SAVE THIS RECIPE ❤️
Soft pillowy idlis are delicious when eaten with hot sambar and green coconut chutney. Make them using this detailed recipe by my_hungry_palate 😍
Soaking time : 6-8 hrs
Fermention: 12-14 hrs
Ingredients:
Urad Dal - ½ Cup
Idli Rava - 1½ Cups
Flatten Rice Flakes - ¼ Cup
Methi seeds - ¼ Tsp
Water - 1 Cup
Method:
Soak the Urad dal, flattened rice flakes and Methi seeds for 6-8 hrs in 2 Cups of water.
In a bowl wash the Idli rava in lukewarm water and keep aside.
Drain the water from the soaked urad dal and methi.
In a grinder/blender, add the urad dal, flattened rice flakes and Methi seeds. Add 1 Cup of water little by little. Grind into a smooth paste.
Add this mixture to the washed idli rava and mix everything well.
Fermentation:
For better fermentation add 1-2 Tsp of Yogurt.
Keep it covered in a warm place for 12-14 hrs.
Preparation:
Add 1-2 Tsp of salt to the batter and mix well.
In a pressure cooker add 3-4 Cups of water and heat on medium flame.
Add a drop of oil or ghee on the idli mould.
Add about 1-2 Tablespoons of fermented batter in the mould. Keep the idli stand in the pressure cooker. Steam for 10-12 mins and close the heat.
Demould the idlis and serve hot with sambar and chutney. Enjoy these fluffy and tasty idlis. #RollingGrace
同時也有10部Youtube影片,追蹤數超過28萬的網紅The Meatmen Channel,也在其Youtube影片中提到,Recipe at: http://themeatmen.sg/stb-urad-dal-vada Here’s another recipe to a favourite treat in Singapore, for some weekend fun in the kitchen! It’s ...
urad 在 Rolling Grace Facebook 的最讚貼文
Name: Muruku
Country of origin: India
Profile: Savoury, curly and crunchy
Main ingredients: Rice flour, urad dal, salt and oil
Double tap if it’s a match! ❤️
urad 在 The MeatMen Facebook 的精選貼文
Recipe at: http://themeatmen.sg/stb-urad-dal-vada
Here’s another recipe to a favourite treat in Singapore, for some weekend fun in the kitchen! It’s our way of bringing you to VisitSingapore, even though most of us are staying home.
A South Indian recipe, Urad Dal Vada is doughnut shaped savoury snack that is also well-loved in Singapore. You’ll find this dish served at any time of the day, from breakfast to tea-time and even during festive occasions.
We start off by rinsing the urud dal (white lentil) and will need to have them soaked overnight before they can be blended into a nice creamy batter. Spices like toasted mustard and cumin seeds are then added before you form the batter by hand into a "doughnut" shape. Fry until golden and enjoy the yummy taste that comes with your hard work!
#themeatmensg #simple #delicious #PassionMadePossible #VisitSingapore
P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
Servings: 12 pieces
Cooking Time: 5 hours
Skill level: (intermediate)
urad 在 The Meatmen Channel Youtube 的最佳貼文
Recipe at: http://themeatmen.sg/stb-urad-dal-vada
Here’s another recipe to a favourite treat in Singapore, for some weekend fun in the kitchen! It’s our way of bringing you to @VisitSingapore , even though most of us are staying home.
A South Indian recipe, Urad Dal Vada is doughnut shaped savoury snack that is also well-loved in Singapore. You’ll find this dish served at any time of the day, from breakfast to tea-time and even during festive occasions.
We start off by rinsing the urud dal (white lentil) and will need to have them soaked overnight before they can be blended into a nice creamy batter. Spices like toasted mustard and cumin seeds are then added before you form the batter by hand into a "doughnut" shape. Fry until golden and enjoy the yummy taste that comes with your hard work!
#themeatmensg #simple #delicious #PassionMadePossible #VisitSingapore
P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
Servings: 12 pieces
Cooking Time: 5 hours
Skill level: (intermediate)
urad 在 風傳媒 The Storm Media Youtube 的最讚貼文
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urad 在 Joanna Soh Official Youtube 的最佳解答
SUBSCRIBE for new videos: https://www.youtube.com/user/joannasohofficial To all my Indian fans, Happy Diwali. Here's another Indian Meal Plan. These recipes are vegan friendly, gluten-free and dairy-free. You can enjoy them for breakfast, lunch & dinner. I hope you love these recipes. I like to keep it simple, balanced and moderate. Which is your favourite dish?
Here's the link to my previous Indian Meal Plan video: https://www.youtube.com/watch?v=-Bgm-iEULxA
Joanna Soh is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).
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BREAKFAST - INDIAN PANCAKES
Ingredients (serves 6)
1. 1 cup Rice Flour – 578Cals
2. 1/3 cup Red Onion, diced – 22Cals
3. 1/3 cup Carrot, grated – 35Cals
4. 1 Red Chilli, finely chopped – 18Cals
5. 3 tbsp. Coriander, finely chopped – 1Cals
6. ½ tbsp. Vegetable Oil – 62Cals
7. Approx 1/3 cup Warm Water
8. A pinch of Salt to season.
120Cals per pancake
Steps:
1) In a bowl, mix the rice flour, carrots, onions, chillis and coriander. Combine well.
2) Then add dd in the water, little by little to make the dough.
3) Grease a non-stick pan with oil over medium-low heat.
4) Pour the batter equally onto the pan to cook the pancakes. This should make about 6 pancakes. Don’t worry if the pancakes do not look perfect.
5) Cook for about 3 – 4 mins on one side until it’s lightly browned. Flip over and cook until the pancake is done. Serve warm.
Instead of the typical sugar loaded sweet pancakes, this recipe is packed with vegetables! Have 3 – 4 pancakes for breakfast!
LUNCH - RICE NOODLES UPMA
Ingredients (serves 2)
1. 3oz / 85g Rice Noodles – 309Cals
2. 1 Small Onion, diced – 7Cals
3. 1 Red Chilli, finely chopped – 18Cals
4. 1 sprig of Curry Leaves – 1Cals
5. 1 tbsp. Vegetable Oil – 124Cals
6. 1 tbsp. Channa Dal / Urad Dal – 16Cals
7. ½ tsp. Cumin – 4Cals
8. ¼ tsp. Black Mustard Seeds – 12Cals
9. ¾ cup Mixed Carrot, Corn & Peas – 90Cals
10. ¼ cup Cashew Nut, halved – 160Cals
11. A pinch of Salt to season
12. 2 sprigs Coriander, chopped – 2Cals
370.5Cals per serving
Steps:
1. Soak noodles in boiling water for about 5 minutes or until soft. Drain and set aside.
2. In a non-stick pan, heat oil over medium-high heat.
3. Add in cumin, black mustard seeds and dal. Fry for about 3 – 4 minutes until dal turns lightly golden and fragrant.
4. Then stir in the onions, curry leaves, chilli, cashew nuts and mixed vegetables. Sautee very quickly for 2 - 3 minutes until cashews are slightly roasted.
5. Don’t forget to season with salt.
6. Mix in the noodles and stir until all the ingredients are evenly distributed. Go head and taste your dish, add more salt if needed.
7. Garnish with coriander and serve warm.
Feel free to add a different variety of vegetables. You can even mix protein into the recipe such as tempeh, tofu, egg or meat. Bring this out to work or school!
DINNER - CHICKPEAS SWEET POTATO GREENS IN COCONUT MILK
Ingredients (serves 4)
1. 1 medium Onion, diced – 44Cals
2. 1 Garlic Clove, peeled – 4Cals
3. 1 Ginger piece, thumb-sized, peeled & sliced – 6Cals
4. 1 Red Chilli, finely sliced -18Cals
5. ½ tbsp. Vegetable Oil – 62Cals
6. ½ tsp. Turmeric Powder – 4Cals
7. 1 tsp. Ground Cumin – 8Cals
8. 1 tsp. Garam Masala – 7Cals
9. 2 cups Pumpkin, peeled & diced – 60Cals
10. 1 can Chickpeas, rinsed & drained – 360Cals
11. 150g Sweet Potato Greens – 53Cals
12. 1 cup Coconut Milk – 410Cals
13. 1 cup Vegetable Stock – 31Cals
14. A pinch of salt
267Cals per serving
Total Cals with Rice: 471
Total Cals with 2 Chapati: 487
Steps:
1. In a food processor, add in the onion, garlic, ginger and chilli. Blend very quickly until it becomes a paste.
2. In a large non-stick pan, heat oil over medium-high heat. Fry the paste for 1-2 minutes until fragrant and then add in the spices – turmeric, cumin and masala. Continue to fry very quickly for another minute.
3. Add pumpkin and chickpeas. Stir and mix well.
4. Add the coconut milk and stock. Bring to a simmer and allow all the ingredients to cook for about 20 - 30 minutes until the pumpkin softens and the sauce thickens. Don’t forget to stir occasionally.
5. Once the pumpkin has soften, add in the sweet potato greens and cook until wilted. Season with salt. Serve warm.
Chickpeas are a great source of protein for vegetarians. You can serve this with a cup of rice or 1 – 2 chappati.
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urAD 優愛德, 台北市(Taipei, Taiwan) 。 4806 個讚· 1 人正在談論這個。廣告主擁有太多的廣告媒體選擇您需要一個全方位的廣告平台,可以替您整合所有的媒體, ... ... <看更多>