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I'm making some right now. I'm going to run it once through the food processor and then take the immersion blender to it.
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Jan 24, 2019 05:42
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Question for you about those things Dino - I picked up some toor daal, and it was "oiled" - it was the only kind of toor the Indian grocer had. I looked it up and rinsed the ever loving snot out of it. Any comments on or tricks for the oily daal in adai?
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Feb 7, 2019 05:28
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I made some dino dosa batter this weekend. I used a 50-50 mix of brown rice and red cargo rice and it turned out quite ... nice!
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Mar 27, 2019 16:49
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dino. posted:Gita's kitchen is loving legit. She's also freaking organised, and looking at her neatly arranged kitchen is so calming on so many levels. Her South Indian food is (IMO) a skosh more leaning towards Andhra/Karnataka than Tamil Nadu/Kerala. What does that mean? In random places, you'll find her using sugar/jaggery. Not a lot, like the loving gujjus, but a few pinches. Personally, I don't much care for that addition, but she generally says it's optional, which is cool by me. I don't know if anyone is still editing the GWS Wiki, but perhaps you could add that note about the brown rice vs the parboiled rice. They're certainly tasty the way I made them!
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Mar 31, 2019 18:53
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