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Parched rice *

Puffed rice :- (using rice) 

 


 


http://lh5.google.com/image/seemaajith/RhQwFa3HCmI/AAAAAAAAAjc/pXcMnpOVkP8/M%20Idli1.jpg

 Dosa  *          

Dosa is another common fermented product used in India. This is prepared from a fermented batter of rice and pulse in the proportions ranging from 6:1 to 10:1. Both the ingredients are finely ground, unlike in the idli batter which contains the rice component in a coarse consistency. The dosa batter is very thin and dosa is baked on a hot pan. The thickness of a thin pancake depends upon the consistency of the batter. Thin batter gives a thin pancake, although it may stick to the pan.    

http://lh5.google.com/image/seemaajith/RmB9rhPirvI/AAAAAAAABCI/TltYrtYdAzM/Plantain%20%20Dosa2.jpg     

http://www.gelskitchen.com/images/recipes/10243/rawa_dhokla.jpg


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http://www.21food.com/userImages/sachinsurawase/sachinsurawase$111112924.jpg

 



Rice flour              

Salt                        

Citric acid            

NaHCO3                    

0.2%    

  1. Another batch of instant mix was prepared by adding yeast (0.1%) without the addition of citric acid and sodium bicarbonate.


http://static.flickr.com/23/92530960_0ad463aae7.jpg

Ingredients (g)

 

Parboiled rice flour 50
Raw rice flour 50
Salt 2

 

 

 

 

Method

Mix all the ingredients and stored, in the polythene bag.

 

Rice flour (%) 90
Black gram flour (%) 10
Salt (g) 2
Water (ml) 92
White sesame seed 5

The dough was prepared by the addition of hydrogenated fat –5 g and water and extruded in a hand extruder of local make with 4 mm diameter orifice and fried in the heated oil at 180 for 3-5 minutes.               

Preparation of vadagam


*     - Post Harvest Technology Centre, TNAU, Coimbatore.

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