Jain Food Recipes

Jain Idli Powder Chatni

Jain Idli Powder Chatni Recipe

By avni Published: January 31, 2014

    Ingredients

    Instructions

    1. Take a non stick pan, heat the oil
    2. Add Urad daal, fry till the color changes to golden brown, remove it and keep it aside
    3. Add Channa daal, fry till the color changes to golden brown, roast it without oil
    4. Mix all the ingredients in the mixture
    5. Grind it and make a coarse powder
    6. Serve it with oil or ghee
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    Jain Molaga Podi Powder (Dry Chutney Powder)

    Jain Molaga Podi Powder (Dry Chutney Powder) Recipe

    By avni Published: July 30, 2013

    • Prep: 10 mins
    • Cook: 10 mins
    • Ready In: 20 mins

    Ingredients

    Instructions

    1. Roast the daals and allow it to cool down
    2. Roast dry roast Red Chilies, Coriander Seeds and Curry Leaves and keep it separate
    3. In the same vessel roast Coconut Powder and Asafoetida until the coconut changes color
    4. Grind all the ingredients together to fine powder (small coarse still visible)
    5. Allow it to cool
    6. Store the powder in the airtight container and keep it in the pantry or refrigerator
    7. Serve the chutney powder dry or add a little oil or ghee to make a dipping sauce.
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    Dosa

    Dosa Recipe

    By avni Published: October 3, 2012

    • Yield: 25 to 30 depending upon the size and thickness (6 Servings)
    • Prep: 8 hrs to 1 day mins
    • Cook: 5 mins
    • Ready In: 13 mins

    Ingredients

    Instructions

    1. Soak the daal and the rice overnight
    2. Grind it in the chakki and add water as required (you can add more water as compared to idli batter) add salt at this point
    3. After making a smooth paste add the fenugreek seeds and set it aside in a warm place for 8 hrs to ferment
    4. Take a non stick pan. Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.
    5. Fill the ladle upto the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty. Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
    6. When the upper surface begins to look cooked flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.
    7. The Dosa is almost done. Fold it in half and allow to cook for 30 seconds more.
    8. Serve it hot with south Indian chutney sambhar or gunpowder churney
    9. Before you start making the next Dosa, fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next Dosa will spread evenly and not break because the pan is too hot. Now proceed as you did for the last Dosa.
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    Idli

    Idli Recipe

    By avni Published: October 3, 2012

    • Yield: 60 dlis (10 Servings)
    • Prep: 8hrs to 1 day mins
    • Cook: 15 mins
    • Ready In: 23 mins

    Ingredients

    Instructions

    1. Soak the rice and urad dal together in water for 6 to 8 hours
    2. Grind them in the chakki and add little Water as needed; add the salt too at this point
    3. Keep the batter aside in a warm place for 8-9 hours or overnight for fermenting
    4. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
    5. Steam cook idlis on medium heat for 10 to 12 minutes
    6. Use the knife to remove the idlis
    7. Serve them hot with coconut chutney and sambhar
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