idli Malagai podi

South Indian special breakfast idli

with karam podi . Karam podi means spice powder.

Add sesame seeds in a heavy bottomed pan.
        Dry roast till they turn golden brown.
        Keep aside.
        Add 2 tsp oil.
    Cook the dried red chillies till they puff up.
    Add a few curry leaves.
        Sauté till they turn crisp.
        Set aside and allow to cool.
    Add a tea spoon more oil.
        Sauté chana dal and urad dal till they turn golden brown.
    Transfer mixture to a blender.
        Blend to a coarse powder.

For Podi Idli

    Add a tsp of ghee or oil to a tawa or pan.
        Coat the leftover idli once the ghee melts.
    Warm the idlis on both sides by flipping occasionally.
        Add the prepared podi.
    Toss and coat the idlis with podi on both sides.
    Fry the idli for 1 minute.

Simba Pithou Bhajja ( Broad beans Fritters )

My Mom's favourite Simba Pithou bhajja or Jhatta Pithou bhajja . Pithou bhajja is our traditional and authentic Recipe of Odisha. We make different types of Pithou bhajja. And this is one of them. But this not so likely because of the most bothersome insects inside the broad beans. Choose the best one and cook. Ingredients : Broad beans ½ kg For Batter Rice 4 tbsp Gram flour 2 tbsp Cumin 1 tbsp Ginger 1" 1 Dry red chilly 2 Whole dhaniya ½ tsp Hing 1 pinch Oil for deep fry Salt to taste Preparations: Wash ,clean and remove the fiberous part from both sides of Beans. Keep in a kitchen towel to dry. Blend together all above Ingredients and make a fine thick batter. Take a large bowl along with broad beans sprinkle pinch of salt and toss very nicely applying each and every piece. Now add the batter mix all adjust salt. Keep this for 5 minutes. Heat sufficient oil for deep frying in a kadhai on medium flame. Dip one by one marinated beans to hot oil. Do no...

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...

Chaula biri dantikili

Biri chaula dantikili ******************* Ingredients...... Rice flour - 1 1/2 cup Urad dal -1 cup Sesame seed - 1or 2 tsp Oil - 1 or 2 tbsp Salt - 1 or 2 tbsp Preparations..... Heat a pan, add urad dal, and roast them well, without changing colour. Once cool make a fine powder of it. Take a bowl, add rice flour, and urad dal flour, black sesame seed, two tbsp oil and salt and mix them well before adding water to this. Now gradually add warm water and knead until the dough is smooth, cover and keep aside. On dinning table spread a clean white sheet apply slightly oil on it . Take dantikili mould fill the dough close it tightly and start making dantikili on sheet as round shaped. Repeat until finish all your dantikili dough. Fill a dantikili mold with dough, seal it tightly, and begin creating circular foam dantikili on a sheet. Continue until you have used up all of the dantikili dough. Allow this uncooked circular dantikili to dry somewhat. In a pan, heat ...

Odisha Plates

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