#RenuRasoi #GhadiChiPoli #घडीचीपोळी #MaharashtrianFood #MaharashtrianRecipe #घरचेजेवण #TraditionalMaharashtrianFood #myfavfood Ghadi Chi Poli… simple, traditional and so comforting! ❤️ A very simple Maharashtrian way of making everyday poli. The special folding technique gives the poli soft, delicate layers and a lovely texture. A little homemade ghee on a hot poli, served with bhaji, amti, dal or curd—pure comfort food! 😋 Ingredients 1 Cup... 150 ml. *Whole wheat flour... 2 Cup *Salt... 1/2 tsp *Oil ... 2 tbsp *Water as required ... 1.5 Cup approximately *Oil or ghee for folding *Wheat flour for dusting and rolling. Method *Combine wheat flour and salt . Add water gradually and knead into a soft dough. Knead the dough for 5 minutes and add oil at the end. *Cover and rest for 15–20 minutes. *Divide the dough into equal-sized06-7 balls. *Roll one ball into a small round. Apply a little oil/ghee and sprinkle some dr...
#RenuRasoi
Podi Idli
Idli or Dosa coated with Mulga Podi is all time favourite.
Especially when you are in hurry, carrying it in Lunch Box or even in travelling... Very tasty and easy to eat.
No need of any Sambar or Chutney.
It tastes yummy as it is...
Ingredients...
*Split Blackgram/ Udad Dal...1/2 Cup
*Chickpea/ Chana Dal....1/2 Cup
*Sesame seeds...1/4 Cup
*Dry Red Chillies...10..12
Or
*Red Chilli Powder...3 tsp
*Asafoetida Powder...1/4 tsp
*Salt...1/2 tsp
Method...
*Dry roast Udid Dal, Chana Dal & Sesame Seeds seperately.
*If you are using Red Chilli roast it on low flame for 2 minutes.
*When all get's cool, grind from the Mixer...by start & stop method.
If you will grind continuosly, the texture will be different.
*Grind to a coarse texture.
*Before serving mix this Podi in a Oil , keep aside atleast for 30 minutes.
*Coat the Idlis generously with this Podi.
*Recipe of Idli
#RenuRasoi
Idli
Idli is basically a South Indian dish. But loved by one and all.
It can be a Breakfast, Dinner, Lunch or even Party Snacks.
Eating Soft and fluffy Idlis is just a joy....🙂
Let's see today, how to make it at home.
Detailed Recipe on the following link...
https://www.renurasoi.com/2018/10/idli.html?m=1
Following is the link for Sambar...
https://www.renurasoi.com/2018/12/sambar.html?m=1
Ingredients...
*Raw Rice....3 Cups
*Udad Dal...1 Cup
*Fenugreek seeds...1 tsp
*Fenugreek seeds are optional.
*Salt.. 4 tsp
*Oil for greasing..5 TSP
Method...
*Wash Rice and Dal thoroughly, n soak it in water for 5..6 hours. Add Fenugreek seeds if you wish so. I have added.
*Grind it from the mixer little coarsely.
*Consistency should be thick like Pakoda Batter, just pouring one.
*Let it ferment overnight or 7..8 hours.
*Add Salt and mix properly.
*Keep the steamer or cooker on a gas by adding water in it.
*Grease the Idli mould with Oil.
*Put 1tablespoon Idli batter in each mould.
*Place the Idli mould stand in preheated steamer or Cooker. Do not use pressure or whistle for steaming.
*Steam it for 10 minutes.
*Check by pricking with knife, if it turns out dry, done.
*Repeat the same process for the remaining batter.
*Eat it with Sambar n Chutney.
Podi Idli
Idli or Dosa coated with Mulga Podi is all time favourite.
Especially when you are in hurry, carrying it in Lunch Box or even in travelling... Very tasty and easy to eat.
No need of any Sambar or Chutney.
It tastes yummy as it is...
Ingredients...
*Split Blackgram/ Udad Dal...1/2 Cup
*Chickpea/ Chana Dal....1/2 Cup
*Sesame seeds...1/4 Cup
*Dry Red Chillies...10..12
Or
*Red Chilli Powder...3 tsp
*Asafoetida Powder...1/4 tsp
*Salt...1/2 tsp
Method...
*Dry roast Udid Dal, Chana Dal & Sesame Seeds seperately.
*If you are using Red Chilli roast it on low flame for 2 minutes.
*When all get's cool, grind from the Mixer...by start & stop method.
If you will grind continuosly, the texture will be different.
*Grind to a coarse texture.
*Before serving mix this Podi in a Oil , keep aside atleast for 30 minutes.
*Coat the Idlis generously with this Podi.
*Recipe of Idli
#RenuRasoi
Idli
Idli is basically a South Indian dish. But loved by one and all.
It can be a Breakfast, Dinner, Lunch or even Party Snacks.
Eating Soft and fluffy Idlis is just a joy....🙂
Let's see today, how to make it at home.
Detailed Recipe on the following link...
https://www.renurasoi.com/2018/10/idli.html?m=1
Following is the link for Sambar...
https://www.renurasoi.com/2018/12/sambar.html?m=1
Ingredients...
*Raw Rice....3 Cups
*Udad Dal...1 Cup
*Fenugreek seeds...1 tsp
*Fenugreek seeds are optional.
*Salt.. 4 tsp
*Oil for greasing..5 TSP
Method...
*Wash Rice and Dal thoroughly, n soak it in water for 5..6 hours. Add Fenugreek seeds if you wish so. I have added.
*Grind it from the mixer little coarsely.
*Consistency should be thick like Pakoda Batter, just pouring one.
*Let it ferment overnight or 7..8 hours.
*Add Salt and mix properly.
*Keep the steamer or cooker on a gas by adding water in it.
*Grease the Idli mould with Oil.
*Put 1tablespoon Idli batter in each mould.
*Place the Idli mould stand in preheated steamer or Cooker. Do not use pressure or whistle for steaming.
*Steam it for 10 minutes.
*Check by pricking with knife, if it turns out dry, done.
*Repeat the same process for the remaining batter.
*Eat it with Sambar n Chutney.
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