Breakfast

Moong Dal Idlis

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We prepare varieties of idlies and surely moong dal idlies is not as popular as the normal idlies. But then you may want to try it just for the heck for making something different. I borrowed this recipe from my mom. And yes, this needs overnight fermentation.

What you need to have:

1. Blackgram Dal – 1 cup

2. Raw rice sujee- 1 and 1/4 cup

3. Moong dal – 1/2 cup

4. Green chillies chopped – 2

5. Ginger chopped – 2 teaspoons

6. Corriander leaves chopped- A handful

Ingredients of Moong Dal idlies

What you do with what you have:

1. Soak Blackgram Dal in water for about 3-4 hours.

2. Grind it in the grinder adding water in steps so that the batter is thick in consistency.

3. Wash and drain rice sujee and keep it aside.

4. Mix ground Black gram dal batter, washed sujee together adding sufficient quantity of salt and keep it for fermentation over night.

5. Next morning wash and soak Moong dal in water for about 1/2 an hour.

6. Grind it to a smooth thick paste and is as shown in the image below.

Both idli batter and ground Moong dal before mixing

7. Mix both the batter together thoroughly and add chopped corriander leaves, ginger and green chillies to it as shown in the image below.

Idli batter with chopped corriander, ginger etc

8. Mix both the batter well and thorough ( with your hands if necessary) so that Moong dal batter does not remain at the bottom. Greasee the idli moulds and steam idlies as usual ( as with normal idlis ) in the cooker for 20 minutes and enjoy with wet onion chutney. ( See any these varieties of wet chutneys )

Ready to serve idly with Onion chutney

How long it takes: 20-30 minutes (other than fermentation time)

Number of servings: 6-8 people

Idli Upma – Garlic flavor (Excess Idlis edition)

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This is the final post in the series (see earlier posts in the series) of what to do with when you end up with more Idlis that you planned to eat. This is an Idli upma with garlic flavor – something I prepared for the first time in my life, but don’t hesitate to recommend since it turned out really tasty.

[ Slight digression: On the topic of Upmas though not quite made from Idli, my favorite Upma is Khara Upittu i.e. Masala Upma – one of my first posts. I am yet to find a restaurant that serves this. Do you know any ?

What you need to have:

1.Powdered Idlies 2 cups

2.Garlic cloves 6-8

3.Chilli p[owder 1 Teaspoon

4.Turmeric powder 1/2 Teaspoon

5.Dhania jeera powder 1 Teaspoon

5.Tomato 1/2

6.Grated coconut 1 Tablespoon

7.Choppes corriander leaves a handful

Ingredients of Idli Upma (Garlic Version)

What you need to have:

1.Powder idlies, cut tomatoes, peal and cut the garlic cloves also chop corriander leaves and grate coconut and keep it aside.

2.Place a wide bottomed bowl on the flame with 2-3 Teaspoons of cooking oil in it. On heating add cut garic from steep-1 and fry it till light brown. Add chilli powder, turmeric powder , Dhania Jeera powder, cut tomatoes keep stiring and cook it till done on a low flame.

3.Now add powdered idli, grated coconut, chopped corriander leaves ,salt to taste as well and stir till it is warmed up well. The dish is as shown in the image below. Serve it hot with tea.

Ready to serve Idli Upma

Time taken 15 minutes

Serves 4

Lemon Rice (Chitranna)

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Rice is the staple food in most of South India. Often though for a change, we have a variation on the rice + grvy + curry model and instead go for lunches consisting of Pulav, Biriyani, coconut rice, Tamarind rice, Puliyogare, Bisi Bele Bhath etc. Lemon rice/Chitranna is yet another in the same category. In homes it is prepared normally from the left over rice from earlier in the day or previous night. It can be prepared within 15 minutes if you prefer a simple seasoning i.e. green chilly and curry leaves. A more elaborate version where you add onions, peanuts etc. should not take more than 25 minutes. This dish is a perfect lunch box.

What you need to have:

1. Prepared rice – 2 cups

2. Lemon juice –  1 Teaspoon

3. Fresh grated coconut -1 Tablespoon

4. Corriander leaves – A handful

For seasoning:

1. Mustard seeds – 1 Teaspoon

2. Black gram Dal – 1 Teaspoon

3. Cumin seeds – 1/2 Teaspoon

4. Asafoetida powder – 1/2 Teaspoon

5. Turmeric Powder – 1 Teaspoon

6. Green chillies –  2

7. Curry leaves – 2 Strings

8. Peanuts – A handful

9. Onion (Big) – 1

10. Oil to season – 4 Teaspoons

Ingredients of Lemon rice

What you do with what you have:

1. Chop onion very fine and chop green chilly and set aside. Add lemon juice , grated coconut to the rice and set it aside.

2. Place a skillet with 3-4 teaspoons of cooking oil in it on the flame. On heating add mustard seeds to it. When it sputters add Black gram dal to it. On it being roasted add peanuts to it. When it is fried, add cut green chilly from step 1 and curry leaves to it. Also add turmeric powder and cumin seeds.

3. Add finely chopped onion from step 1 and required quantity of salt to the dish & fry the onions till they are transparent on a medium/low flame. Lastly add asafoetida powder to the fried onions.

4. Now mix the rice ,lemon juice, and grated coconut mix from step 1 to the seasoning and garnish it with chopped corriander leaves and mix well.

Ready to serve Lemon rice is as shown in the image below.

Ready to serve Lemon Rice

No of servings : 2

How long it takes: 25 Minutes

Idli Upma with Asafoetida (Excess Idlis edition)

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This version of the Idli Upma is the most popular one among the households in much of South India. But in my family we like the other two versions which I added last week. It is a good lunch box for office going folks (unlikely though for kids). It is easy to prepare in the morning rush since it takes barely 10 minutes if you Idlis from previous morning.

What you need to have:

– Powdered idli                             2 cups

– Fresh grated coconut                2 tablespoons

– Coriander leaves                      A handful

– Lemon juice                              1 Teaspoon

For Seasoning:

– Mustard seeds                          1 Teaspoon

– Blackgram Dal                          1 Teaspoon

– Green chilli                               2

– Curry leaves                             2 Strings

– Red chilli                                  1

– Turmeric powder                      1 Teaspoon

– Asafoetida powder                   1 Teaspoon

– Cumin seeds                            1/2 Teaspoon

Ingredients of Idli Upma

What you do with what you have:

1. Powder idlis with your hand, squeeze lemon juice to it and set it aside. Grate coconut, chop corriander leaves also and add to the mixture.

2. Wash and cut green chilli, wash and seperate curry leaves from the string and set it aside.

3. Place a skillet with 3-4 tespoons of cooking oil in it on the flame. On heating add mustard seeds to it.  On sputtering add blackgram dal to it. When fried add cut green chilli, curry leaves and red chilli to it.

4. Add turmeric powder, cumin seeds, Asafoetida powder to it and just stir it for a while. Add the idli mixture from step 1 to it and allow it to warm up on the low flame.

Serve hot with tea or coffee. Ready to serve Idli Upma is as shown in the image below.

Ready to serve Idli Upma

How long it takes: 10 minutes

Number of servings: 4

Idli Upma with Onion (Excess Idlis edition)

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This is the second in the series of posts on what to do when you have made more Idlis than you and your family could safely consume for breakfast. See previous one here.

We make fried Idli (Idli Usli as Konkanis call it) in 3 versions – this is the one with onions (other variations include garlic and asafoetida, coming soon), something I prefer most. Our kids hate this (!) but we enjoy it anyway. It can be a lunch box as well as tiffin.

What you need to have:

1. Powdered Idlies – 3 cups

2. Greates coconut – 2 Teaspoons

3. Corriander leaves – a handful

4. Lemon juice – 1 Teaspoon

For seasoning:

1. Mustard seeds – 1 Teaspoon

2. BlackgramDal – 1/2 Teaspoon

3. Green chilli – 4

4. Curry leaves – 1 string

5. Turmeri powder – 1/2Teaspoon

6. Cumin seeds – 1/2 Teaspoon

Ingredients of Idli Upma

What you do with what you have:

1. Crush idlies with your hand, add a spoon of lemon juice to it and also mix grated coconut and chopped corriander leaves and set it aside.

2. Chop onions very fine and cut green chillis and set it aside.

3. Place a broad based bowl on medium flame with 4 teaspoons of cooking oil in it. On heating add mustard seeds and on sputtering add blackgram dal to it. Add cumin seeds, chopped green chilli, Turmeric powder and curry leaves to it as you fry it.

4. Add finely chopped onions to it add required quantity of salt to it. Keep stiring and when it turns transparent mix powdered idli from step 1 to it.

5. Simmer the flame and leave it for around 1-2 minutes till it warms up.

Serve with tea for breakfast, evening tiffin or it could serve as a lunch box as well.

Ready to serve Idli Upma

Alu Poha (fried potato and beat rice)

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Poha is beaten rice, of which at least 3 varieties are commonly available in the market – thin, thick and nylon. I prepare a few different dishes from poha like the Konkani poha, Roasted Poha Curry, Sweet Poha etc.

Alu Poha is a Maharashtrian dish. For this dish we need the medium thick variety of poha. Its rather simple to prepare and even amateurs among you can give a shot.

What you need to have:

– Medium poha – 3 cups

– Fresh grated coconut – 2 Tablespoons

– Corriander leaves – a handful

Ingredients of Alu Poha

Seasoning:

-Mustard – 1 Teaspoon

-BlackgramDal – 1 Teaspoon

-Cumin seeds – 1/2 Teaspoon

-Green chilli – 4-5

-Curry leaves – 2 strings

-Asafoetida powder – 1/2 Teaspoon

-Turmeric powder – 1 Teaspoon

-Onions(Big) – 2

-Potatoes(big) – 2

Ingredients of Seasoniong

What you do with what you have:

1. Soak poha (medium) in water for about 5 minutes. Squeeze out water, add 1 teaspoon lemon juice and keep aside.

2. Wash and cut green chilli, chop corriander leaves and also grate coconut and keep aside.

3. Chop onions fine, as if to match the size of the poha itself. Wash, peal, cut potatoes to similar dimensions.

4. Place wide bottomed bowl on medium flame with 4-5 teaspoons of cooking oil. On heating add mustard seeds to it. When it sputters add blackgram dal. Once it is fried add chopped green chilli, curry leaves, cumin seeds, Turmeric powder and asafoetida powder to it.

5. Add finely chopped potatoes from step 3 to the seasoning and let it cook for a while on a low flame. Keep it closed with a lid and  Sprinkle a little salt to it.

6. When potatoes are cooked,  add finely chopped onions and salt to taste. Keep stiring till onions turn transparent.

7. Mix poha to the seasoning from step 1 and close the lid of the bowl while letting it heat on low flame.

8. After a while just flip the mixture and add grated coconut, chopped corriander leaves to it.

Ready to serve Alu poha is as shown in the image below.

Ready to serve Alu poha

How long it takes: 45 Minutes

Number of servings: 3-4 people

Shallow fried Idli (Excess Idlis edition)

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Over the next few weeks I will put up recipes that are derived from Idlis. What do I mean by this ? We prepare idlies in our daily life especially for breakfast. Normally some of these are left over and no one looks forward to having the same thing later in the day. So we normally would like to eat them in slightly different form.

First in the series of “recipes from excess Idlis” is the simplest – shallow-fried Idlis. Not that this requires a separate recipe post but for the benefit of beginners I am putting it up anyway.

What you need to have:

– Ready to eat idlies 10-15

– Oil to fry Around 2 tablespoons

Ready to serve Rice rava idlies

What you do with what you have:

1. Slice each idli into 2 slices so that it will be easier to fry them.

2. Place a Dosa gridle on medium flame and add cooking oil to it. On heating spread the idli slices spray cooking oil and fry on both the sides  of it till it turns light brown as shown in the image below.  One can even enjoy it with pure ghee and honey or even with Jaggery syrup and ghee.

Sliced idli being fried on the Dosa griddle

3.Serve hot with either dry chutney powder or even any wet chutney.

Shallow fried idlies with Dry chutney powder