idli

Rava idli

Posted on December 21, 2010. Filed under: idli | Tags: , |

INGREDIENTS I

Rava: 1kg I Refined oil: 3-4 tbs I Mustard seeds: 1/2 tsp I ginger (chopped): 1 tsp I green chillies (chopped): 2 tsp I curry leaves (chopped): 25 gms I cashew nuts: as desired I Gram dal: approx 50 gms I curd: 1 1/2 ltr I soda: a pinch I coriander leaves: a bunch I salt to taste. METHOD I In a kadai, heat about 3-4 tablespoons of oil. I Add mustard seeds, gram dal, cashew nuts, green chillies, ginger and curry leaves in that order. Fry all the above ingredients for a minute or two. I Then add the semolina (rava) and toss till ingredients are mixed. Continue to cook until the rava changes colour and emits a light roasted aroma. I Remove from fire and allow the mixture to cool. I A couple of minutes before steaming the idlis, place the cooled mixture in a vessel. Add curd, a pinch of soda, salt to taste and a bunch of coriander leaves and mix well. Take care to see that no lumps remain. I Fill the idli cups/moulds with the batter and cook the idlis in an idli cooker for about 10 minutes. I The idlis are ready to serve. Served best with coriander chutney and potato sagoo (sabji

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Faraali sambhar

Posted on July 15, 2009. Filed under: idli | Tags: , , |

Prepared with the base of vegetables instead of dal, this spicy sambhar is perfect with Faraali Idli.

Serves 4-6

To be boiled and blended into a smooth purée
1 cup bottle gourd (lauki/ doodhi) cubes
1 cup peeled and chopped potato
1 cup peeled and chopped yam (suran)

To be ground into a faraali sambhar powder
5 tsp coriander (dhania) seeds
2 boriya chillies
2 tbsp roasted peanuts
1 tbsp grated dry coconut (kopra)
25mm (1”) stick cinnamon (dalchini)

Other ingredients
½ cup boiled bottle gourd (lauki/ doodhi) cubes
½ cup boiled yam (suran) cubes
Rock salt (sendha namak) to taste
2 tsp oil
1 tsp cumin seeds (jeera)
2-3 boriya chilies
1 tsp lemon juice

1. Heat the prepared purée with 1½ cups of water in a deep non-stick pan; mix well and simmer on a medium flame for 7 to 8 minutes.
2. Add the bottle gourd, yam, ground sambhar powder and rock salt, mix well and bring to boil.
3. For the tempering, heat the oil in a small non-stick pan and add the cumin seeds.
4. When the cumin seeds crackle, add the boriya chillies and sauté for a few seconds.
5. Pour the tempering over the boiling sambhar, mix well and simmer for another 5 to 7 minutes.
6. Add the lemon juice and mix well.
Serve hot.

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Faraali idli

Posted on July 15, 2009. Filed under: idli | Tags: , , |

Surprise yourself with these spongy idlis that taste great with Faraali Sambhar.

Makes approx. 15 idlis

For the idli batter
1 cup sanwa millet (samo)
½ cup sago (sabudana)
1 cup fresh curds (dahi)
2 tsp ginger-green chillies paste
Rock salt (sendha namak) to taste

For the stuffing
1 tsp oil
1 tsp cumin seeds (jeera)
2 tsp ginger-green chillies paste
1 cup boiled and peeled potato cubes
2 tsp sugar
1 tsp lemon juice
Rock salt (sendha namak) to taste

Other ingredients
½ cup roasted peanut powder

For the idli batter
1. Clean and wash the sanwa millet and sago. Drain and keep aside.
2. Combine with the remaining ingredients for the idli and soak for at least 6 hours.

For the stuffing
1. Heat the oil in a broad non-stick kadhai and add the cumin seeds.
2. When they crackle, add the ginger-green chillies paste and sauté for a few seconds.
3. Add potato cubes, sugar, lemon juice, and rock salt and cook for 5 to 7 minutes. Keep aside to cool.
4. Put 1 tbsp of the idli batter into greased idli moulds; layer it with a tbsp of the potato stuffing, sprinkle ½ tsp of roasted peanut powder over this, and top it with a tbsp of the idli batter. Steam for 10 to 12 minutes or till done.
Serve hot with Faraali Sambhar.

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Puttu

Posted on June 29, 2009. Filed under: idli, Snacks | Tags: , |

For this recipe you will need a puttu maker or an idli mould, available in good specialist Asian stores.

Timings :

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Ingredients :

  • 500g/17oz rice flour
  • pinch salt
  • ½ tsp cumin seeds
  • water, as necessary
  • 250g/8½oz freshly grated coconut, or desiccated coconut

Method :

1. In a large mixing bowl, mix together the rice flour, salt and cumin seeds until well combined. Add enough water to bring the flour mixture together as a coarse paste.

2. Fill the bottom section of the puttu maker with water.

3. Spread a layer of the rice flour paste evenly into the top section of the puttu maker, then sprinkle over a layer of the grated coconut. Repeat the process until all of the paste and the coconut has been used up.

4. Bring the water in the puttu maker to the boil. Steam the puttu for 2-3 minutes, or until a toothpick inserted into the cake comes out clean.

5. To serve, turn out the puttu onto a serving plate and serve with sliced banana or ripe plantains.

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Pulse appe

Posted on June 18, 2009. Filed under: idli, Snacks | Tags: , |

Appes are cooked in special appe moulds.

Cooking Time : 40 min.
Fermenting Time : Overnight.
Preparation Time : 20 min.
Soaking Time : 2 hours

Makes about 25 appes.

Ingredients
3/4 cup split Bengal gram (chana dal)
1/4 cup toovar dal (arhar)
1 tablespoon split green gram (moong dal)
1 teaspoon split black gram (urad dal)
1/2 cup parboiledrice
1/2 cup raw rice
1 cup spinach, chopped
salt to taste
oil for cooking
To serve
coconut chutney
For the tempering
1 onion, chopped
1/2 teaspoon chilli powder
4 to 5 curry leaves
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
3 tablespoons oil
Method
1. Soak the chana dal, toovar dal, moong dal, urad dal, parboiled rice and raw rice in lukewarm water for at least 2 hours.
2. Grind to a smooth paste with a little water.
3. Cover and keep aside overnight.
4. Next day, add enough water to get a batter of dropping consistency.
5. Add the spinach and salt.
6. Make a tempering by heating the oil and adding the onion, chilli powder, curry leaves, turmeric powder and asafoetida and heating it till the onion turns light brown.
7. Add this tempering to the batter and mix well.
8. Heat the appe mould on a medium flame and grease it with a little oil.
9. Pour a spoonful of the batter into each mould.
10. Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side.
11. Remove and repeat with the remaining batter.
12. Serve hot with coconut chutney.
Tips
Variation : You may boiled corn instead of spinach.
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Shepu sweet idli

Posted on May 20, 2009. Filed under: idli | Tags: , |

All time favourite with a sprinkling of iron strength! Dill, besides making this recipe colourful and interesting also loads it up with iron.

Cooking Time : 15 mins.
Preparation Time : 15 mins.

Makes 15 idlis.

Ingredients
½ cup finely chopped dill (shepu) leaves
2 cups raw rice, soaked for 4 hours, drained
¼ cup freshly grated coconut
½ cup thick rice flakes (poha)
½ cup buttermilk
½ cup crushed jaggery (gur)
1 teaspoon fruit salt
salt to taste
Method
1. Grind the soaked rice with the grated coconut to a thick smooth paste, adding a little water.
2. Wash the rice flakes, drain and add the buttermilk. Set aside for 10 minutes.
3. Grind the rice flakes in buttermilk to a smooth paste, add the jaggery and grind further till smooth. Add this to the rice batter.
4. Add the chopped dill leaves and salt and mix well.
5. Check the consistency and now add a little water only if required so as to get a thick batter.
6. Add the fruit salt to the batter and sprinkle a little water over it.
7. When the fruit salt starts bubbling, mix gently.
8. Spoon out the batter into greased idli moulds and steam for 8 to 10 minutes.
9. Serve hot.
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Dahi idli

Posted on May 20, 2009. Filed under: idli | Tags: , |

Leftover idlis served with tempered fresh curds.

Serves 4.

Ingredients
4 idlis
salt to taste
For the tempered curds
1 cup fresh curds
1 teaspoon rai (mustard seeds)
1 teaspoon jeera (cumin seeds)
½ teaspoon grated ginger
1 whole dry red chilli, broken into pieces
4 to 6 kadi patta (curry leaves)
1 teaspoon ghee
salt to taste
For the garnish
1 tablespoon coriander leaves
Method
1. Whisk the curds with salt and keep aside.
2. Heat the ghee in a small pan and add the mustard and cumin seeds to it.
3. When they crackle, add the dry red chilli and kadi patta and pour over the curds. Mix well.
4. Cut the idlis into strips and set aside.
5. Dip in water, drain and microwave covered for 1 minute.
6. Pour the tempered curds over the idli strips
7. Garnish with coriander and serve immediately.
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Rawa idli (Microwave)

Posted on May 20, 2009. Filed under: idli | Tags: , , |

Soft and spongy rawa idlis can be made in a jiffy for a quick and satiating breakfast.

Cooking Time : 7 to 8 mins.
Preparation Time : 5 mins.

Makes 12 idlis.

For the batter
1 cup rawa (semolina)
¼ cup curds
1 cup water
1 tablespoon chopped coriander
salt to taste
For the tempering
½ teaspoon mustard seeds (rai)
½ teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 teaspoon urad dal (split black lentils)
1 tablespoon broken cashewnuts
4 to 6 curry leaves
2 green chillies, chopped
1 teaspoon oil
½ teaspoon ghee
Other ingredients
¾ teaspoon unflavoured fruit salt
oil for greasing
For the batter
1. Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.
For the tempering
1. Combine the oil, ghee, mustard seeds, cumin seeds, urad dal and asafoetida in a microwave safe bowl and microwave on HIGH for 2 minutes.
2. Add the cashewnuts, curry leaves, green chillies and microwave for 1 more minute.
How to proceed
1. Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on HIGH for 1 minute. Grease the idli moulds using little oil.
2. Add the tempering and the fruit salt to the batter and mix well.
3. Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on HIGH for 2 minutes.
4. Repeat with the remaining batter to make 8 more idlis.
5. Serve hot with coconut chutney and sambhar.
Tips
Handy tips :
Fruit salt contains sodium so the salt has to added accordingly.
After adding fruit salt you have to make the idlis immediately as the fruit salt will loose its effect very soon.
The idlis will not fluff up very well.
We have used plastic microwave safe idli stand with 8 idlis in each container.
You can use small glass bowls instead and cover them with plastic (microwave safe) wrap to retain the moisture.
The time taken to cook the idlis will depend upon the number of idlis you make at a time.
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Dosa

Posted on May 20, 2009. Filed under: idli | Tags: , , |

The preparation which has put South India on every culinary hot spot of the world. Served traditionally with sambhar and chutney.

Cooking Time : 20 min.
Fermenting Time : 4 hours.
Preparation Time : 10 min.
Soaking Time : 2 hours.

Makes 8 dosas.

Ingredients
1 cup raw rice
1/3 cup split black gram (urad dal)
2 tablespoons cooked rice
2 tablespoons beaten rice (poha)
5 to 7 fenugreek seeds (methi)
salt to taste
oil for cooking
To serve

coconut chutney

sambhar



Method
1. Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 hours.
2. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
5. Repeat with the remaining batter.
6. Serve with coconut chutney and sambhar.
Tips
VARIATION : MASALA DOSA
When the dosa is cooked, put some potato bhaji on it. Roll to form a cylindrical shape and serve hot.
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Idli curry

Posted on May 20, 2009. Filed under: idli | Tags: , , |

A sweet and tangy curry.

Cooking Time : 20 min.
Preparation Time : 5 min.

Serves 4.

Ingredients
8 leftover idlis, cut into pieces
2 onions, chopped
1/2 teaspoon ginger paste
1/2 cup tomato puree
1/2 cup green peas

1 teaspoon sambhar masala

1/2 teaspoon chilli powder
a pinch sugar
1/4 cup milk
3 tablespoons oil
salt to taste
For the garnish
2 tablespoons chopped coriander
Method
1. Heat 2 tablespoons of oil in a shallow frying pan. Fry the idli pieces till golden brown and keep aside.
2. Heat the remaining oil in the same pan. Add the onions and ginger paste and fry for some time.
3. Add the tomato puree, green peas, sambhar masala, chilli powder, sugar and salt and heat till the peas are cooked.
4. Then add 1 cup of water and 1/4 cup of milk and boil the curry. Keep aside.
5. When you are ready to serve, heat the curry and add the idli pieces.
6. Serve hot garnished with the coriander.

SAMBHAR MASALA

Cooking Time : 15 min.
Preparation Time : 20 min.

Serves 4 to 6.

Ingredients
6 to 8 red chillies
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds (methi)
1 tablespoon toovar dal (arhar)
1 tablespoon split Bengal gram (chana dal)
1 tablespoon split black gram (urad dal)
1 teaspoon turmeric powder (haldi)
1/2 teaspoon asafoetida (hing)
1 teaspoon oil
Method
1. Heat the oil and roast all the the ingredients for the sambhar masala in it.
2. Grind to a fine paste in a blender using a little water.
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