thecommonmanstravelguide

Appalam , Vadam & Vathal Series – part 1 Jawwarisi Vadam

Appalam, Vadam and Vathal even though are used across the country, in South Indian families they are used almost every day. Making Appalam Vadam etc though are not very difficult, one can make them in small batches over a period of time. They can be easily stored for almost the whole year, in Airtight containers.InContinue reading “Appalam , Vadam & Vathal Series – part 1 Jawwarisi Vadam”

Sabudana upma

Sago also called jawarrisi or sabudana.Wash and Soak 2 cups of Sago for atleast a couple of hours.Dry roast half a cup of Peanuts, remove skin and grind in a mixer to make a coarse powder( do not run the mixer on high speed as the peanuts will shed oil and it will become aContinue reading “Sabudana upma”

Dill leaves Dosa

Soak 2 cups of raw rice in water for 3 hours. Drain and grind into a fine batter in a mixer grinder adding some water. Add salt to taste. Now take a ladleful of this batter in a pan and add 1 cup of water and heat on low flame for a 2-3 mins stirringContinue reading “Dill leaves Dosa”