MysorePa. The real trick and the Simplest Way!

-

 Learnt it from Madras Samayal and writing it only to remember the right way.

Ingredients:

1. Besan- 1.5 cups

2. Sugar- 1.5 cup

3. Ghee- 1.5 cup+ 2 tbsp


Procedure:

1. Heat  the ghee first and transfer it to a glass bowl or a wide stainless steel bowl.

2. Dry roast besan for atleast 5 mins. You should get the aroma of the besan well.

3. Mix the besan slowly into the ghee bowl. In this step, I used an electric hand mixer to whisk the besan and ghee well.

4. Now, add the sugar into a thick bottom pan and add less than 1/4 cup of water. Let the sugar syrup get to atleast one strand consistency.

5. Add the mixture of step 3 slowly and let it all blend well.

6. Add 2 tbsp of ghee slowly and mysorepa will get thick

7. Apply few drops of ghee in a plate and transfer the contents.

8. I used dosa turning ladle (Dosai thiruppi) to layer the mysorepaa evenly and cut them into nice squares.


This was one of the best preparations indeed and was far less time consuming,




Comments

  1. KrithikaSeptember 1, 2020 at 9:17 PM

    Super.. looks so mouth watering...will try this..thank you Vidya for posting

    ReplyDelete

Post a Comment

Popular posts from this blog

Dum Puliyodharai/ Puli Sadham/ Temple Style Tamarind Rice

-
Image
This recipe is the preparation in Madurai Meenakshi Amman temple. Ingredients: 1.Tamarind - one small lemon size 2.to saute: Mustard 1 tbsp; channa dhal- 2 tbsp,urad dhal- 2 tbsp; hing- 1/2 tbsp; curry leaves - one handful 3.to roast and grind: Pepper-1 tbsp;coriander seeds-2 tbsp; sesame seeds - 2 tbsp,fenugreek seeds - 1 tbsp 4.red chillies- 7 cut into half 5.Ponni rice - 1.5 cup 6.salt to taste 7.sesame oil - 5 tbsp 8.turmeric powder - 1 tbsp Procedure: In a pan,dry roast ingredients for roasting one after another until they splutter. Cool abd grind them coarsely. Then take a thick bottom pan and add 3tbsp of sesame oil. Add mustard seeds,channa dhal,urad dhal,red chillies, hing and curry leaves. I used Prestige Pressure pan. Measure and add tamarind juice. We need around three cups of water for a cup of rice including tamarind extract. For the 1.5cups of rice 4.5 cups would be needed. Add turmeric powder and salt after adding water. Let it boil first. Now add
Read more

Sweet Potato Dosai (Sakkaravalli Kizhangu Dosa)

-
Image
  This is a recipe that was found only by way of a fun experiment. We had boiled nearly 4-5 sweet potatoes (Japan variety) that is purple in color. We then soaked 2 cups of Idli rice and 1/2 cup of urad dhal, 3-4 red chillies, 1 tbsp of Fennel for 2 hours and grinded all together, including the boiled and peeled sweet potatoes. This is a yummy variation and the color is also attractive for the kids to eat. This is best served with a tbsp of Honey.
Read more

Thattu Idli without idli stand

-
Image
Thattu idli, is a special variety of idli, prepared with sago. Adding sago makes it very soft. 1. Raw rice- 2 cups 2. Idli rice-2 cups 3. Urad dhal- 1 cup 4. Sago- 2 cups 5. Fenugreek - 1 tbsp. We tasted this Thatte Idli during our last visit to Karnataka,India and have always wanted to try this recipe. Soak all the rice and sago together for 4 hours. Soak Urad dhal and Fenugreek separately. Grind together adding salt in a wet grinder. Allow to ferment overnight. I have only an idiappam stand and here is how I managed. I bought some banana leaves, cut them to suit the idiappam plates and I greased the leaves with sesame oil and steamed them.   In ten minutes, we got best thattu idlies that goes well with chutneys, sambar or podi. Happy Cooking! These idlies were not very white as these were cooked in leaves. That is okay for someone like me who does not want to add another utensil to my small kitchen.
Read more