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Monday, November 11, 2013

How to make Soft Idlis

 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.
Idly rice                         - 6 cups
Urad dal                        - 1 cup
Methi / fenugreek seeds - 1 tsbp

Salt as required.
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 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.
s 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.
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 &
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. 

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

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.

Lets see how to prepare the very tasty Kara Chutney or Red Chutney, that your family
will love..:)

·      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 

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..!


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


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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