Ask here - The recipes you want from ChitVish

Doubt on Beans Kottu

Dear Mrs.Chitra,

Do I have to wash the moong dhal before roasting and then soak for 1 hr ? Or how else is it?

What is Andhra Chillies? Is it the ones with which we make millagai bajji.....the less hotter ones?
Do u have any other recipes using Andhra chiilies besides Mirchi ka Salan?

Please clarify. Thank you.

Cool regards,
Jay

 

They are different, Jay !

Andhra chillies are dry, red ones, thin, long & maroon in colour.
For milakai bajji, we use light green , long & fatter chillies. They are fresh & not dry. If I have not posted milakai bajji ( I am not sure, have to check ), I will post the same.
Moong dhal is preroasted. It is washed only after that.
Love & regards,
Chithra.

 

Dear Chitra Madam,

I would like to try lapsi halwa and I need to know what is Lapsi? Is it a Rava varietyused for making upma.Does that mean we can try with Bombay Rava or chiroti Rava? Pl clear this doubt Madam.

Thanks

with Love
Lakshmi

 

Hello Lakshmi !

Lapsi is upma ravai with wheat - called gothumai ravai for upmas. It is coarser thah bombay rava or chiroti rava. I posted a photo on Kamla's request. Please go back on this thread & find out.
Love & regards,
Chithra.

 

dear chitvish mam,
y'day i tried masal dosai with ur recipe . it didn't become crispy . in my family everybody likes crispy dosa . tell me where i was wrong . i did everything as per ur recipe but still i think i made a mistake what was that ? pls tell me .


with love

 

This is the tip !

Dear Heena,
The dosai should be made with a tsp extra oil & the flame should be high or med-high ( Take care to see, it does not get burnt ! ). After every dosai, if the tava is very hot, splash little water & wipe with a cloth to make sure, the next dosai can be spread thin & does not stick also.
Love & regards,
chithra.

 

dear chitvish mam.
i did all above still the result was not good . i tried all ur tips which u gave to jaya also . i think i should come to ur house and learn it .
with love

 

Your avatar is lovely, Heena !

You are welcome to drop in for a dosa demonstration !
Just give me sufficient time to soak, grind & ferment the dosa dough .
Love & regards,
Chithra.

 

sweet chitvish mam,
txs for the lovely invitation and u hv one full year to soak grind and ferment . haa haa well if i'll come there i won't leave u with only dosa i am going to take cooking classes frm u, for each and every dish u know . plsss don't get scared i am not such a bad learner .

with love

 

Dosa Still Sticks

Dear Chithra Madam,

I tried both Kal Dosai and Golden Brown dosai the same way as you mentioned in the recipie, but the moment i put the batter, dosa was stcking in the centre of the thava except the first dosa. I have followed all the tips u had mentioned while making the dosa and also had taken extra care to not to make the thava too hot.Still the dosa was sticking in the center and hence i was not able to get uniform dosas.Madam, what could be the mistake i'm doing??Should i change the thava and try??My thava is really thick and i don't understand why it's sticking. Please advise.
As heena mentioned i too should visit you once to learn dosa making i feel

Luv&Regds,
Jaya