Naan

Ingredients:

All purpose flour 2 cups

Active dry yeast 1 tsp

Salt 1 tsp

Sugar 1 tsp

Baking powder 1/2tsp

Kalonji/Nigella seeds 2 tsps

Butter melted 4 tsbps

Yoghurt 2 tbsps

Milk 1/4 cup

water

Method:

Mix salt, sugar and flour and sift thrice. Whisk milk and yeast and let it stand for 10 minutes. Knead a soft dough of the flour , yoghurt and yeast mixture. Add more milk if needed , the dough should be soft and elastic. Let the dough stand for 1 -2 hours until it doubles in size. Knead the dough for 2-3 minutes and then divide it into 8 rolls. Roll into round naans using a roller pin. Heat griddle and roast naan on each side until cooked. Add butter on top and sprinkle few nigella seeds. Serve hot with any side dish

OOTHAPPAM

Ingredients:

Leftover Idli/Dosa Batter - 2 cups
Onions - 1/2 cup, finely chopped
Green Chilli - 1 to 2, finely chopped
Cilantro - 1tsp, finely chopped
Ginger - 1/4 tsp, minced (optional)
A pinch of salt
Oil

Method:

Add onions, green chillies, minced ginger, cilantro, pinch of salt in a small bowl and mix well.
Heat a griddle and pour a ladleful of idli batter. Spread the batter gently using the ladle. Drizzle oil around the edges.
Sprinkle chopped onion mixture on top and let it cook for about a minute. Flip to the other side and cook for about a minute.

Serve hot OOTHAPPAM with coconut chutney and sambar.

Idly

Ingredients:

Idly rice- 4 and 1/2 cups

Urad dall- 1 cup

Fenugreek seeds- 1 tsp

Method:

Wash the rice twice and soak it with fenugreek seeds for 2-3 hours.

Wash the dall twice and soak it separartely for half an hour to one hour.

Grind the dall first. Add minimum water and sprinkle ice cold water for better frothing. The grinder should run for atleast 30 min. Take the dall out and grind the rice next. When the rice is little coarse, add enough salt , unload and mix well with your hands. Make sure the batter has the right consistency before fermenting. If you pour the batter from your hands, it should run down smoothly and slowly. After a thorough mixing, let it stand for 10- 12 hours. The batter would have risen good if it was in right consistency and had the right amount of salt.

Mix again well and pour in the idly molds and steam cook for 15 minutes. To check the doneness, just touch the idlis and they should not stick to your hands. Take out the molds from the stand and let it cool a while. Dip a spoon in water and use it to unmold the idlis. Hot and soft idlis are ready to be served with chutney, sambhar