Idli point

Instant kodo millet idli (Instant Varai idli for upavas)

Posted on

 

KONICA MINOLTA DIGITAL CAMERA
  Ready to serve instant varai idli with chutney powder

Makes -12-16

Time taken – 45 minutes in all

Varai/kodo millet/chinese millet/thinnai  in konkani, english and tamil respectively.  The health benefits of this millet i have put up in detail in the recipe here.   I have already put up a few recipes of this millet on this blog namely varai idli, dosa, undi, masala upma and varai kheer and today i would like to put up instant varai idli which needs no fermentation and can be prepared instantly like the rava idli.  Here is my version of the recipe….

What you need to have:

1  Varai/Kodo millet – 1/3 cup

2. Semolina/sujee – 1/4 cup

3. Yoghurt/curds – 3/4 cup

4. Carrots(grated) – 1/2 cup

KONICA MINOLTA DIGITAL CAMERA
     Ingredients of instant kodo millet/varai idli
KONICA MINOLTA DIGITAL CAMERA
  Grated carrots and curds(yoghurt)

Ingredients of seasoning and garnishing:

1  Mustard seeds – 1/2 teaspoon

2. Bengalgram dal – 1/2 teaspoon

3. Chopped green chili – 1/2 teaspoon

4. Chopped ginger – 1/4 teaspoon

5. Cashews – a few

6. Raisins – a few

7. Curry leaves – a few

8. Fresh grated coconut – 2 tablespoon

9. Chopped cilantro – 2 teaspoons

10. Black salt – 2 pinches

11. Cooking soda – 1/2  teaspoon(fresh)

12. Salt -a pinch(as needed)

13. Sugar -1/4 teaspoon(optional)

KONICA MINOLTA DIGITAL CAMERA
      Ingredients of seasoning & garnishing

What you do with what you have:

1  Place wide pan with 2 teaspoons of cooking oil in it on medium flame.  When heated add mustard seeds to it.  When it splutters add bengal gram dal to it and when fried add cashews, raisins and aslo add chopped green chili, to it.  Once done, add curry leaves to it ,  Now add sujee and fry till you get a pleasant aroma adjusting the flame.  Once it is done, add grated carrots and ginger  to it and fry till it crimples a little.  Finally switch off and add kodo millet (varai) and give a stir. (make sure you pulse varai in the mixy for a few seconds)

KONICA MINOLTA DIGITAL CAMERA
Seasoning in progress
KONICA MINOLTA DIGITAL CAMERA
        Grated carrots being fried along with semolina
KONICA MINOLTA DIGITAL CAMERA
    Varai being added to the fried idli mix

2. Allow to cool the mixture by transferring it to a wide bowl.  Transfer curds to the mixy bowl and pulse it for a few second to clear the lumps so that it gets easily mixed with the fried idli mix.  Add it to the mixture in the bowl.  Add salt, sugar, chopped cilantro, grated coconut and stir well to bring it to the required consistency.  Also add water so that it is at the right consistency as shown in the image below. Add soda as well and keep it aside for 10 minutes till water starts boiling in the idli steamer.

KONICA MINOLTA DIGITAL CAMERA
    Instant kodo millet (varai) idli mix

3. Place a idli steamer with required quantity of water in it and bring it to boil .  Greece the idli mould and pour the instant Varai idli mix in each of the mould and steam it for 20 minutes or till done. (to know if done or not insert either the back of a spoon or a knife into the cooked idli and it should come out clean.)

KONICA MINOLTA DIGITAL CAMERA
                   Instant varai idli being steamed

4. Transfer it to a serving plate and relish with either coconut chutney or any chutney powder of your choice.As usual yummmmmmmmmm!!!!

KONICA MINOLTA DIGITAL CAMERA
    Ready to serve instant varai idli with Peanut chutney powder

Time taken: 45 minutes

Makes: 12-16

Good to remember: 1. One can even roast semolina separately to avoid it getting burnt.

2. Always use fresh and sweet yoghurt  for better taste.

3. Pulsing varai is to get to the consistency of semolina to help it to get easily combined with semolina in the idli mix.

4. One can even add Eno salt in place of soda.

Advertisements

Kodo millet/Barnyard millet idli(Varai idli)

Posted on Updated on

KONICA MINOLTA DIGITAL CAMERA                                         Ready to serve Barnyard millet idli(Varai idli)

 Number of idli – 25-30 of the above size

 Time taken to steam: 25  minutes(Other than grinding & fermenting)

Barnyard millet/Kodo millet in english is varai in konkani is a healthy millet and diabetic friendly too.  In  india cereals are consumed for Navratra and hence millets are consumed as they do not belong to rice family but act as a healthy alternative.  I have already put up Barnyard millet masala upma on this blog recently and today i would like to put Barnyard millet idli which tastes exactly like the normal idli.  Here it goes:

What you need to have:

1. Split blackgram dal- 1 cup

2. Kodo millet – 1 and 1/2  or even 2 cups

3. Salt- as per tasteKONICA MINOLTA DIGITAL CAMERA                                                   Ingredients of kodo millet idli

What you do with what you have:

1. Soak Blackgram dal in water for about 3 hours.  Drain and grind it in the wet grinder adding water in steps to a fine and thick consistency.KONICA MINOLTA DIGITAL CAMERA                                        Black gram dal being grind in the grinder

2.Transfer the grind dal batter to a wide bowl.   Just dry grind  millet in the mixer to a sujee/rava consistency and add it to the grind dal batter.  Also add salt  mix well with your hands and allow it to ferment over night. KONICA MINOLTA DIGITAL CAMERA                                                       Barnyard millet sujeeKONICA MINOLTA DIGITAL CAMERA

                             Barnyard millet/kodo millet sujee being added to the grind dal batter

KONICA MINOLTA DIGITAL CAMERA                                                       Fermented idli batter

3. Place the idli steamer on the flame with water in it.  In the mean time greece the idli moulds and pour the fermented idli batter in it and when the water starts boiling place the idli stand in it nd steam it for about 25-30 minutes till done.  When you insert a knife or back of a spoon it should come out clean and it is done.  Idli is very soft and one can even feel it while looking at it too!!KONICA MINOLTA DIGITAL CAMERA                                           Barnyard millet idli being steamed

4. Transfer it to a serving plate and relish with the chutney of your choice and sambar or even chutney powder!!!YummmmmmmmmmKONICA MINOLTA DIGITAL CAMERA                                   Barnyard millet idli with Asafoetida chutney

Makes:25-30 idli of the above size

Time taken: 25 minutes (other than soaking & grinding)

Good to remember:  1. Buy best quality blackgram dal for idli.  I normally buy the “Double ghoda” brand which is supposed to be the best among the Blackgram dal brands.

2. If one is grinding dal (1 cup) in the mixy , then i advise her to experiment by adding only 3/4 cup millet sujee, as dal can not grind as it grinds and fluffs up in the electric wet grinder and we can not add water in steps as we do in the grinder.

3. I have written 3 measures of millets in the ingredients section , for the reason being that , once for all if some one adds more of millet,  idli will surely be hard.  Hence let her experiment and decide on her own.  I have also given a number of attempts to get soft idlis.

Toor dal idli

Posted on

KONICA MINOLTA DIGITAL CAMERA

                                                      Ready to serve Toor dal idli with chutney

Makes 25 of the above size

Time taken: 20 minutes(excluding grinding & fermenting)

Toor dal/ split pigeon peas/Thogaribele/Thoridali in english, kannada and konkani respectively.  Toor dal is the main ingredient used for multiple dishes in the indian kitchen.  For daily menu for lunch/dinner it is a must.  I have already put up “Dal fry” and  “Dalithoy” and many other dishes but these are the two signature dishes which are very well accepted by my viewers.  A variety of idlis also are there and today i would like to put up “Toor dal idli” to add to the long list of idli on this blog.  This is my version of the recipe.

What you need to have:

1. Toor dal – 1/2 cup

2. Black gram dal – 1/2 cup(preferably quality dal)

3. Idli rava/sujee -1 cupKONICA MINOLTA DIGITAL CAMERA

                                                                Ingredients of Toor dal idli

What you do with what you have:

1. Soak both toor dal and black gram dal in water in  two separate bowls for about 4 hours.

2. Grind black gram dal in the grinder/ mixer adding water in steps to a very fine  and thick consistency.

3. Transfer it to a wide bowl giving room for fermentation and add rice sujee and salt to it allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA

                            Grind Black gram dal dough to which rice sujee & salt being added

Ingredients of Garnishing and Seasoning:

1. Chopped onions – 1 cup

2. Mustard seeds – 1/2 teaspoon

2. Blackgram dal – 1/3 teaspoon

3. bengalgram dal – 1/2 teaspoon

4. Curry leaves – 2 strandsKONICA MINOLTA DIGITAL CAMERA

                                                      Ingredients of seasoning & garnishing

4. Grind toor dal  in the mixer to a thick consistency at night it self and keep it in the refrigerator and add it to the fermented dough the next morning.  In the mean time place a spatula with 1 teaspoon of cooking oil in it and fry onions in it till light brown adding a little salt. Add this also to the dough.  Place a spatula with 1/2 teaspoon of cooking oil on low flame.  When heated add black gram dal, bengal gram dal and while being  fried add mustard and once it splutters add curry leaves to it.  Add this seasoning to the dough.KONICA MINOLTA DIGITAL CAMERA                       Grind toor dal, fried onions & seasoning added to the  fermented idli dough

5. Greece idli mould and pour the dough into each mould .  Place a wide idli steamer with enough water in it on medium flame.  When it starts boiling place the idli stand in it and cook for about 25 minutes.KONICA MINOLTA DIGITAL CAMERA

                                                               Toor dal  idli being steamed

6. Transfer it to serving plate and enjoy with any chutney of your choice.  Yummmmm!!!!!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                   Ready to serve Toor dal idli with chutney

Makes -25 of the above size

Time taken : 25 minutes (excluding grinding & fermenting)

Note: 1. Black gram dal should be of a good quality for idli to turn out soft.

2. Grinding toor dal at night is for convenience.  One can even soak it in the morning and grind at once and add it to the fermented dough.  The reason for not adding toor dal at night is it gives a very bad odour.

3. I prepare rice rava at home using Sona masoorie raw rice.

Foxtail millet idli/Navane idli

Posted on Updated on

                                                                                            KONICA MINOLTA DIGITAL CAMERA

                                  Ready to serve Foxtail millet idli with chutney & chutney powder

Makes -20-24

Serves – 4-5 , Time taken – 20 minutes

Foxtail millet/Navane  is cooked like rice in the regions of Telengana.  A generation back this was the common  food of the region and now is making a come back as it is more healthier than rice.One can pressure cook like rice and consume it with dal and a small quantity is very filling.

     It is non allergic and is good for every one especially for  diabetics and babies too as it is easily digestible .  This has a nutty flavour and is more beneficial than in consuming than the risk involved.

I have already put up Foxtail millet dosa and today i would like to put up idli to add to the long list of idli on this blog.  Here it goes:

What you need to have:

1. Blackgram dal – 1/2 cup

2. Rice sujee – 1 cup

3. Foxtail millet rava – 1 cup

4. Salt – to taste                                                                                       

KONICA MINOLTA DIGITAL CAMERA

                                                                 Ingredients of Foxtail millet idli

What you do with what you have:

1. Soak blackgram dal in water for about 3 hours.  Also wash and soak foxtail millet in water for about 1/2 an hour.  Drain and dry on a dry cotton cloth.  Grind it into coarse sujee in the mixer and keep it aside as shown in image-1.

2. Grind blackgram dal in the mixer/grinder adding water in steps to a fine  and thick consistency.  Transfer it to a wide bowl and add rice sujee, salt  and also foxtail millet sujee to it.                        

KONICA MINOLTA DIGITAL CAMERA

                     Rice sujee, foxtail millet sujee& salt  being added to the grind dal batter

3. Give a strong stir with your hands and the  idli batter is as shown in the image below.             

KONICA MINOLTA DIGITAL CAMERA

                                                                 Grind foxtail millet idli batter

4. Allow the batter to ferment over night and is as shown in the image below.                                     

KONICA MINOLTA DIGITAL CAMERA

                                                            Fermented foxtail millet idli batter

Ingredients of Seasoning :

1. Mustard seeds – 1 teaspoon

2. Bengalgram dal- 1/2 teaspoon

3. Curry leaves – 1 sprig

4. Ginger paste – 1/2 teaspoon(just to mix it to the batter)

5. Place a spatula with 1 teaspoon of cooking oil in it on low/medium flame.  When heated add mustard seeds to it.  When it starts spluttering add benglgram dal to it.  When it is fried add curry laves to it and add this seasoning to the idli batter and also add grated ginger paste to it.              

KONICA MINOLTA DIGITAL CAMERA

                                                                      Seasoning in progress                                                                    

KONICA MINOLTA DIGITAL CAMERA

                                        Seasoning & grated ginger paste being added to idli batter

6.  Place a wide idli steamer on the flame with 2-3 cups of water in it.  In the mean time Greece the idli mould and pour the idi batter in it and set the stand .  When the water in the steamer starts boiling place the idli stand and close it with a lid.  Steam for about 15 minutes.  Prick it with a knife or back of spoon to come out clean to know it is done.KONICA MINOLTA DIGITAL CAMERA                                                             Foxtail millet idli being steamed

7. Transfer cooked idli to a serving plate and enjoy with any chutney and chutney powder or sambar of your choice.  Yummmmmmmmmmmmmmmmmmm .  These idlis are as soft as the normal ones and tasty too!!!!                                                       

KONICA MINOLTA DIGITAL CAMERA

                                 Ready to serve Foxtail millet idli with chutney & chutney powder

Note: 1. Grind blackgram dal to a thick paste adding water in steps.

2. Buy quality dal for soft and fluffy idli.

3. I make rice sujee also at home with sona masoori rice and push it in the refrigerator to retain the quality as the idli sujee available is not so good.

4. If the batter is not fermented idli will turn hard.

Sweet Idli (Doodh sannana / Sandana)

Posted on

KONICA MINOLTA DIGITAL CAMERA

Number of Idlis: 12-16

How long it takes: 30 minutes to cook (other than grinding/fermenting)

This is a delicacy of the G.S.B families especially from the south canara region.  It is prepared whenever we have a lot of coconut at our disposal – coconut that is fresh and not ripe too. It helps the dish turn soft and aromatic too.  Some people use cooking soda and prepare it without fermenting the dough. I prefer to ferment the dough naturally so that Idlis are themselves natural without the odor of the soda. Here is my version of the dish.

What you need to have:

1. Rice sujee – 1 cup

2. Fresh grated coconut – 1 cup(3/4 if tender as mentioned)

3. Puffed paddy – 2 cups

4. Jaggery – 3/4 cup

5. Milk – 1/4 cup

6. Curds – A pinch

7. cashews & raisins –  As needed

8. Cardamom powder – 1/2 Teaspoon

9. Salt – A pinch

KONICA MINOLTA DIGITAL CAMERA

                                                                         Ingredients of sweet idli

KONICA MINOLTA DIGITAL CAMERA

                                                                     Other ingredients of the dish

What you do with what you have:

1. Chop jaggery, grate coconut, chop cashews , peel and powder cardamom and keep it aside.

2. Soak puffed paddy in water for about an hour in 1/2 cup water. It turns completely smooth and ready to grind.  Also just dampen rice sujee and keep it aside.

3. Grind coconut, puffed paddy in the grinder adding water so that it is easy for you to run the mixer to a fine consistency.

4. Transfer the grind mix to a bowl and mix drenched rice sujee to it. Also add chopped jaggery from step 1 to it and make a dough so that the consistency of the dough is like it is a free fall from a serving spatula adding milk and curds to to it.  Add cardamom powder and a pinch of salt to it and allow to ferment.

KONICA MINOLTA DIGITAL CAMERA                                                                 Grind sweet idli dough

5. Allow it to ferment for over 12 hours and the dough is as shown in the image below.  Add dry fruits  and give it a strong stir with your hands.

KONICA MINOLTA DIGITAL CAMERA

       Fermented sweet idli dough

6. Place a wide idli cooking bowl on the flame with water in it and close it with a lid.  Grease the Idli mould with ghee and pour the dough in each mould and place the idli stand in it  and stem it for over 30 minutes.  Just prick with the back of a spoon or a knife and if it comes out clean then it is sure to be done.

KONICA MINOLTA DIGITAL CAMERA

Idlis being steamed

7. When done transfer it to serving plate and enjoy either plain or with butter.

KONICA MINOLTA DIGITAL CAMERA

Steamed sweet idli

KONICA MINOLTA DIGITAL CAMERA

Ready to serve sweet idli

Good to remember:

1. Just wash the store bought rice rava and keep it aside.  Since I prepare rice rava at home i just drenched it.

2. Make the dough in such a way that it is a little watery and will be just right on fermentation.

3. Quantity of jaggery depends upon your own palate. Feel free to add your favorite dry fruits!

4. It takes normally 25-30 minutes to cook since it is sweet and the ingredients like coconut take a long time to cook with jaggery as well.

5. Adding cooking soda and preparing idli  without fermenting is one’s choice for sure!!!!!!!!!