WHEAT IDIYAPPAM
WHEAT FLOUR (2 cups ) , RICE FLOUR (1 cup ) --MIX BOTH AND HEAT IN EMPTY HOT PAN UNTIL RAW SMELL GOES
THEN ADD SALT IN IT , USE HOT WATER AND MIX THE FLOUR
PUT THE FLOUR IN IDIYYAPAM MAKER AND SEQUESE AS NORMAL IDIYAPAM AND
STEAM IT FOR 10-15 MINUTES
NOTE : WHEAT IDIYAPPAM SEQUEING IS LITTLE DIFFICULT THEN RICE FLOUR IDIYAPAM
CHILLI CHAPATI
WHEAT IDIYYAPAM |
THEN ADD SALT IN IT , USE HOT WATER AND MIX THE FLOUR
PUT THE FLOUR IN IDIYYAPAM MAKER AND SEQUESE AS NORMAL IDIYAPAM AND
STEAM IT FOR 10-15 MINUTES
NOTE : WHEAT IDIYAPPAM SEQUEING IS LITTLE DIFFICULT THEN RICE FLOUR IDIYAPAM
CHILLI CHAPATI
Heat oil in a kadai , sauté b.onion , g.chilli , ginger +garlic paste , mint and corridor leafs , once raw smell goes add
Tomato purée , chill powder , turmeric powder , Garam masala powder , salt
Now sprinkle some water and start sauté some vegetables like cabbage, carrot , capsicum , beans , peas , baby corn
and add tittle water for VEGES to boil and add A
MIX well until chappati pieces mix with masala
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