Fluffy Idly
Ingredients:
Idly rice - 1 kilo (parboiled rice )
Urad dal -1 cup
Feenugreek seed - 1 tbsp
cooked rice -1 handful
Salt to taste
baking soda - (less than)1/4 tsp
Method:
- Wash and soak the rice for 6 hrs.
- wash urad dal and feenugreek together and soak for an hour before you grind.
- First grind the dal & feenugreek into a smooth fine paste.
- Then grind the rice, when its done 3/4 add the cooked rice, salt and baking soda.
- Now mix both the dal and the rice mixture throughly. Add water if you need.The mixture should be in Idly consistency.(It should not be neither thick nor thin)
- Now the batter is ready to cook Idlies.
- This is how it should look.
Onion uthappam:
Ingredients:
Idly batter - 2 cups ( see recipe for idly )
Onion finely chopped - 4
Green chillies finely chopped - 2
Coriander leaves - 2 strands finely chopped
Oil - 1/4 cups
Method:
- Heat 1 tsp of oil in a frying pan.
- Pour 1 big spoonfull of the idly batter on the center of a heated frying pan.Let it spread on its own to take a round shape.
- Sprinkle few chopped onions, coriander leaves and green chillies on top of the batter.
- When the base is golden brown i.e. approximately 2 minutes, turn the side and cook well.
- Serve piping hot with sambar or chutney of your choice.
Tips:
- For crispier uthappam pierce a hole in the middle and pour little oil while cooking.
- You could try different toppings and make tomato uthappam,coconut uthappam, beetroot uthappam, carrot uthappam, mixed uthappam etc.
Dosa recipe
To prepare crisp dosas you need:
INGREDIENTS:
· 3 cups parboiled rice (washed and soaked overnight)
· 1 cup urad dal (washed and soaked overnight)
· 1/2 tsp. soda bicarbonate
· Salt to taste
Method of preparation:
· Having soaked both rice and dal separately, wash well with plenty of water.
· Grind dal to a very fine paste.
· Grind rice till fine grains are left (like very fine semolina).
· Mix both rice and dal together after grinding.
· Add soda bi-carb and salt and beat well.
· Add a little water if necessary.
· The batter should be fairly thick.
· Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)
· Add to the batter, add more water if required.
· The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
· Heat the iron griddle or non-stick tawa well.
· Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
· Pour a tsp. of ghee or oil over it.
· Remove with spatula when crisp.
Have with coconut chutney and sambar.
Ingredients:
Rava - 1 cup
Maida - 1cup
Rice flour-1/2 cup
Salt to taste
Oil
Mix the rice flour, maida and rava with some water and make it into a smooth batter.
Cover and keep it in a warm place for about seven hours to ferment.
Method:
Heat a flat pan (Thava) and Grease it with a spoon of oil.
Add some water in the dosa batter and make it into a thin batter.
Pour 1/2 cup of the batter in center of the pan (tava) and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter.
Dot the edges with little oil and cook until golden brown.
Using a spatula carefully fold the dosa and remove from the pan.
Repeat doing this with the remaining batter to make more dosas.
Serve hot with chutneys or sambar.
We can also make gothumai (wheat) dosas in the same way with out adding rava.
INGREDIENTS:
2 idlis (cut into 4 each)
200 gm mixed vegetables ( peas, carrots, French beans & potatoes)
1 tbsp raisins
3 tbsp ghee or oil
2 onions (chopped)
1 tsp ginger (finely chopped)
1/2 cup yoghurt (hung)
1 tbsp cashew nut paste
2 tbsp poppy seeds
1 tsp chilli powder
1/2 tsp turmeric powder
1 green chilli
1 tsp coriander seeds
1/2 tsp jeera
2 tbsp tomato puree
Salt to taste
1/2 tsp garam masala
FOR GARNISHING:
Coriander leaves (chopped)
1/2 cup cream
METHOD:
- Cube the carrots, string the beans and dice them. Dice the potatoes. Parboil all the vegetables including the peas.
- Grind together cashew nut paste, poppy seeds, coriander seeds, jeera and green chilli to a fine paste.
- Heat oil and fry onions till they are light brown. Add chilli powder and turmeric powder and fry for a few seconds. Add ginger, tomato puree and fry again till the oil separates.
- Add the ground paste, salt and yoghurt. Cook till the oil separates again. Add the idlis, parboiled vegetables, raisins and cook for 5 minutes in one cup water over a low flame.
- Remove from fire, sprinkle garam masala and stir in cream. Garnish with chopped coriander leaves and serve hot.
INGREDIENTS:
2 idlis (sliced lengthwise)
1 onion (sliced)
1 small potato (boiled and sliced)
1 cup mixed vegetables, boiled (peas, carrots, beans etc )
1 cup sprouts
2 green chillies (chopped)
1 tbsp oil
1/2 tsp jeera
1 tomato (deseeded & chopped)
Salt to taste
1 tbsp lemon juice
FOR GARNISHING:
A few fried cashew nuts
Coriander leaves (chopped)
METHOD:
- Heat oil and saute onions and jeera till onions are translucent. Add boiled vegetables, potato, sprouts, green chillies and stir till heated.
- Add sliced idlis, tomatoes, lemon juice and salt and cook till the contents thoroughly heated.
- Remove from fire and garnish with cashew nuts and coriander leaves.
INGREDIENTS:
2 idlis (cubed)
100 gm cabbage (grated)
100 gm potatoes (sliced and fried)
100 gm mushrooms (washed & sliced)
1 capsicum (sliced lengthwise)
1 onion ( sliced)
1/2" ginger (sliced)
2 green chillies ( chopped)
1/4 tsp red chilli flakes
1/2 tsp coriander seeds
1 tsp amchur (dry mango powder)
1/4 tsp turmeric powder
1 bay leaf
2 cloves
2 green cardamoms
1-1/2 tbsp oil
Salt to taste
FOR GARNISHING
1 tbsp mint leaves (chopped)
Coriander leaves
METHOD:
- Heat oil in a wok and add the bay leaf, cloves, cardamoms and coriander seeds and stir for a few seconds.
- Add onions, mushrooms and saute for one minute. Add ginger, capsicum, cabbage, green chillies, turmeric powder and stir-fry for 1-2 minutes.
- Add idlis, potatoes,salt, chilli flakes and amchur. Stir till contents are thoroughly heated.
- Ladle onto serving dish and garnish with mint and coriander leaves.
Ingredients:
