This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
Normal Idlis Or Big Sized Idlis Or Button Idlis
Chooped Coriander For Garnishing
Points To Observe:
We generally make idlis and eat with Chutney or Chutney Powder or with a cup of hot sambar by the side. Instead make big sized idlis using KUDUMU PATRA. If KUDUMU PATRA is not available, make idli in small katoris Or small basins to get that big shape. Similarly one can also make button idlis by using small sized idli plates. To give variety to a routine tiffin we make idli in different sizes and serve, otherwise even normal idlis also can also be used.
Take a wide bowl shaped plate which is slightly deep and arrange idli and pour hot sambar and serve immediately.
Normal sambar can also be served but it contains vegetable pieces which do not taste that good with idlis---if there is no problem with vegetable pieces then one can even serve idlis with normal sambar also. To avoid vegetable pieces use Shallot (ullipaya) sambar where shallots are used which have thin skin and they just melt in your mouth unlike normal onions which taste crunchy.
Serve idlis with hot ullipaya sambar and enjoy a great taste.
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