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Food Flavors learnt from my Amma

AmmaSammayalRecipe

This Website is a tribute to my mom’s unforgettable flavors and timeless recipes. Every dish is rooted in the warmth of her cooking and the nostalgic food memories that shaped my love for the kitchen. Discover comfort, tradition, and a taste of home in every bite!


      For the perfect idlis that are fluffy and soft and dosas that are crispy and golden, follow this step-by-step recipe with Ponni Raw Rice and the unique ice-cold soaking method for urad dal.

      Ingredients:
      1 cup Urad Dal (whole or split, skinless)
      3 cups Parboiled Rice (Idli rice)
      1 cup Ponni Raw Rice
      3 tsp Fenugreek Seeds (methi)
      Salt (to taste)
      Ice-Cold Water (for soaking & grinding

      Step 1: Soaking
      Urad Dal & Fenugreek Seeds:
      Rinse thoroughly & soak in ice-cold water for 4-6 hours.
      This keeps the dal cool, leading to fluffy, airy batter.
      Parboiled Rice & Ponni Raw Rice:
      Rinse & soak in room temperature water for 4-6 hours.

      Step 2: Grinding
      Grind Urad Dal First:
      Drain the soaked urad dal and grind it with ice-cold water until smooth and fluffy (about 15 -20 minutes in a wet grinder).
      Add Rice to Urad Dal:
      Add the soaked parboiled rice + Ponni raw rice directly into the grinder and grind to your preferred consistency (slightly coarse or smooth). Add water as needed.
      Mix the Batter:
      Transfer the ground batter to a bowl, and mix with clean hands for aeration.Step 3: Fermentation
      Cover the batter and keep it in a warm, draft-free area for 8-12 hours. The batter should double in volume and appear airy.
      Step 4: Final Touch
      After fermentation, gently mix in salt to taste.

      ADAIFFLE

      Simple #Adaiffle Recipe
      Ingredients:

      ½ cup moong dal (yellow split)
      ¼ cup urad dal (whole or split, without skin)
      ¼ cup whole green gram (mung beans)
      1 tsp fennel seeds
      Salt to taste
      Water (as needed)
      Chopped Onions ( Optional)
      Oil or Ghee for greasing the waffle maker
      Instructions:
      Soak the Dals:
      Rinse and soak the moong dal, urad dal, and green gram together in enough water for 4–6 hours or overnight.
      Grind the Batter:
      Drain the soaked dals.
      Blend with fennel seeds and salt, adding just enough water to form a thick, smooth batter (similar to pancake batter).
      Preheat Waffle Maker:
      Lightly grease the waffle plates with oil and preheat the machine.
      Cook the Waffles:
      Pour a ladle of batter into the waffle maker.
      Spread slightly, close the lid, and cook until golden and crisp (about 4–6 minutes depending on your waffle maker).
      Serve:
      Enjoy wiith melted butter and Jaggrey 🤤

      1. Renu Kithchen's avatar
      2. thechristiantechnerd's avatar
      3. Renu Kithchen's avatar

        Thank you so so much :) Appreciate the support , have an amazing day

      4. Tanner's avatar

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