Hi All, KARA DOSA!! The recipe for karadosa is similar to Adai recipe , the ingredients are same for both adai and karadosa but the fermentation makes the difference in taste and texture.The taste of karadosa is completely different from Adai. We love Karadosa more than adai due to its crispiness and also there will be no raw smell in karadosa due to fermentation. As the post will go longer I have splitted adai and karadosa as two recipes and posted separately. The recipe is as below, INGREDIENTS : Idli rice – 2 cups. Toor dal / Thuvaram parupu – 1/2 cup. Urad dal / ulautham parupu – 1/8 cup. Split moong dal / pasiparupu – 1/8 cup. Salt -as required. Oil – for drizzling. TO GRIND TO PASTE : Dry red chillies – 6 nos. Cumin / zeera – 1 tsp. Turmeric powder – 1/2 tsp. Curry leaves – a sprig. Ginger – 2 peanut sized. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY. METHOD : Wash and soak rice , dals wit...
Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have...