RECIPES - New mainthread - Page 15

Originally posted by: Caryn

Thanks Kavi

Hey, Kavi, I just found out from mum what flour they use to make SL kool. It is called "Odiyial maa". It is from panamaram. 😃 Yes, we had kool last night. 😉

Btw, Kavi, I do not like Ragi very much because it tastes sandy. How do you remove the sand?

Yes Caryn I too asked my Sri Lakan fren for the name.. and she said."Odiyial maa". Nair bhaiya said " its something Odii...".. he enjoys kool very much at his friend's place.😊

Just like you Caryn I do not like Ragi...but again its my hubby's favourite in the form of Puttu. He gets nice Ragi Puttu at Kottumalai Restaurant in Brickfields.😛

Originally posted by: Kavitha Ravi

Thanks Sue akka for the comments. You can make a sweet version of the bread by adding
1 cup ragi flour
1/4 cup fresh coconut
1/4 cup sugar more or less
1/2 a banana (optional )
a pinch of salt
a pinch of cardamom powder
Mix everything with little water and make it
same like the ragi bread.

Sue akka , I have eaten the dumplings. Sweet filled ones, and empty ones eaten with sugar syrup. Just to have a feeling of how the taste is. I do not fancy them, but I like their dodol or they call it nian goh or something like that.

Thanks Kavi for the above recipe. Apporam are you referring to Chang dumpling? I have never eaten chang with sugar syrup - but a sweet one called Nyonya Chang.and also Bak Chang with meat, mushroom, chestnuts, dried shrimps, salted duck egg yolks etc...etc Dodol is my favorite too...its Malaysian halva....😃

Originally posted by: Kavitha Ravi

RAGI IDLLI

Ingredients:

1 cup ragi flour
cup rice soaked
cup urad dal soaked
Salt
Oil

Method:
Grind the rice and urad after soaking for
About 3 hours. Add in the ragi flour
Salt and mix it to a thick batter.
Ferment it over night.
The next day apply little oil to your idlli plates
And pour the batter and steam like you
Would for normal idlis.
Serve hot with sambar or chutney.