1 pound unsalted butter (organic if available), a large pot or sauce pan, a few sheets of cheesecloth, a strainer, a clean container or one pound glass jar with a lid.
Another variant is the Kashmiri Kulcha. Made with a dough that is quite similar to the one used for Tel Varu, the Kashmiri Kulcha is quite different from the normal Kulcha. While the normal Kulcha is slightly sour tasting and quite soft, the Kashmiri Kulcha is quite crisp and rusk-like. It comes in two flavors - sweet and salty with a spot of cumin seed. The Kashmiri Kulcha too is normally eaten with tea - Sheer Chai, Kahwa or normal tea.
Depending on your doshric makeup (vata, pitta, or kapha), kicharee can be dressed up, dressed down and flavored for maximum benefits. It is the base upon which a tasty and nourishing meal is created.
Method: Wash the brown rice in running water and soak it for 15-20 hours. Grate the jaggery and keep it aside. Take a heavy bottom vessel and boil 2 cups of water in it. Drain the rice and add it in the boiled water. Let it simmer for 15 minutes. Add 4 cups of milk and let the mixture boil for another 30 minutes. Check for the consistency of rice, it should be soft and mushy.
The Steamed dosa, resembles an appam as it is spotted with air holes and is white. If well cooked it melts in your mouth and it is best when eaten with the tomato chutney and Sambar. For those of you who wouldn't mind the sweetness of grated coconut, you could try it with that too. The Babai Hotel Idli comes soaked in Ghee and you can see butter melting on it. This is for those Ghee lovers.
During the next 30-40 minutes, the water in the butter will boil away. (Approximately 20 percent of butter is composed of water) Milk solids will appear on the surface of the liquid and at the bottom of the pan.
To add extra flavors, heat 2 tsp of ghee (clarified butter) in a wok and fry the nuts for a minute. Add the ghee along with click here the nuts over the cooked dessert.