Pure Veg Recipes from ManeThindi!

Uddina Vada is a traditional South Indian recipe which is a common MUST HAVE for any south indian  breakfast. The idly and Sambar make a heavenly combination with the crispy vadas! This recipe is from my cousin Roopashree:) INGREDIENTS: Urad dal - 1 cup Salt - to taste Pepper - 2 tsp Ginger - 1 tsp Curry leaves - a few Chillies - optional Oil - 2 Tbsp HOW TO MAKE: Soak the urad dal in 2 cups of water for about 3 hrs. Grind the black pepper and keep it aside. Chop the ginger into very small pieces and keep it aside. Drain the water from the soaked urad dal.Grind the soaked urad dal with little water, so that the consistency is thick. Add pepper, ginger and salt to this mixture( If you want it be more spicy, chopped chillies can be added.) Heat oil, pat the batter on a oiled plastic sheet and make a hole like donut. Slip this into hot oil and fry it till it is golden brown. Remove from the pan,remove excess oil by patting ...

Soft fluffy idlis!!Who doesn't wanna eat?!Learnt this from my MIL.She makes awesome soft idlies:).For some variation,Coriander leaves and green chilles can be added to batter and the same process as below be followed for Masala Idlis. Ingredients: 1 measure Urad dal 2.5 measure Idli Rava(Idli Tari in kannada) or 2 cups Rice can be used salt to taste Little oil for greasing How to make : Wash and Soak Urad dal and Idli Tari (Rava) separately for 8 hours. Wash and drain the Urad dal and Idli rava.  Grind them separately in a grinder.(make sure not to add too much water). Mix the ground Idli rava  and urad dal together into a thick batter. Mix salt and set aside in a warm place for 8-9 hours for fermentation.(Make sure you use a big container as the Idli batter might spill after fermentation) Idlis are ready to be cooked when the batter is well fermented. Grease the Idli moulds with very little oil . Fill each of the moulds with 3/4th full of batter. ...