut with 1/4 -1/2 cup of water and extract the second milk from it.Add this milk to the batter completely.  In total, it needs 1/2 cup to 3/4 cup milk.(Coconut milk should be added such that the batter should not become too watery.It should be little loose like our dosa batter) .Mix the batter well and leave it for 10 mins. Now take a kadai / appam pan ( non-stick) .Pour a ladleful of batter in the center of the kadai.Lift the kadai and tilt it in circular motion so that the corners will be thin and thick in the center.Pour a tsp of oil around the appam and cover it with a lid.Simmer the flame. Cook on one side only.Once it gets cooked remove and serve hot!! Serve hot with coconut milk and onion chutney!! Enjoy ! ONION CHUTNEY Usually we all make vegetable stew for aapam..But this chutney also goes very well..Try this and let me know:) Heat a kadai with 2 tsp of oil and roast the urad dal ,red chilly with hing.Set aside. In the same kadai add the sliced onions and saute well.Before switching off the flame just add the curry leaves and toss for a second.Then switch off the flame and cool down. Now grind the  sautéed onion & curry leaves along with roasted items ,tamarind,salt & water … Flavourful Onion - curry leaves chutney is ready to go with Aapam..

Note 1.If bubbles does not form in the dosa, add little more cooking soda.  2. If the bottom of the dosa sticks to the pan and doesn’t come out well,it shows coconut milk added is more than the required measure.So add little more idli batter ( Say 1/2 cup) and try it.

See u all in the next post

Technorati Tags: AAPAM recipe,AAPAM,AAPAM RECIPE WITHOUT YEAST,AAPAM WITHOUT YEAST,HOW TO MAKE AAPAM,AAPAM BATTER,AAPAM BATTER WITHOUT YEAST,BREAKFAST RECIPES,SIDE DISH FOR AAPAM,APPAM RECIPE,APPAM BATTER,APPAM RECIPE WITHOUT YEAST,SIDE DISH FOR APPAM

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Pani Puri

I’ve tasted pani puri only 2 times in chaat corners and my MIL tried it once long time back.. I don’t remember how she made it. But it was very good. From then I had an eye on this and last week I tried on my own by referring a chaats special book which I bought in a train journey:).  In most of the blogs and websites i’ve seen the recipe of pani puri with a minimum of two chutneys.. I think this is the authentic way of making it. But in my book only one chutney is given. I found it easier and I made some changes to it. It came out very well.  My hubby liked it so much and asked for more.

The only part which I felt little time consuming is the making of puri. I told this to my husband and my sweet hubby bought some ready puris from a shop. So If you want to make the process very simple, you can buy the ready made puris which are available in stores.. But what I personally feel is that the store bought puris are harder and is of no salt.. These kind of puris degrades the taste of this yummy snack. May be the puri (unbranded) i bought  here is not good.. So I am not sure about this. Check in your place. Okay..now coming to the recipe and pics.

Ingredients
For puri:

• Fine Rava/semolina – 1/2 cup ( Chiroti rava)
• All purpose flour/Maida – 1/2 tsp
• Salt & water – as  needed
• Cooking Oil – to deep fry

For sweet & sour chutney

• Coriander leaves – 1 handful
• Mint leaves – 1 handful
• Seedless Dates – 5-6 nos (soak in little warm water)
• Tamarind – 2 seeds(-do)
• Green chilly – 2-3 nos
• Jaggery – small gooseberry size
• Black salt - 1 tsp
• Red chilli powder - 1/4 tsp
• Dhania powder - 1/2 tsp
• Cumin powder/Jeera powder - 1/2 tsp
• Chat masala powder - 1 tsp
• Lemon juice - few drops
• Salt – little
• Water - 3-4 cups

For stuffing the puri..

• Big onion – 2  nos (finely chopped)
• Coriander leaves – 1/2 bunch (finely chopped)
• Sprouted green gram – 1/4cup (optional)
• Boiled and mashed potato – 2 nos
• Red chilly powder –1/2 tsp
• Jeera powder – 1/4 tsp
• salt – a pinch.

Method:

• Mix maida , rava with required salt. Mix well, add required water little by little and make a non-sticky dough. Knead well for 2 minutes.Set aside for half an hour covering with a wet cloth.. (In the mean time you can prepare chutney)
• Again knead for sometime to make it soft and smooth..
• Roll it into thin chappathis (shouldn’t be too thin or thick)and using a round shaped mould cut the single chappathi into small puris..Take the puris and keep it on a polythene sheet by covering with a wet cloth..The puris should not be dried.

• Heat oil in a wok-Deep fry these puris in batches on both sides.. As soon as you put the puri in the hot oil, press it with a ladle ,the puri puffs up bubbling on sides. Once the bubbles ceases, turn it over and repeat the same. Cook in medium flame for long time to get crispy poori. Arrange it in a serving plate.!!

Chutney :

• Grind all the items given under “for chutney” to a smooth thick paste by adding little water.The lemon juice should be added while grinding because it helps to retain the color..(if you want, you can omit the tamarind seeds and add more lime juice.)
• Transfer this chutney into a bowl and you can keep this chutney for 3-4 days by refrigerating it.
• Now take the required amount of chutney and dilute it with water, strain it and your pani is ready!! Check for salt, spice and sweetness. If anything is less, you can add it.. 
• For spice, you can add red chilly powder and for sweet you can add powdered jaggery.

Stuffing:

• Take the boiled potato in a bowl and mash it well without any lumps..
• Add the redchilly powder,jeera powder and salt to it..

Take a puri…make a hole on the top side of the puri with ur thumb and stuff it with the mashed potato  mixture,sprouted grams,onion and coriander leaves in the same order.

Finally fill it with pani and serve immediately!!  ENJOY!!

Some puris dint puff up well as I expected . So I just crumbled those puris and took in a plate. I added little chutney, finely chopped onions, grated carrot and coriander leaves into it. Mixed it well and poured little pani over it!! It was very nice and tasty. It tasted more like papdi chaat. But Iam not sure wat is papdi chat. Friends, please let me know about it. 

Technorati Tags: PANI PURI RECIPE,PANI PURI,CHAAT RECIPES,PANI,CHAAT CHAAT ITEMS

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Tomato Dosa Recipe | Thakkali Dosai

I got this tomato dosa recipe from my friend Shalini…I tried last week and it came out very well. It was crispy , tasty and we liked it very much. This dosa can be prepared instantly after grinding the batter. Fermentation is not necessary. But I ground the batter 3 hours before making the dosa. This dosa comes out soft, not much crispy as you see in the above picture. I’ve gone through so many varieties of tomato dosa on net. Here comes my version of tomato dosa batter.

Ingredients
1 cup - 250ml

• Raw rice – 1 cup
• Tomato – 4 nos (small)
• Red chilli – 5-7 nos (adjust to our taste)
• Hing/Asafetida – 1/4 tsp
• Salt & water – as needed

To Temper:

• Mustard seeds – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 tsp

Method:

• Wash and soak the rice for 2 hours.
• Grind the tomato, red chilly, hing along with salt to make a puree.
• Then add the rice and grind it like a dosa batter.
• The batter should be loose and slightly watery..So add the water accordingly..
• Heat a kadai with oil and temper with mustard seeds and curry leaves.
• Add to the batter and mix well.Check for salt..
• Now heat a dosa tawa greased with oil and pour the batter in a circular manner from outwards to inwards..
• Pour little oil around the dosa if desired.. 
• Serve hot with coconut chutney!!

COCONUT CHUTNEY

Ingredients
To Grind:

• Grated coconut – 1/2 cup
• Green chilly – 2-3 nos
• Ginger – A small piece
• Salt & water – as needed.

To temper:

• Mustard – 1/4 tsp
• Urad dal – 1/4 tsp
• Curry leaves – few
• Oil – 1 tsp

Method :

• Grind all the items given under to grind to make a smooth paste and temper it..

Note : This dosa can be prepared instantly..No need for the batter to ferment..But I made the batter 3 hours before preparing dosa

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Tofu Paratha / Tofu Chapati Recipe

We all know Tofu is very rich in calcium and protein but tastes not so well like paneer. So we have to compromise in taste to have a healthy food. Instead of adding tofu in gravies or curries, I thought making paratha is a better and easy way of consuming it. I mixed the grated tofu and masala powders in the paratha dough instead of stuffing the masla. It came out soft and tasty. Lets see how to make Tofu paratha recipe with step by step pictures.
Ingredients

1 cup - 200ml

• Atta /Wheat flour – 1 cup
• Tofu (Soya paneer) – 50 gms (grated)
• Green chilly – 1 no (Finely chopped)
• Red chilly powder – 1/2 tsp (optional)
• Ginger – 1 inch (grated)
• Onion – 1 no (finely chopped or grated)
• Garam masala powder– 1/2 tsp
• Coriander leaves /Curry leaves – few (finely chopped)
• Salt & water – as needed.
• oil – 1 tbsp

Method:

• Take  the wheat flour  in a wide mouthed bowl.Add  all the ingredients given above with required water and salt and make it to a soft dough.(add less water initially.add more if required.)
• Make balls of even size and roll it to make parathas..
• Heat a dosa tawa and cook on both sides..

Serve hot with pickle and raitha!!

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American Chop suey & Chinese Veg Noodles Recipe

Yesterday I tried both the dishes with a packet of whole wheat plain noodles. They came out very well and my hubby rated excellent for both.

I have seen american chopsuey in restaurants but never tasted it. When my MIL came here she told about this which she had watched in a cookery show. I was googling and finally I got Tarla Dalal’s recipe. I made some changes in the recipe. As I am not aware of the taste, I was waiting for my husband’s comment. He told it tasted like in restaurant. I was very happy and raised my collar. But when you want to try this, you should not mind about your diet /calories.

AMERICAN CHOP SUEY

Ingredients

• Noodles – 100gms
• Oil – to deep fry

To Saute:

• Carrot – 1/2 (cut into thin strips of 1 inch length)
• Bell pepper – 1/4 (-do-)
• Big Onion – 1/2 (-do-)
• Ajino motto – A pinch
• Oil – a tbsp

For sauce:

• Vinegar – 2 tsp (I used chilli vinegar, but brown vinegar is given in the actual recipe)
• Sugar – 2 tsp
• Corn flour – 1 tbsp
• Soya sauce –1/2 -  1 tsp
• Tomato ketchup – 4 tsp (adjust as per your taste)
• Water – 1/2 cup

Method

**Basic noodles preparation:

Add a tsp of oil(prevents sticking)  and salt to a bowl of water. Put the noodles, boil for 10 mins (Do not overcook) and immediately strain it in a colander by adding cold water (to take off the extra starch ). Let it cool. For this chop suey. Deep  fry in batches till crispy & place it on a absorbing paper.

 

For Chop suey:

• Place the fried noodles apart.
• Cut the veggies as mentioned above and saute it well (till it gets cooked) with a tbsp of oil in a kadai. Set aside.
• Then Place all the ingredients of the sauce in a vessel, mix well and
  put to boil. Go on cooking and stirring until the sauce is thick.  Add more water if necessary.. Check for the taste,(it should be sweetish). If you want, you can add more ketchup at this point and mix well.

• Heat a kadai with little oil and mix the fried noodles, sautéed veggies and sauce. (pour the required amount of sauce only) (If its more, U can refrigerate and use it for making Manchurian)

Serve Hot and Enjoy!!!

 








VARIATIONS:

In the actual recipe it is given to mix some boiled noodles,veggies ,sauce and then topped with fried noodles. But I just added veggies and sauce to the fried noodles. I din't use boiled noodles here..SO if u wish u can follow this method also:)

CHINESE VEG NOODLES

I usually make Veg Fried Rice but this is the first time I made with noodles. I just used the same method of making fried rice which resulted in a yummy, restaurant like noodles. I was elated, patted myself and told THEARITTA DEE. 

Ingredients:

• Plain Noodles – 100 gm
• Carrot – 2 nos (Cut into thin strips of 1 inch length)
• Capsicum – 1/2 (-do-)
• Cabbage – 1/2 cup (-do-)
• Onion – 1 no (slice cut)
• Ginger – 1 inch (finely chopped )
• Garlic – 5 flakes (Finely chopped)
• Ajino motto – 1/4 tsp
• Soya sauce – 1/2 tsp
• White pepper powder – 1 tsp (increase as per your wish)
• Sugar – a pinch
• salt – As needed
• Oil – 3 tbsp
• Spring onions – to decorate. (I din't have. So I used chopped coriander stem)

Method:

• Chop all the veggies as said above and set aside.
• Do the **basic noodles preparation. Once its cool. Set apart.

• Heat oil in a kadai and add the chopped ginger, garlic and onion pieces..
• Saute well and then add the chopped veggies, salt and sugar so that the color doesn’t change and will be cooked quickly. Saute till they are completely cooked.Saute in a medium flame.
• Then add the Ajino motto, soya sauce, white pepper powder and mix well.

• Finally add the noodles gently by stirring and fry till noodles become steaming hot. I used a fork like ladle so that the noodles don’t break.

 

Serve hot with tomato sauce/ketchup. 

Hope you will try both the dishes and let me know:)
Catch you all by next week. TAKE CARE, BYE.

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Bread Upma - Bread Seeyali - South Indian Bread Upma - Left Over Bread Recipes

 Bread upma also known as Bread seeyali in South India is one of the most popular tiffin varieties with leftover bread. Usually I make this bread upma during weekends for dinner and sometimes in the weekdays for my daughter's snacks box. We like South Indian style bread upma very much. 

Ingredients

• Bread – 4 slices (Milk or whole wheat. Leftover dry slices )
• Big onion – 1 no (slice cut or finely chopped)
• Green chilli – 1 no (finely chopped)
• Ginger & garlic paste – 1 tsp
• Curry leaves – a sprig
• Tomato – 2 nos (Medium, finely chopped)
• Red chilly powder – 1 tsp
• Garam masala powder – 1/2 tsp
• Turmeric powder – 1/4 tsp

To Temper:

• Cooking oil - 2 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/4 tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Curry leaves - Few
• Coriander leaves – to garnish
• Salt – as required.
• Water - 2 tbsp
• Lime juice – Few drops (if  you omit tomato, u can add lime juice before serving)

Method

• Finely chop or slice the onion, green chilly , tomato and set aside.
• Take 3 days old bread and check if its not too soft. If the bread is too soft and fresh, you need to toast both sides before cutting into small pieces. If the bread is old, you can cut the  into 4 small squares without toasting. Keep aside.
• Heat a pan with oil and splutter mustard seeds, cumin, urad dal and chana dal.Saute till dals turn golden. 
• Then add the onion slices, green chilly, ginger garlic paste,curry leaves and saute till onion turns transparent.Add tomato pieces and cook till it turns mushy.

• Add the red chilli powder, garam masala, turmeric powder. Sprinkle little water to make a wet paste. You can add 2 tbsp to 1/4 cup water. Please do not more water because bread will be soggy.
• Mix well and finally add the bread pieces .Toss it well. Make sure the bread pieces do not get crumbled. So toss gently till masala gets coated the bread very well. 

                  

• Switch off the fire and add the lemon juice if desired.
• Garnish with coriander leaves..

Serve hot!!

Bye, catch u all in my next post :)

Technorati Tags: Bread seeyali,Bread upma,Bread recipes,Tiffin varieties with bread,Easy bread upma

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Veppam Poo Rasam - Neem Flower Rasam Recipe

I learnt this veppam poo rasam recipe from my MIL. We make this at least once in a month. Slightly bitter in taste but a very healthy & aromatic dish.  You can use dried neem flower or fresh neem flower for this rasam but you need to roast it before adding in the rasam as it helps to reduce the bitterness. Lets see how to make veppam poo rasam recipe for rice. 

Ingredients:

• Dried Neem flower /Veppam poo – 2-3  tsp
• Tamarind – Big gooseberry size
• Red chilli – 3-4 nos (pinched into two)
• Turmeric powder – a pinch
• Jaggery / sugar – 1/4 tsp
• Oil – 1 tbsp
• Salt & water – as needed

To Temper:

• Cooking oil / ghee - 2 tsp
• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Toor dal  – 1/2 tsp
• Curry leaves – a sprig

Method:

• Dry roast neem flower in a kadai till brown and nice aroma arises .
  Cool down. Crush it with your hands and powder it. Set aside.
• Soak tamarind in water and extract the juice from it.
• Heat a kadai with oil and add the tempering items one by one. Add the pinched red chillies and curry leaves. Roast it for a second. 
• Then add the tamarind juice, a pinch of turmeric powder and salt.
• Add the jaggery/sugar. Let it boil for sometime .
• Remove from fire. Then add the roasted and powdered neem flower. Mix it well.

Serve with hot plain rice!!

Bye , catch you all in the next post.

Technorati Tags: Veppam poo rasam recipe,Neem flower rasam,Neem flower rasam recipe,Rasam recipe,Easy rasam,Rasam for lunch,Veppampoo rasam,How to make veppam poo rasam,Veppam poo recipes

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Peas Butter Masala - Peas Masala Recipe

I tried this gravy from Mrs. Mallika Badrinath’s 100 Vegetarian Gravies book. It was tasting great with roti.



Ingredients:

• Dried Peas (Soak for 8 hrs )  - 1 cup (Fresh green peas is also good)

To grind:

• Tomato – 5 nos
• Big onion- 3 -4 nos

To saute:

• Cinnamon – 1 inch stick
• Cloves – 2 nos
• Cardamom seeds – 1 no
• Ginger garlic paste – 1 tsp
• Coriander powder – 2-3 tsp
• Red chilly powder – 2 tsp (increase if u want more)
• Tomato sauce – 1 tsp (its not given in the actual recipe but i added it. It gives a restaurant kinda flavor. its ur choice of using it )
• Fenugreek seeds – 1/4 tsp
• Jeera/cumin seeds – 1/4 tsp
• Butter OR cooking oil – 2tbsp
• Salt & water – as needed.
• Sugar  - a pinch
• Coriander leaves – to garnish
• Fresh cream – little to add before serving

Method:

• Heat a kadai with little oil and roast the cumin and fenugreek seeds till light golden brown and powder it.Keep aside.
• Grind tomatoes  and onion to make a smooth paste.
• Heat a kadai with butter and add the spices to it.Then add the ground tomato,onion paste.Saute till the ghee floats on top..saute in low flame.
• Then add the ginger garlic paste ,coriander powder,red chilly powder and little sugar, tomato sauce diluted in little water..Fry for sometime till nice aroma wafts..
• Finally add the soaked peas and transfer everything into a cooker..
• Once the peas gets cooked, add the powdered cumin,fenugreek seeds.Mix it well .Garnish with coriander leaves..
• Add the fresh cream just before serving!!

Yummy kurma is ready!!


Catch u all with my next post……Bye

Technorati Tags: peas masala,peas butter masala,side dish for roti,side dish for naan,gravy for naan,peas recipes

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Bread Sandwich Recipe

I prepared this sandwich a few weeks ago back but posted some other recipes.My husband likes this very much and its a kids friendly healthy,filling snack .This recipe gives the taste of sandwich in bakery..Try and let me know !

Ingredients:

• Bread slices– 10 nos (Use white ones not the whole wheat flour ones)
• Grated Carrot – 2 nos
• Grated onions – 1 no
• Grated potato – 1 no
• Boiled peas – 1/4 cup
• Green chilly – 1 no (finely chopped)
• Ginger, Garlic – crushed few pieces (If u want, add paste instead of crushed pieces)
• Curry leaves ,mint leaves , coriander leaves– a few (chopped)
• Red chilly powder – 1/2 tsp (adjust)
• Garam masala powder – 1/2 - 1 tsp
• Turmeric powder – a pinch
• Coriander leaves – to garnish
• Lemon juice – few drops. ( if u dont want to use this u can replace with 1 tomato which is finely chopped.I used lime juice)
• Salt & oil – as needed.
• Ghee – to toast the bread.

Method:

• Heat oil in a pan and add the grated onion, ginger and garlic , green chilly pieces.
• Fry for a minute and add the mint ,coriander and curry leaves.Saute for sometime.
• Now add the grated carrot, potato , red chilly powder , turmeric and garam masala powder..Mix it well .
• Finally add the boiled peas .
• Add the salt , sprinkle some water and cover cook till carrot & potato gets cooked.This may take around 5 mins.Stir in between.
• After its done, check for salt & spice and add more if its required.
• Switch off the flame and add lime juice/chopped coriander leaves.
• SANDWICH MASALA IS READY!!

Toast the bread slices with ghee on the dosa tawa .If u have a toast maker , that’s fine.I don’t have one..If desired the sandwich can then be toasted using sandwich maker.
Take two toasted bread slices and place the sandwich masala in one and close it with the other.
Again put it on the tawa , press it well and serve hot with ketchup or mint chutney..
YUMMY sandwich is ready to enjoy with tea/coffee!! 

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Tomato Gotsu Recipe - Onion Tomato Gosthu Recipe

(Pictures Updated)
I learnt this sambar for idli from my MIL. We call this as “Thakkali gosthu/Tomato gotsu”. Many of you would have heard about Chidambaram Brinjal gosthu. This one is made with onion and tomato, prepared in Thanjavur/Tanjore style.Usually gotsu is served as a side dish for Pongal. But we make this gotsu very often in our kitchen mainly as a side dish for Idli. Its a very easy to make one pot sambar recipe.Ideal recipe for bachelors and working women to make it for breakfast. Its watery texture is the highlight for this sambar. Do try it once. You will love its simplicity.Lets see how to make this easy and quick sambar for idli dosa.
Check out my Chidambaram Brinjal gotsu too.

Tomato Gosthu Recipe

Thanjavur style Thakkali Gosthu

Cuisine: South Indian

Category: Sambar

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Tomato – 2 nos (Finely chopped) Big onion – 1 no (Finely chopped) Moong dal – 1 tbsp Green chilly – 2-3 nos (Slit cut) I used 1 green chilli, 1 red chilli Curry leaves – a sprig Idly/Dosa batter – 1 tbsp Salt & water – as needed. To temper Mustard – 1 /2 tsp Urad dal – 1 tsp Jeera/Cumin seeds – 1/2 tsp

METHOD

Heat a pressure cooker with oil and splutter mustard seeds, urad dal and curry leaves. Add finely chopped onion and slitted green chillies. Saute until transparent. Then add tomato pieces and saute till it becomes mushy. Now add the tomato and saute well.Its not necessary it should turn mushy.(While eating this gosthu,u’ll have pieces of tomato ) Add moong dal,salt and required water.Pressure cook in low flame for one whistle. Open the cooker and add a tbsp of idli/dosa batter and mix it well.As it is watery onion,tomato,dal,chilly will be separate.So adding this batter gives a thickness & togetherness to this gosthu. If u want,u can replace idly batter with besan flour. But that gives a different taste. Actually in Tanjore, the same gosthu is also made with finely chopped brinjals. Instead of tomato, they add tamarind pulp.But we make this gosthu mostly with tomato and very rarely with brinjal becoz my husband doesn’t like brinjal.So if u like brinjal, u can follow the same method and make brinjal gosthu.It tastes excellent. I have made a post for this HERE.Please check it for variation.

Enjoy this easy, one pot gostu with hot idli ! I love it with dosa too
(OLD PIC)

Technorati Tags: gotsu recipe,gotsu,tomato gotsu,tomato gotsu recipe,tomato onion gotsu recipe,tomato onion gotsu,moongdal sambar,gotsu for idli,sambar for idli

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