kerongeek.blogg.se - Welcome page for mportfolio

Welcome page for mportfolio pro#

Given that it can make or break your career, creating your design portfolio in itself becomes the most important design exercise of your career. However, failing at putting your best foot forward with your design portfolio can lead to rejects and spell doom.

A great design portfolio can propel you towards success, open up new opportunities, and get you just the kind of work you want. Whether you are a graphic designer, a product designer, an illustrator, a web designer or a multimedia artist, design portfolios are the prism through which designers are constantly evaluated by new clients and potential employers. Your design portfolio represents a window for the world to view your work and judge your talent, skills and experience.

If you want crisp adai, add some rice flour to the refrigerated batter.Thinking about creating a design portfolio website? We have handpicked 25 outstanding design portfolio websites built with Pixpa to take inspiration from.

Trying to cook cold batter often discolors/ browns the adai without cooking it well.

For best results bring cold refrigerated batter to room temperature before making adai.

If required add little water as the batter turns thick upon resting. Bring it to room temperature before using it.

The batter can be refrigerated for 2 to 3 days.

It turns out delicious but it won’t taste the same as traditional adai.

You can use only masoor dal (red lentils) to substitute all the lentils in the recipe.

You may skip the urad dal or substitute it with any other lentils.

Using more urad dal in the recipe gives you a raw flavour of urad dal in the adai because we don’t ferment the batter.

Substituting toor dal with chana dal makes delicious and super flavorful adai but doing it the other way won’t give you the best flavour.

You can substitute toor dal and chana dal one for the other.

The quantity of rice mentioned in the recipe gives you slightly crisp adai. Sometimes I also soak them the previous night (for 8 hours), blend them in the morning & use the batter directly without resting.įor more breakfast recipes, you can check I usually soak, blend, rest and then keep the batter in the fridge the previous night to prepare the next morning’s breakfast. However it can be rested for 2 to 4 hours to enhance the flavors. This family favorite adai recipe uses very little urad dal and we personally prefer a small portion of moong lentils which actually improves the flavour profile.Īdai dosa is usually made slightly thicker than the thin dosas.Īll the lentils, rice and chilies are soaked for 4 hours and ground to a slightly thick coarse batter.

Welcome page for mportfolio pro#

For more details on substitutions check my pro tips section below. However you can substitute one lentil for the other without affecting the texture but the flavour changes. The proportions I have used go well with my family. These spices are very essential and without these your adai will be just bland.Įvery Tamil speaking household may have a different recipe with varying proportions of rice & lentils. Ginger, red chilies, hing and cumin seeds are the spices used for extra flavour and heat.

Rice is used to give the adai dosa a slightly crisp texture and various lentils impart different flavours. My adai recipe needs rice, chana dal, toor dal, a small portion of urad dal and moong dal. Whether you are looking for healthy meal option or trying to include more protein in your diet, these are simply great for you! You will love these adai for everything – for the flavour, texture and for the fact they are nourishing. Adai is one such variation and is similar to the Andhra Pesarattu which is made with green moong dal and spices.

We make many kinds of dosas using lentils, rice, grains and even with flour. Indian crepes known as dosas are a very popular food from the South Indian cuisine.