LG MJEN286UFW Owner's Manual page 86

Indian Roti Basket
Category Weight Limit
1-1 NAAN
1-2 LACHHA
PARANTHA
1-3 APPAM
#
Refer page 135, fig 1
* Refer page 135, fig 2
Utensil
2 Pc Multicook Tawa
&
#
Low Rack
2 Pc Multicook Tawa
&
#
low rack
1 Pc Multicook Tawa
&
High Rack*
For
Refined flour (Maida)
Curd
Milk
Butter
Salt
Castor Sugar
Baking powder
Butter (Melted)
Baking soda
Onion seeds
Method :
1. In a bowl sieve the flour, salt, sugar & baking powder. Rub in butter. Mix curd & Baking
soda& add to the dough. Mix it well & knead a soft dough adding the milk & water (if
required). After making the dough add melted butter & knead the dough again. Keep the
dough covered in a warm place for about 1-2 hours to ferment properly.
2. Keep the tawa on low rack & keep inside the microwave. select category & press start.
3. Divide the dough into 10 equal portions/balls. (approx. of 40 g each). Roll out each
portion in an oblong shape. Brush with melted butter & sprinkle onion seeds on the top.
4. When beeps, keep 2 rolled out naan on the tawa & press start.
5. Serve hot with gravy curry for your choice.
Note: Grease the surface with little oil to prevent the naan from sticking while rolling.
For
Whole wheat flour
Salt
Ghee
Milk
Water
Method :
1. In a bowl combine wheat flour, salt, ghee. Rub them well. Gradually add milk & then
water & knead a soft dough.
2. Keep tawa on low rack, keep inside the microwave. select category & press start.
3. Divide the dough into 11-12 equal portion (approx of 45-46 g). Roll out each portion to a
diameter of 6" spread ½ tsp ghee/oil all over & dust some dry flour. Fold to half & again
repeat the same procedure. So that you get a long strip (like a fan).
4. Apply few drops of ghee on the strip. again roll the strip to form a ball. Roll out the ball to 5"
diameter for laccha parantha.
5. When beeps, keep 2 rolled out laccha parantha on tawa & press start.
6. When beeps, turn the paranthas & again press start. Make all laccha paranthas following
the same procedure.
7. Apply some ghee on top (optional) & crush the parantha slightly to open up the layers.
Serve hot with gravy/curry of your choice. Wrap in foil & store.
For
Rice (soaked for 5-6 hours)
Cooked rice (Boiled)
Fresh coconut shavings
Yeast
Coconut water
Salt & Sugar
Method :
1. Grind together soaked rice, cooked rice & coconut shaving till get a fine thick paste. Do
not add too much water. Instead use coconut water for grinding & diluting. Batter should
have a consistency similar to dosa batter or slightly thickened.
2. Add the yeast (diluted in 2 tbsp coconut water) & salt & sugar to taste. Allow the batter to
ferment at room temperature for atleast 6-8 hours.
3. Keep the tawa on high rack, keep inside the microwave. Select category & press start.
4. When beeps, pour ½ cup batter (approx 100 ml) on tawa & spread evenly to a circle keep
on the rack & press start.
5. When beeps, turn the appam carefully without breaking. Press start.
6. Serve hot with coconut chutney or veg stew.
Note: While pouring the appam batter, try to make a thin size appam. It should not be
very thick.
86
Instructions
Dough
225 g
4 tbsp
100 ml
1 tbsp
1/8 tsp
1 tsp
½ tsp
1 tsp
¼ tsp
1 tsp
Dough
2 cups
½ tsp
2 tbsp
½ cup
½ cup
Batter
1 cup
½ cup
2 cups
¼ tsp
To dissolve yeast & for diluting the batter
As per taste