- Take the atta & put it into a bigger bowl - put some water into the atta, so much so that it is fully immersed in water. After about 15-20 mins, add a handful of arripodi - rice flour - chawal ka atta into the same. Chop in some onions, green chillies & corriander. Add some asofetida & salt & mix well with a ladel. This will turn into a batter. Adjust the consistency by adding more water or riceflour. It should be a flowing consistency. Makes dosas out of it which turn out very yummy & crisp.
- Once again immerse the dough into water. Melt some jaggery & add into the bowl. Mix with ladel add some cardamom powder. Heat oil in a kadai & drop spoonfuls into the piping hot oil. Nice snack.
- The third trick does not require any immersing in water. In a kadai, heat some oil & fry some besan. When the besan is brown, add some ajwain, salt, corriander leaves, asofetida, crushed peanuts. Mix well. Now make small roll of the dough into your hands (use some wheatflour to avoid sticking of the dough onto your hands). Make a dent the way you do for making stuffed parathas & put in the mixture of the besan & close. With your hand pat the roll into kachoris. Fry them out for a delicious snack & serve with some corriander or mint chutney
Wednesday, September 19, 2007
NO WASTAGE
There are many times when the dough for rotis get spoilt at home. Most of us throw it away not knowing what to do. I am giving below (3) ways in which the same can be used fruitfully - after all its hard earned money. We slog out to earn every penny so why waste anything (look who's talking!!), but still........there's always space for some improvization - right??
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8 comments:
Wisely created short-cuts for classic recipes! Great going!
Yep very right. Its really good to have oldies around, who hand over such wisdom to us.
Nice idea! I always make the extra rotis and use it later.
excellent ideas, all of them. w erarely make rotis, so this is not a problem for us. it's good to know all the same.
These r really good tips.
Oh this is very useful tip.I would like to suggest adding one more ingredient to the 2nd tip..add ripe banana too with atta, jaggery.I make that sweet...very much liked in my home.
Oh this is very useful tip.I would like to suggest adding one more ingredient to the 2nd tip..add ripe banana too with atta, jaggery.I make that sweet...very much liked in my home.
Latha - I generally dont make rotis before hand & keep, unless of course, I am going to be out & my husband would be at home for one meal.
Bee - nice to keep some handy tips. You never know when you need them, or somebody else does.
Pooja - thanks. I hope you could try them sometimes.
Pravs - I too love adding bannanas. But never tried it with the fermented dough.
By the way, I just wanted to add that by spoilt here, I mean the dough that gets fermented!!! I guess I should have clarified it before hand.
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