Dhavanai Idly - Dosa

Wednesday, January 28, 2009

This Recipe adopted from here and came out great and healthy too since it has got Dhals equally. I also made the Dosa with the leftover Batter. Sorry for Poor picture quality.

Ingredients

Urad dal (Black gram) – ½ cup
Channa dal (Bengal gram)-½ cup
Toor dal(Red Gram) -½ cup
Raw rice -1½ cup
For tempering
Mustard seeds -1 tsp
Urad dal – 1 tsp
Curry leaves
Coconut ½ cup freshly grated
Ginger finely chopped.

Method
1) Total Dal quantity should be equal to Rice. Soak chana Dal&Toor Dal together and Urud Dal and Rice seperately for 2 hrs

2) Grind Chana Dal and toor Dal first, rice second and Urud Dal last and mix all of them with salt and ferment it overnight.

3) Heat oil in a pan splutter mustard seeds,urad dal,curry leaves, ginger and coconut . sauté it for few minutes and add to the batter. Grease any cup (I tried Glass and China) with Oil and fill with the batter and cook in steam until they are cooked (approximately 20 mins

I used Idly cooker and also pressure cooker without weight and both turned out good.

Take out the Idly with knife or spoon and serve hot with your favourite chutney/Sambar
Here is the Dosa I made with the left over batter

Idly Manchurian

Tuesday, January 20, 2009

Idli Manchurian is another way to consume left over idlies apart from making Idly Upma. Since I want to avoid taking too much oil i am not frying the idly pieces but if using oil is okay then one can fry the idly pieces in oil.

Ingredients

8 Idlis (each idli cut into 4 pieces)

1 medium size onoin chopped
Ginger-Garlic paste
1 tablespoon Chilli sauce (or adjust to taste)
1 tablespoon soysauce
2 Tablespoons tomatosauce
2 Tablespoons Oil
1 teaspoon Paprika(mild chilli powder)
small bunch of spring onions chopped (white and green parts seperated)
salt to taste
Method

1) Spray 1 Tablespoon oil and paprika on idly pieces and bake in oven at 350 degrees for 15 to 20 mins

2) Heat remaining oil in a pan, add ginger-garlic paste and fry for couple of mins and then add chopped onions and fry until they turn transparent

3) Add chilli-soy-tomato sauce and salt. make sure not to add much salt since Idly itself will have salt already. Fry for 3 to 4 mins and then add baked Idlies and fry for another 2 to 3 mins

4) Garnish with spring onions and serve hot.

I am sure kids will love this and also people who feel bored to eat Idly always. It is not very tough to make if you have all the sauces ready.

Idly (steamed Rice cakes)

Friday, January 2, 2009

Ingredients

2 cups idly rice
1 cup raw rice
1 cup urud Dal
salt to taste
Method
1) Wash the all ingredients except the salt and soak in water overnight or upto 6 hours

2) Grind them into some what thick paste by adding water and mix with salt

3) Keep this batter covered overnight. You can realize the increase in quanty when it is done and ready to make Idly.

4) Apply oil to idly plates and fill them with the batter and cook in idly cooker or pressure cooker for around 10 to 15 mins

5) Serve hot with chutney(ground nut or coconut chutney) or idli chilli powder or sambar.


Notes:

1) Make sure you will use container in such a way that atleast 1/3rd of the space is left so that the batter will not come out when it rises.

2) If the weather is cold it may take more time. Alternatively you can keep this in oven with the light on so as to maintain a warm temperature and the batter will be done overnight