Though a lot of us despise homemade Uppittu, Kharabath at Bengaluru Darshinis are Magical. It literally has a melt in mouth texture, all thanks to the liberal use of ghee. There are many versions of Kharabath. One of the most common versions is using Vangi Bath Pudi. Bengaluru Darshini style Kharabath is slightly runny in consistency & is usually served along with coconut chutney. The vegetables are very...
We all love restaurant style Dose, don't we? The ones that are crisp & evenly golden brown. This restaurant style recipe has been doing rounds on the internet & I finally decided to give it a try. It uses Red Rice along with regular Raw Rice. Using Red Rice gives it a nice deep golden color that Darshini Style Dosaes have. Makes 22-24 Dosaes You Will Need:1 cup Gota Urad...
Khatta Dhokla/Safed Dhokla, also known as Idadaa is made using Rice & Urad Dal. I recently discovered that you can make some brilliant Gujarati Khatta Dhokla/Safed Dhokla using our very own Idli Batter. Karnataka style Idli batter made using Idli Rava/Idli Tari works extremely well for this recipe as the Idadaa batter is also a bit coarse in texture The recipe for Idli Batter can...
This easy to make Pasta Salad has graced so many Potlucks & Parties that its about time it deserves a permanent spot on my blog. The first time I ate this Pasta Salad was at my friend's Ashwini's place many years ago & I have been recreating this in my own kitchen since then, This salad is quite filling & is a meal in itself. If I have leftover...
Pesarattu is a Protein Packed Andhra Style Dosae/Dosa made with Green Mung Beans. In Telugu Pesara = Green Gram & Attu = Dosa .. In Telugu homes, Pesarattu is typically eaten with a fiery Ginger Chutney called Allam Pachadi Traditionally, Rice/Rice flour is not added but it lends a crisp texture to the dosas. You can also skip adding onions while grinding. I have used Sprouted Mung...