The main ingredients used are idly rice & urad dal. It is very specific to make the right consistency of batter for preparing soft & fluffy idlis.
Ingredients:
Idly
rice
- 6 cups
Urad dal - 1 cup
Methi / fenugreek seeds - 1 tsbp
Urad dal - 1 cup
Methi / fenugreek seeds - 1 tsbp
Salt as required.
Method:
Wash & soak urad dal & idly rice separately
Put methi seeds with the urad dal.
Allow to soak for 6 to 8 hrs.
Method:
Wash & soak urad dal & idly rice separately
Put methi seeds with the urad dal.
Allow to soak for 6 to 8 hrs.
Now drain the
excess water from soaked urad dal & keep aside to add while grinding.
Chuck the urad dal
into grinder.
Grind adding little
water to the dal, at a time.Grind it to absolute smooth & fluffy
paste.
Take it out in a
bowl.
Add the next
batch....the soaked idly rice.
Once again grind it
to paste.once, it is grinded to smooth paste, open the lid and take away the
grinding stone, swiping off the batter from it.now the rice batter is ready to
be mixed with the urad dal paste prepared before.
Add the urad dal
batter to the rice paste.It's time to add salt &combine.
Mix it real well.
Transfer to bowls.
The batter should
be of smooth &frothy consistency.
Close it up and
keep it in a warm place for about 6 to 7 hrs for fermenting.
Make sure to leave space for the batter to rise in the vessel.
Thats it were done.!
After fermenting, we can see the batter is frothy & well risen.
Make sure to leave space for the batter to rise in the vessel.
Thats it were done.!
After fermenting, we can see the batter is frothy & well risen.
Stir well.
Grease the idly
holder or pan well with oil.
Fill each of them with ¾ th full of batter.
Fill each of them with ¾ th full of batter.
Steam cook in an
idly cooker.
Allow to cook on
medium flame for about 10 to 12 mins or until done.
Once cooked remove
from heat and allow to cool.
Gently take the soft idlis from the plate using a greased spoon.
Now enjoy hot & fluffy idlis along with Sambar &
Gently take the soft idlis from the plate using a greased spoon.
Now enjoy hot & fluffy idlis along with Sambar &
Chutney.
Vegetable Sambar:
For this dish,
vegetables like carrot, ladies finger, drumstick, brinjal and
radish are suitable and tastes awesome. Its a common menu for lunch in South India and its very
healthy recipe.
Ingredients:
Toor
dhal
- 1 cup
Onion - 1
Tomato - 2
Red chilly - 1
Vegetables - 1 cup
Turmeric powder - ¼ tsp
Vendaiyam - ½ tsp
Sambar powder - ½ tbsp
Red chilly powder - 1 tbsp
Mustard seeds - ¼ tsp
Cumin seeds - ½ tsp
Split urad dhal - ½ tsp
Tamarind paste - ¼ tbsp
Curry and coriander leaves
Asafoetida powder
Salt to taste
Method:
Onion - 1
Tomato - 2
Red chilly - 1
Vegetables - 1 cup
Turmeric powder - ¼ tsp
Vendaiyam - ½ tsp
Sambar powder - ½ tbsp
Red chilly powder - 1 tbsp
Mustard seeds - ¼ tsp
Cumin seeds - ½ tsp
Split urad dhal - ½ tsp
Tamarind paste - ¼ tbsp
Curry and coriander leaves
Asafoetida powder
Salt to taste
Method:
Boil thur dhal in
cooked with turmeric powder, vendaiyam and asafoetida powder
Heat oil in pan, temper mustard seeds, cumin seeds, split urad dhal.
Add onion pieces, fry well and add tomato pieces followed by vegetables.
Add red chilly powder, sambar powder, salt and allow to boil by adding water.
Now add boiled toor dhal, mix well.
Add tamarind paste and allow to boil for just 2 mins ( also few drops of lemon juice can be added instead of tamarind)
Garnish with coriander leaves and tasty veg sambar, ready to serve.
Heat oil in pan, temper mustard seeds, cumin seeds, split urad dhal.
Add onion pieces, fry well and add tomato pieces followed by vegetables.
Add red chilly powder, sambar powder, salt and allow to boil by adding water.
Now add boiled toor dhal, mix well.
Add tamarind paste and allow to boil for just 2 mins ( also few drops of lemon juice can be added instead of tamarind)
Garnish with coriander leaves and tasty veg sambar, ready to serve.
Lets see how to prepare the
very tasty Kara Chutney or Red Chutney, that your
family
will love..:)
will love..:)
Ingredients:
· Red
chilly
- 4 or 5
· Tamarind - a small ball
· Oil
- 1 tsp
· Mustard
- ¼ tsp
· Cumin
- ¼ tsp
· Urad
dal
- ½ tsp
· Curry
leaves
- a few
· Onion
chopped - 1 ½ tbsp
· Salt to taste
Method:
1. In a blender, take red chillies, tamarind and salt.
2. Add little water and grind to smooth paste.
3. Transfer to serving bowl.
4. Heat oil in a small fry pan.
5. Temper with mustard, cumin, urad dal, curry leaves.
6. Add finely chopped onion to it and fry till transculent.
7. Add this to the freshly ground red chutney.
8. Mix well.
9. Hot and tangy Red Chutney is ready.
10. Enjoy with crispy Ragi Dosas, Rava dosa, Wheat dosa or with
any other Dosa Varieties.
Coconut Chutney:
Coconut chutney with hot soft idly and golden crisp dosa
is one of my favorite breakfast menu. Coconut chutney is a classic
accompaniment and tastes great with many South Indian tiffin dishes like upma, utappam, vada , etc. It is very quick and easy to prepare. The color of chillies decides the color of chutney and it has an appetizing greenish white color.
Here is the
traditional coconut chutney recipe for you..!
Ingredients:
Grated
coconut
- 1 cup
Green chilly - 1 or 2
Fried gram dal - ½ cup
Ginger - little
Oil - 1 tsp
Mustard - ¼ tsp
Cumin - ½ tsp
Red chilly - 1
Asafetida - a pinch
Curry leaves - 3 to 4
Split urad dal - ¼ tsp
Coriander leaves
Salt to taste
Green chilly - 1 or 2
Fried gram dal - ½ cup
Ginger - little
Oil - 1 tsp
Mustard - ¼ tsp
Cumin - ½ tsp
Red chilly - 1
Asafetida - a pinch
Curry leaves - 3 to 4
Split urad dal - ¼ tsp
Coriander leaves
Salt to taste
Method:
Put the grated coconut, green chilly, fried gram dal,
salt, ginger in a blender.
Add little water and grind to fine paste.
Transfer to serving bowl.
In a small fry pan, heat a tsp of oil.
Add mustard, cumin, asafetida, curry leaves, red chilly, split urad dal.
Wait to splutter.
Add to the bowl and mix the contents.
Garnish with freshly chopped coriander leaves.
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Add little water and grind to fine paste.
Transfer to serving bowl.
In a small fry pan, heat a tsp of oil.
Add mustard, cumin, asafetida, curry leaves, red chilly, split urad dal.
Wait to splutter.
Add to the bowl and mix the contents.
Garnish with freshly chopped coriander leaves.
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