IDLI /SOUTH INDIAN IDLI

No South Indian breakfast is complete without

a couple or more of soft,spongy ,fluffy hot idlis...

In fact, Idlis -served with a combination of 

coconut chutney and vegetable sambar makes 

it one of the best ,nutritionally balanced, low fat 

breakfast in the world... 

Making of the idli is one of the easiest thing for 

any South Indian but the same simple recipe

poses a great challenge to people from 

the Northern parts of the country...

If you follow the steps meticulously, then making Idlis 

is a cakewalk to you too...

INGREDIENTS

• IDLI RICE -4 CUPS
• DEHUSKED URAD DHAL-1 CUP
• FENUGREEK  SEEDS(optional)-1 TEASPOON
• SALT TO TASTE

PREPARING THE BATTER

• Soak the rice and urad dhal in seperate containers with enough water. Soak the fenugreek seeds along with the urad dhal.
• Let them soak for 4-5 hours .
• Drain and wash them well with lots of water.
• Now add the drained urad dhal and fenugreek to a  grinder and grind well adding little water at a time.(Some add a lot of water at one go and switch on the grinder and let in run for a long time-that does not give the desired result)
• As the grinding goes on,you get a smooth, light and fluffy batter. 
• Take a little blob of this batter and drop it in a bowl of water. If the batter floats as a ball,then you can be sure that the urad dhal is well ground.
• Now remove this batter from the grinder and transfer it to a large vessel.
• Next ,add the drained and cleaned  soaked rice to the grinder and grind well with enough water.
• Let the rice be very slightly grainy in texture when ground.(too smooth batter spoils the lightness and softness)
• Now mix both the ground batters and add salt to taste.
• Ferment well for 6-8 hours(depending on the weather- in hot Indian summer months,you need just 5-6 hours for the batter to ferment and rise while colder days need longer hours ,Sometimes even a day)
• When the batter has risen well, mix slightly.
• Leaving it in  the fridge helps you make soft idlis for a few days  but storing them outside the fridge lets the batter turn sour...but the sour batter is great for dosas,utthappams,kara appams/paniyarams etc.
• So,once you master the batter making,you can use your creativity and turn out a number of breakfast and dinner recipes...

TO MAKE IDLIS...

• Grease the plates of an Idli mould/idli thattu.
• Pour a ladle of batter in every depression in the mould.
• Set the moulds in the stand and steam them in an idli cooker or pressure cooker  (without weight) for 8 - 10 minutes.
• To test if they are well cooked,insert a sharp knife into one idle.If it comes out clean ,then they are done.

Serve hot with coconut chutney,coriander /mint/tomato chutney and sambar.

Another easily available side dish for idlis are Idli Milagaai Podi and Sesame oil...

Linking to...
http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

DHOKLA

      Here are some soft and melt in the mouth Dhoklas....

INGREDIENTS

• CHANNA DHAL-2 CUPS
• DESKINNED URAD DHAL-1 TABLESPOON
• GREEN CHILLIES-5-6
• LIME JUICE-1 TABLESPOON
• GINGER-I SMALL PIECE
• TURMERIC-1/4 TEASPOON
• ASAFOETIDA - FEW PINCHES
• MUSTARD SEEDS-1/2 TEASPOON
• BICARBONATE OF SODA-1/4 TEASPOON
• CORIANDER LEAVES -FEW
• CURRY LEAVES-FEW
• OIL-2 TABLESPOON
• SUGAR-1 TEASPOON
• SALT TO TASTE

METHOD

1. Soak  the dhals for 4-5 hours. Clean .
2. Grind to a paste (like adai batter) with ginger,2 chillies, asafoetida and salt.
3. Keep aside for a few hours.
4. Add the lime juice and Bicarbonate of soda and let it froth well.
5. Fill a greased tray up to 1/3 of the containers height.
6. Steam for 10 -15 minutes in a cooker .Cut into squares when cool.
7. Now ,heat the oil in a pan. Fry the mustard seeds,chopped green chillies and curry leaves .
8. Add a few tablespoons of water to the pan and add some sugar to it.Cook foe a few seconds till the sugar dissolves.
9. Now pour the chilli,mustard ,sugar mixture over the dhoklas.
10. Let it soak up the liquid.
11. Garnish with coriander leaves. 

• Serve with mint chutney and sweet chutney.
• This is wholesome protien rich,low fat,healthy and tasty snack.

RAWA IDLI

            Here are some super soft,mildly spiced wholesome,

            easy to make  Rawa idlis  - a speciality from Karnataka...

INGREDIENTS

• RAWA  -2 CUPS
• SOUR CURD-1 1/2 CUPS
• OIL - 2 TABLESPOONS
• MUSTARD SEEDS -1/4 TEASPOON
• URAD DHAL -2 TEASPOONS
• CHANNA DHAL-1 TEASPOON
• GREEN CHILLIES- 3-4
• GINGER -FEW BITS
• CASHEW NUTS - 10-12
• ASAFOETIDA - FEW PINCHES
• SALT TO TASTE
• BICARBONATE OF SODA-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES - A FEW

         CHOPPED CARROTS BEANS ETC( FEW TEASPOONS) -OPTIONAL

    METHOD

1. Roast the rawa in a tablespoon of hot oil for a minute.Remove from heat.
2. Fry the mustard seeds,urad dhal,channa dhal,broken cashewnuts,finely chopped curry leaves, green chillies and powdered asafoetida .
3. Add salt  and bicarbonate of soda to the curd.Beat well.
4. Add the fried ingredients to the curd.
5. Mix well with the rawa.
6. Set aside for 20-25 minutes.
7. Add some water (if needed) of some buttermilk to the rawa mix to get a slightly thick batter of pouring consistency.
8. Pour some batter in a greased idli plate (or katoris ).
9. Steam cook for 10 -12 minutes of till done.

   SERVE HOT  WITH CHUTNEY AND SAMBAR.