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* Vijaya wanted the recipe for padarpeni. Jayalakshmi from Halls Road, Kilpauk, has sent the following recipe: Mix 250 gm of peni rava with a pinch of salt and a little water and keep aside for about 20 minutes. Then add 50 gm of ghee to the above mixture, make 6 to 8 balls and then roll into chapatis with the help of rice flour. Mix 50 gm or half cup of finely ground rice flour with 200 gm of solid ghee using the heat of the palm. Spread this mix over the rolled chapatis (one on top of another; three in each set). Fold these sets of three and cut them into three or four pieces. Make puri size rolled chapatis from these pieces and fry in ghee or refined oil. The fried pieces should be kept separately on a plate to avoid breakage and served with badam milk as topping or powdered sugar and milk. If this dish is made using padar rava, it is called padarpeni. If it is made using chiroti rava, it is known as chiroti. Chiroti rava is available in all Nilgiris stores.
Dial 28365010 or e-mail gfl@rashmiudaysingh.com or mail us at Good Food Line, Metro Plus, The Hindu, Kasturi Buildings, 859/860 Anna Salai, Chennai- 600002.
RASHMI UDAY SINGH
(Rashmi Uday Singh is a food reporter, critic and author for 21 years. Food and health are her passions. )
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