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Lunch Ideas - Creating Balanced Vegetarian Meals

Discussion in 'Keep Fit & Maintain Shape' started by Shanvy, Dec 13, 2013.

Page 520 of 895
  1. Mar 22, 2017 #5191
    Shanvy

    Shanvy IL Hall of Fame

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    Here
     
    Shanvy, Mar 22, 2017
    Shanvy, Mar 22, 2017
    #5191
  2. Mar 22, 2017 #5192
    suasin

    suasin Gold IL'ite

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    When Maggi can cross the seas to kidnap you, I can surely brave the 40 traffic..

    @Shanvy , I too add urad for ragi dosa, but when travelling in interior karnataka, (somewhere in hubli, maybe) had ragi dosa, it had a shine and fluffy like set dosa.. If anybody knows the secret, please share..

    Could it be fenugreek?
     
    suasin, Mar 22, 2017
    suasin, Mar 22, 2017
    #5192
    maggi32 and shodin like this.
  3. Mar 22, 2017 #5193
    satchitananda

    satchitananda IL Hall of Fame

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    suasin, my suspicion is that fluffy depends on the degree of fermentation and shine on oil and water.
     
    satchitananda, Mar 22, 2017
    satchitananda, Mar 22, 2017
    #5193
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  4. Mar 22, 2017 #5194
    Shanvy

    Shanvy IL Hall of Fame

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    @satchi is right and many add a wee bit rice to the combo for fermentation and crisp binding dosa. And swipe a little oil. The tava too matters
     
    Shanvy, Mar 22, 2017
    Shanvy, Mar 22, 2017
    #5194
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  5. Mar 22, 2017 #5195
    Shanvy

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    And i add soaked poha and add the poha to the urad batter in the grinder and add the ragi flour batter or batter(i soak ragi and grind) and run it for a couple of
    Mix. I add salt before making. We dont't like it too sour and ragi tends to
    Ferment fast. You get pillowy spongy dosA.

    A well seasoned cast iron tawa or earthern tava made dosa is way differrnt from the non stick version in terms of taste.
     
    Last edited: Mar 22, 2017
    Shanvy, Mar 22, 2017
    Shanvy, Mar 22, 2017
    #5195
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  6. Mar 22, 2017 #5196
    suasin

    suasin Gold IL'ite

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    Tks Shanvy, I guess poha can give the softness.. I use the flour and it has a bitter underline.. So I add onion, chilli etc.. Whole ragi might take care of it..will try next time. How long you soak it?
     
    suasin, Mar 22, 2017
    suasin, Mar 22, 2017
    #5196
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  7. Mar 22, 2017 #5197
    shodin

    shodin Platinum IL'ite

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    Welcome to hawally suasin....
     
    shodin, Mar 22, 2017
    shodin, Mar 22, 2017
    #5197
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  8. Mar 22, 2017 #5198
    Shanvy

    Shanvy IL Hall of Fame

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    Who wants to hop to my place. @VaniVyas is here too. Or maybe we all crash at @Buds @shodin and @suasin.
    I soak overnight. I grind and since it is summer i make koozhu with half and half for dosa.
     
    Shanvy, Mar 22, 2017
    Shanvy, Mar 22, 2017
    #5198
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  9. Mar 22, 2017 #5199
    suasin

    suasin Gold IL'ite

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    Of course I would love to raid your kitchen.. Particularly the flour cupboard.

    It is still cold here and am craving ragi pakoda from afternoon..
    Where are the pictures maggi, shodin and parineeta? Seeing them, I feel full
     
    Last edited: Mar 22, 2017
    suasin, Mar 22, 2017
    suasin, Mar 22, 2017
    #5199
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  10. Mar 22, 2017 #5200
    maggi32

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    Hope its not Auto correct :p ....thank u thank u :)

    Nah, just von Tiramisu & von Chocolava podo ;)

    Suasin....i neva kidnap directly ....i send small small rowdies for tht :p

    Aiyooooo now u r tempting us even without a pic....:(

    Frnd treatin me so no cookin.....had Veg Yakisoba, Golden garlic fried rice, spicy tempura, steamed broccoli :hearteyes:
     
    maggi32, Mar 22, 2017
    maggi32, Mar 22, 2017
    #5200
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