Idlis

Toor dal idli

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                                                      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

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                                                                                            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.                        

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                     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.              

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                                                                      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.

Banana Blossom Chutney (Wet)

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Banana Blossom Wet Chutney

How long it takes: 15 mins

Number of servings: 5-6

Banana blossom is not very popular, however, we use it in our cuisine since it is healthy with high fibre content. We get around 4-5 Blossoms in a year in our garden and we use it in the preparation of this wet chutney which tastes well and gives a lovely flavour and aroma to the dish. The recipe is very easy and here it is.

What you need to have:

1. Chopped Banana Blossom – 1 cup

2. Fresh grated coconut – 1/2 cup

3. Green chilly – 2-3

4. Ginger – 1/2 ” piece

5. Bilimbi – 2-3

6.Curry leaves(tender) – 3-4 strings

7. Cilantro chopped – A handful

8. Salt – As per taste                                                                                                     

Banana bunch with blossom

Banana blossom after chopping the outer covers

Ingredients of banana blossom chutney

What you do with what you have:

1. Take off the outer 3-4 covers of the blossom and chop the inside tender portion of the blossom and soak it in water overnight. Wash, peel and chop onions as well. Grate coconut, and wash and chop cilantro too and keep it aside as shown in image-1.

2. Place a skillet with 1 Teaspoon of cooking oil in it on medium flame and fry chopped blossom adding a little salt till the raw smell disappears and a pleasant aroma is given out. Keep stirrng constantly.

Chopped Banana blossom being fried

3. Grind fried banana blossoms, ginger, onion, bilimbi, grated coconut, cilantro, curry leaves and required quantity of salt in the mixer adding water in steps to a medium fine consistency.

Ready to serve banana blossom chutney

4. Serve it with idli, chapati and roti too.

Banana blossom chutney with idli

How long it takes: 15 minutes

Number of servings: – 5-6

Good to remember:

1. The reason to chop off the outer cover of the blossom is that the outer portion will be very hard and will be tough to grind too .

2. One can even use red chilly in place of green chilly and tamarind in place of bilimbi.

3. Soaking it in water will reduce the black coloured water which we get even if we soak it overnight.

Carrot Chutney

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Carrot Chutney

How long it takes – 30 minutes

Number of servings : 3-4

Carrot, the wonder vegetable, is rich in vitamin A and is good from the health point of view. It is even steamed, smashed and fed to babies as well. We also prepare a variety of dishes like vegetable salads, kosambari, halwa, carrot kheer, use it in rice dishes like the pulav, fried rice and also in sambar, veg kurma, veg sagu, etc. Today I would like to put up carrot chutney which can be served with rice and dal and curd rice too.

What you need to have:

1. Grated carrrot – 1 cup

2. Fresh grated coconut – 4 Tablespoons

3. Green chilly – 4-5 (depends upon the level of spice)

4. Ginger – 1″ piece

5. Garlic cloves –  6-8

6. Curry leaves (tender) – 4-5 strands

7. Coriander leaves -0 A handful

8. Tamarind – A little (Or Bilimbi 3-4)

9. Salt – To taste

10. Cooking oil – 2 Teaspoons

Ingredients of carrot chutney

What you do with what you have:

1. Wash and grate carrots, chop coriander leaves, peel ginger and garlic pods and keep aside as shown in image-1.

2. Place a skillet with 2 teaspoons of cooking oil in it on medium flame. When hot, add garlic cloves to it. When fried, add green chilly to it and fry it till done.

Garlic and green chilly being fried

3. Now add grated carrots and fry for a while adding salt to it so that it does not get burnt. When done, add fresh grated coconut, ginger, tamarind, and fry for a while till it is done. Switch off the gas and add coriander leaves, curry leaves also to it.

Carrots, coconut being fried

4. On cooling , grind the above mixture in the mixture adding required quantity of water in steps to a medium coarse consistency, checking for salt.  Serve with idli, dosas, and even with rice and rasam or dal.

Ready to serve Carrot Chutney

How long it takes – 30 minutes

Number of servings : 3-4

Oats Idlis

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Oats are very healthy. We have  Oats for dinner by  cooking it in milk adding some flavour like the milk chocklate or the chocolate powder is a well-known practice. I would like to put up Oats Idli to add to the long list of Idlis I have put up on this blog. It is easy and can be prepared instantly without any soaking or fermentation. Here, by the way, are over a dozen varieties of Idlis posted on this blog earlier !

What you need to have:

1. Bombay sujee – 1/2 cup

2. Oats – 3/4 cup

3. Vermicelli (Bambino) – 1/2 cup

4. Curds – 1 cup and approximately 1/2 cup water

5. Cooking soda – 3/4 Teaspoon

Ingredients of Oat Idlies

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Bengal gram Dal – 1 Teaspoon

3. Cashews – A handful

4. Resins – A handful

5. Chopped Green chillies – A little (I have not added)

6. Grated carrots – 1 cup

Ingredients of Seasoning

Ingredients of Garnishing:

1. Fresh grated coconut – A handful

2. Chopped coriander leaves – A handful

What you do with what you have:

1. Place a skillet with 4-5 teaspoons of cooking oil on medium flame. When heated, add mustard seeds and Bengalgram dal to it. The mustard splutters and Bengal gram dal is fried. Now add chopped green chillies ,  dry fruits and when fried add Bambino vermicilli to it and fry for a while.

2. Add grated carrots to it and when it is half done add sujee to it and fry it till you get a nice aroma. By then the carrot would turn crimpled and it is the right time to switch off the flame and keep it aside. When  it is a little warm add oats and mix it.

Fried mixture of sujee, vermicilli and carrots

2. Beat curds in the mixer with a little quantity of water to it. Transfer it to a broad bowl and add salt, cooking soda, a little sugar and stir in the  above mixture from step 1 to it. Add chopped coriander leaves, a little fresh grated coconut  and keep it aside for about 15 minutes.

Oat Idli mix

3. Stir the mix well and check for salt and also the consistency of the Idli mix. (At times the quantity of water depends upon the thickness of sujee and the quality of oats as well.)

4. Fill in the dough in the idli moulds by greasing the same with either butter or ghee. Steam the same in the cooker as usual for about 20 minutes and is as below.

Steamed Oat idlies

5. Enjoy with any wet chutney of your choice. Here are some wet chutney options if you want to try one of those.

Ready to serve Oat idlies with chuney & chutney powder

How long it takes: 45 minutes

Number of Idlis: 12

Dill Leaves Spicy Idli

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My previous recipe here was the Dill leaves Sweet Idlis and in this section I am going to make them a bit spicier. There is a whole bunch of previous Idli recipes here.

What you need to have:

1. Idli rice rava – 1cup

2. Chopped Dill leaves – 1 cup

3. Grated fresh coconut – 2/3 cup

4. Green chilli-1

5. Ginger – 2″ piece

Ingredients of Dill leaves spicy idli

What you do with what you have:

1. Wash and chop dill leaves fine, grate coconut and keep it aside in a plate as shown in the image 1.

2. Grind grated coconut in the mixer adding water to a fine consistency. Transfer the ground contents to a bowl.

3. Mix rice rawa, chopped dill greens from step 1 to it. Chop green chilli and ginger fine and mix it to the idli mix.  Add required quantity of salt to it.

4. Place a spatula with 2 teaspoons of cooking oil in it on medium flame. When heated, add mustard seeds to it. When it starts sputtering add Black gram Dal to it and once fried season it to the idli mix.

Spicy Dill leaves Idli mix

5. Grease the Idli mould and fill it with the idly mix.

Idli mix being filled in the mould

6. Place it in the cooker and steam it like the usual idlies for about 20 minutes. The steamed idlies is as shown in the image below. Enjoy with wet chutney of your choice or even dry chutney powder.

Ready to serve Dill leaves spicy idly and coconut chutney

How long it takes: 45 minutes

Number of Idlis: 8

Dill Leaves Sweet Idli

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Dill leaves ( Sabbasgi in Kannada and Sheppi bhaji in Konkani ) like the other greens is available in plenty these days. Health wise these leave are as good as any other greens. We prepare a few dishes like the idly, Dill leaves Chithranna and dry curry etc.  This greens has a unique smell which quite frankly many people may not take too well to.  But when I prepared Idly, it turned out great and good enough that I could actually offer to guests. Here they are, the Idlis.

Fresh Dill leaves

Ingredients of Sweet Dill leaves Idli:

1. Chopped Dill leaves  – 1 cup

2. Raw rice Idly Rava – 1 cup

3. Fresh grated coconut – 1 cup

4. Chopped Jaggery – 3/4 cup (as per taste)

5. Kishmish – a handful

6. Cashews – a handful

7. Salt – a pinch

Ingredients of Dill Greens sweet idly

What you do with what you have:

1. Wash and chop dill green fine, grate coconut, chop Jaggery fine and keep it aside in a plate as shown in image 1.

2. Grind grated coconut and jaggery in the mixer adding water to a fine consistency.

3. Transfer the ground mix to a bowl and mix chopped dill greens cashews, kishmish and a pinch of salt to it  and idli mix is as shown in the image below. Keep it aside for about 30 minutes. Sprinkle a little water while filling it into the idli mould.

Dill Leaves sweet idly mix

4. Grease idli mould with a little ghee or butter and fill in the mix .

Idli mix being filled in the mould

5. Place the filled mould in the cooker and as usual steam it for about 30 minutes till done.

Steamed Sweet Dill leaves sweet idli

Serve hot with Amul Butter or pure ghee.

Ready to serve Sweet Dill leaves idly with Amul Butter

How long it takes: 45 minutes

Number of Idlis: 8

Kancheepuram Idlis

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It does seem like I will never run out of Idli recipes. So those who are not fond of Idlis will have to bear with me and those who adore Idlis can have a feast. This is Idli no. 7. See other Idlis here.

This recipe I borrowed from one of my friends from Chennai when I had been visiting. I have of course modified it a little bit by topping it with chopped cashews and curry leaves etc – and it tasted great. This idli is prepared with a combination of Blackgram Dal, raw rice and par boiled rice in a specific proportion.

What you need to have:

1. Blackgram Dal – 1 cup

2. Raw rice sujee – 1 cup

3. Par-boiled rice – 1 cup

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Ingredients of Kancheepuram Idlis

Ingredients of Topping:

1. Finely chopped Ginger – 1 teaspoon

2. Curry leaves – 5-6 Strings

3. Cumin seeds – 1 teaspoon

4. Pepper powder – 1 teaspoon

5. Cashews – A few

6. Pure ghee – 1 teaspoon

7. Curds -1 tablespoon(optional)

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Ingredients of Toppings

What you do with what you have:

1. Wash and soak blackgram Dal in water for about 3-4 hours. Wash and Soak parboiled rice seperately in water for more than 6 hours.

2. Wash and rinse raw rice sujee in water seperately and keep it aside.

3. Grind Blackgram in the grinder/mixer to a fine consistency adding water in steps like you grind for normal idlis and transfer it into a broad bowl.

4. Grind parboiled rice in the grinder to a medium coarse thick consistency adding little water and is as shown in the image below.

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Ground Par-boiled rice batter

5. Mix ground parboiled rice batter to dal batter from step-3 . Also mix rinsed raw rice rava from step-2 to it . Add required quantity of salt to the batter and set it aside for fermentation over night.(since i am put up at Manipal i have not added curds )

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Ground Kancheepuram Idli batter

6. Next morning the batter gets fermented and is ready to be steamed. Add chopped curry leaves, grated cashews, ginger,cumin seeds, pepper powder and a spoon of pure ghee to it.

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Toppings added to the fermented Idli batter

7. Mix the batter well and grease the idli moulds and fill it with the batter and is as shown in the image below.

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Idli moulds being filled with the batter

8. Steam the idlis in the cooker as usual for about 20 minutes.

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Steamed fresh Kancheepuram Idlis

9. Enjoy with your favorite chutney and Sambar.

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Ready to serve Kancheepuram Idli with chutney/Sambar

How long it takes: 30 minutes (other than grinding and fermenting)

Number of Idlis: 7-8

Boiled Rice Idlis

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Boiled rice is supposed to be the staple food among the people of the west coast of our country. People prepare a number of dishes like the idli, oondi, Noodles, Dosa etc., But this particular idli recipe I borrowed from one of my friends when I recently visited Chennai. This idli is made purely of the boiled rice and a little coconut and absolutely no Blackgram dal at all. Also there is more good news in that this needs no fermentation and can hence be prepared instantly. Here goes the recipe !

What you need to have:

1. Red Boiled Rice – 1 Cup

2. Fresh grated coconut – 1/2 Cup

3. Fresh cooking soda – 1/2 Teaspoon

4. Salt – To taste

Picture 001

Ingredients of Boiled Rice Idlies

Ingredients of Toppings:

1. Chopped green chillies – 1 Teaspoon

2. Chopped coriander leaves – 1 Tablespoon

3. Chopped ginger – 1/2 Teaspoon

4. Chopped Cashews – 2 Tablespoon

5. Chopped Curry leaves – 2 Teaspoon

What you do with what you have:

1. Wash and soak red boiled rice in water over night for about 10 hours. On soaking it looks as below

Picture 005

Red Boiled rice on soaking

2. Grind soaked Boiled rice and fresh grated coconut in the mixer adding about 1/2 glass of water to a medium coarse consistency .

3. Transfer the ground idli batter to a bowl and mix cooking soda, salt, chopped green chillies, ginger, curry leaves, coriander leaves and grated cashews to the idli batter. Stir well.

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Ground idli batter with toppings

4. Grease the idli moulds and immediately fill in the batter.

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Idli moulds being filled with batter

5. Place the filled moulds in the cooker and steam it for about 20 minutes till done

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Steamed Boiled Rice Idlies

6. Enjoy hot with your favorite chutney, chutney powder and sambar

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Ready to serve Boiled rice idlies with chutney & chutney powder

Time taken (other than soaking): 30 minutes

Number of Idlis: 20 Idlies

Jackfruit sweet Idlies

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This is submitted as an entry to the Regional Cuisine of India Contest

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This is submitted as an entry to the Regional Cuisine of India Contest

Jackfruit is a seasonal fruit available only during 3-4 months of a year. In those times we prepare various dishes like the Mulika and Payasam (gharayi). Today I would like to put up sweet idlis which is very popular among the Konkani people. It can even be prepared on the Banana cut leaves if available which is called the Gatti.  This should be eighth in the list of idlies on this blog.

What you need to have:

1. Chopped Jack fruit sheaths – 2 cups

2. Rice sujee – 1 cup

3. Fresh grated coconut – 1 cup

4. Jaggery – Depending upon the sweetness of the fruit

5. Salt – a pinch

6. Cashews, Almonds , Kishmish – a handful

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Ingredients of Jackfruit sweet idlies

What you do with what you have:

1. Clean and chop jack sheaths, chop jaggery, grate coconut and keep it aside.

2. Grind chopped jack sheaths, jaggery, grated coconut in the mixer to a smooth consistency without adding water.

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Ground Jackfruit, coconut & Jaggery mix

3. Transfer ground mix to a bowl and mix rice sujee, salt, dry fruits to it and the homogenous idli mix is here below.

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Homogenous Jackfruit idli mix

4. Grease idli moulds with pure ghee and fill in the idli mix into it and steam it in the cooker for about 30 minutes till done. The steamed idlies are here below.

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Idli moulds filled with dough

Serve hot either pure ghee, Amul butter or Honey.

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Jackfruit idlies with Pure ghee

Number of Idlis: 15

Number of serves: 5 people