Soak
rice, urad dal, channa dal, fenugreek seeds except red chilli pepper salt and
(cooked rice, if you are using) for 3-4 hours then drain the water. Grind it
with little water in mixer or blender. Add water very carefully. You can grind
in batches.
Keep
overnight in warm place for fermentation (10-12hours). It will ferment well.
Batter
tends to rise from 1-2 inch depending upon the weather and the place where you
reside.
Morning
add some salt and water to get the desired consistency and stir well.
Heat 1tsp. of oil in a non-stick pan, add mustard seeds, cumin seeds and when the mustard seeds
start to splutter, add curry leaves and
fry for 10 seconds.
And pour the tempering along with the oil
over the batter.
Add in
finely chopped onion, green chilli and curry leaves.
Heat the
Paddu tava/pan and add little butter in each of the compartments. Mix the
batter well and start pouring the batter.
Once
both the sides turn brown, remove from the tava/pan and serve hot with chutney
of your choice.
Place the pan in medium heat. Add green
chilies sauté it using oil. Add chopped onion; curry leaves and garlic sauté
until onion turns light brown
Transfer to grinder jar, add coconut, add roasted
channa dal/daria add tamarind paste, add water and salt and grind until smooth paste.
And transfer the chutney into bowl.
Heat 1tsp. of oil in a non-stick pan, add mustard seeds, cumin seeds and when the mustard
seeds starts to splutter, add urad dal and fry till it turns golden brown color.
Add
curry leaves and fry for 10 seconds. Then add
red chilies and fry.
And pour the tempering along with the oil
over the chutney.
Serve with Dosa, Idli, vada, pakoda, rice,
Rice Roti or Chapathi.
2 cups unbleached all-purpose flour, plus more for dusting the board
1 tbsp.
Baking powder
½ tsp. Baking soda
1 tsp.
Salt
6 tbsp.
Butter
1 cup
Buttermilk (approx.)
1 tbsp.
Sugar
1 tbsp.
Garlic powder
For brushing on top
1tbsp.
Butter
Instructions
Preheat
your oven to 450°F.
Combine
the dry ingredients in a bowl
Grate
the cold butter into the flour mixture.
Gently mix
the flour until it resembles course meal.
Add the
buttermilk and mix just until combined.
If it
appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the
dough out onto a floured board.
Gently,
gently PAT (do NOT roll with a rolling pin) the dough out until it's about
1/2" thick. Fold the dough about 5 times; gently press the dough down to a
1-inch thick.
Use a round
cutter to cut into rounds.
Place the
biscuits on a cookie sheet- put them about 1 inch apart- these will not raise
as high as the biscuits put close together.
Bake
for about 10-12 minutes the biscuits will be a beautiful light golden brown on
top and bottom.
Brush generously with melted butter as soon as they come
out of the oven.
