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Idli Ingredients 1 cup split black gram /Urad Dal 2 ½ cups idly ravva /3cups Parboiled Rice ½ tsp. salt Method Wash and soak split black gram for 8 to 10 hours. Soak Cream of rice later at the time of grinding the gram for 30 min . Drain all the water and Grind the soaked dal into fine thick paste adding water little at a time. Drain all the water from the cream of rice by squeezing , then mix it into the ground batter thoroughly and set for 3- 4 hrs in a warm place For best results allow it to ferment overnight before making idlis. When you are ready to make Idli's add salt and check consistency of the batter it should be that of a thick flow consistency . Grease Idli molds slightly with butter or oil and Ladle spoonful of batter into each mold cover and steam these for 15-20 min. Serve hot with Chutney/Sambar/Pickle. |
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Pesarattu
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Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. oil 1/8 tsp. soda bicarb 2-2 ½ cups buttermilk 1 tsp. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. Add more buttermilk if necessary. ginger grated Roll the dosa in a three-fold cylinder. oil to shallow fry Serve hot with onion and/or coconut chutneys. The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes. Heat griddle and pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Put some oil (1/2 tsp.) over dosa. Lift with a spatula as for basic dosa. |
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Masala Dosa / Plain Dosa Ingredients: 1 cup plain rice. 1 cup parboiled rice. 1/4 cup white urad dal. 1/2 tsp. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred water for grinding Method: Wash the rice and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa-like grains should be felt in Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be 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. Spread chutney spread over dosa. Place a tbsp. masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peeled 4-5 green chillies 1 tbsp. chopped coriander 8-10 cashews halved 1/2 tsp. each urad dal, cumin & mustard seeds 2 tbsp. oil 1/4 tsp. turmeric salt to taste Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt, potatoes, coriander. Mix well. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp. groundnuts salt to taste Grind all ingredients together to form a firm chutney. Use very little water. |
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Upma Ingredients 1 cup semolina (not too fine) 3-4 cashews broken 1 tsp. urad (black) dal 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1 tsp. coriander chopped 3 green chillies chopped 1 onion chopped coarsely 2 tbsp. oil 1 tsp. ghee 1 tsp. lemon juice salt to taste 2-3 cups boiling water few tomato slices Method 1. Heat oil in a heavy pan. 2. Add the cashew, seeds, dal and fry on low till light golden. 3. Add the green chillies, curry leaves and onions. Stir and saute till the onions are pink. 4. Add the the semolina and stir continuously till the semolina gives out a nice aroma. 5. Takes about 7-8 minutes to roast the semolina on low. 6. Add the salt and stir. Carefully pour in 2 cups boiling water and stir well. 7. Use a long handled ladle for stirring to keep away from the spluttering. 8. If it feels too dry , add more water and stir. Keep on low and simmer for 2-3 minutes. 9. Add ghee, lemon juice and coriander and mix well. 10. Mould into a greased cup and un mould onto serving plate. 11. Decorate with tomato slices. 12. Serve hot with steaming coffee or tea. 13. Can accompany with green chutney or sauce. |