Kitchen Galatta 31-08-2015 Kachori , Kadalai Maavu idli (Dhoklas) – Sun tv Show

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Kitchen Gallatta 31-08-2015 – Sun tv Show Episode
Kitchen Galatta | Dt 31-08-15 Sun tv Cooking Program
Kitchen Galatta, A Tamil Cookery Show, featuring preparation of Tasty, healthy and Mouth-Watering recipes by Star Chefs Meena Sudhir, Pazhanimurugan, Krishnakumari & Durga to make everyone cook world class foods in their homes.

Kachori , Kadalai Maavu idli (Dhoklas)


Kadalai Maavu Idli

Kitchen Galatta is a cookery show which presents a variety of delicious, mouth watering and healthy food prepared by celebrities and chefs. Today’s specialities are Moong dal Kachori and Kadalai Maavu Idly (Dhoklas), shared with us by chef Pazhani Murugan.

Maida, besan flour, moong dal(split green gram/paasi payiru), ginger-green chilli paste, lemon juice, cumin, red chilli powder, turmeric powder, garam masala, asafoetida powder, amchur powder, salt, ghee, salt.
Method Of Preparation:
In a bowl add maida, ghee, salt, water and knead into a dough.
In a pan fry moong dal, ghee, cumin, ginger and green chilli paste, red chilli powder, turmeric powder, garam masala together.
Pour some water, add salt, asafoetida powder and mix well.
Close the lid and cook well.
Then add lemon juice, amchur powder, besan flour, mix well and keep aside.
Roll the dough into small round shapes, fill it with the prepared masala.
Close it and roll it again.
Deep fry in oil and serve hot.

Kadalai Maavu Idli (Dhoklas)
Besan flour, green chilli, curd, ginger, lemon juice, sugar, turmeric powder, asafoetida powder, cooking soda, mustard, curry leaves, coriander leaves, salt, ghee.
Method Of Preparation:
In a mixie add besan flour, curd and grind.
Then add green chilli, ginger, lemon juice, cooking soda, turmeric powder, salt, sugar and grind well.
Leave it to ferment for half an hour.
Add asafoetida powder, ghee and mix well into a batter.
Take small portions of the batter and steam in an idly pan or pressure cooker for 5 – 7 minutes.
Heat ghee in a small pan and temper with mustard, green chilli, curry leaves and asafoetida powder.
Pour it over the steamed idly.
Garnish with coriander leaves and serve hot.