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Posted on by Lakshmi Vasanth



Ingredients : Maida – 1 cup

                     Jeera – 1tsp

                     Salt – ½ tsp

Method : Take a bowl all the ingredients and add water and get a consistency of Dosa batter. The batter should stand of the back side of the spoon.

Keep a vessel with water in which you can place the Elai / Thallu Vadam stand. Now pour a spoon full of this batter on the plates of Elai / Thallu vadam and spread it over the plate leaving space at the ends . Arrange these plates in the stand and keep it in the vessel with water to cook. It will take 5 mins to cook. Once cooked remove and allow to cool. With the help of knife remove each of the papad from the plates and dry it in plastic sheets





























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Posted on by Lakshmi Vasanth


Ingredients : Rice flour – 5 cups

                     Sabudana before soaked – 1 cup

                     Green chillies- 15

                     Lemon 4 nos

                     Salt- 5 tsp

                      Hing – 2 tsp (optional)

                      Water in all 7 cups

Method : Soak the sabudana overnight . In the morning - Grind the chillies and soaked sabudana with 1 cup of water. Pour this mixture in a pan- add 6 cups of water put salt and hing and bring to boil till the sabudana becomes transperant. add the Rice flour to this mixture.

Keep stirring without removing the hands till the batter thickens and and if you press with the wet hands the dough does not stick to your hands. Then remove from fire. Now add the lemon juice. Mix well .

Keep it closed. After 10 mins – take small quantities and mash with potato masher and make a smooth ball. Now oil your hands and Make small balls and press them through the sieve of sevai vadams on a plastic sheet. Dry it in the sun for 2 days. Note : Quality of the rice makes to vary the measurement slightly. So keep enough rice flour with you .

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Posted on by Lakshmi Vasanth


Ingredients : Dry Coconut Powder / Copra scrapped – 2 cups

                      Red Dry chillies – 6 nos

                      Pepper – ½ tsp

                      Coriander seeds – 1 tsp

                      Red Chilli pd – 1 tsp

                      Urad dal – 2 tblsp

                      Hing – 1/2 tsp

                      Tamarind – Gooseberry size / nellikai size

                      Salt to taste

Method : In a pan take Urad dal , Pepper, Coriander seeds – dry roast them till the Urad is light brown.Remove and keep aside.

In the same pan add 1 tsp oil and roast the Red chillies till crisp. Now keep it aside. Allow both to cool.

In the same pan add the Dry Coconut powder and dry roast to light brown. Let it cool

In a blender add Urad dal,pepper, Coriander seeds, Tamarind, Hing, Salt except Dry coconut powder.Now give a blend till u get a coarse powder.

To this now add the Dry coconut powder and Red chilli pd. On a whipper mode blend all the ingredients together so that you get a coarse powder.

Store it in a Air tight jar. Can be kept for 2/3 weeks.


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