IDLI

Idli is a staple breakfast in any South Indian home. It is a very healthy and nutritious breakfast, rich in protein and free from oil!
Idli is prepared by steaming a fermented batter made of udad dal and rice. Idli batter can be prepared by grinding udad dal and soaked rice or by mixing rice rawa also known as idli rawa.
The idlis made by using rice and idli rawa vary in texture: the first one is very smooth and the later is grainy . But both the varieties are equally soft.

I prefer to make idlis using idli rawa as it is easier and saves time as I do not have to grind the rice!

If idli rawa is not available you can make it at home.
Rinse rice and allow it to dry in a shade by spreading on a thin cloth.
Powder  it in a mixie /dry grinder to a grainy texture.
Store in a container and use whenever required


To make the idlis soft:

• Soak the dal well. at least for 4 hrs
• While grinding the dal, add water in small quanties. The batter should not become too thin.
• Grind with mixie at the lowest speed. This helps in incorporating more air in the batter.
• Grind the dal to a fine paste.
• While mixing the salt, be gentle with the batter. Do not mix very fast.It will remove all the air from the batter

INGREDIENTS

1 measure udad dal/black gram dal
3 measures idli rawa
1/2 measure beaten rice/poha
salt to taste

PREPARATION

soaked dal

Batter before fermentation

Batter after fermenting

Idlis ready for steaming

steamer

Steamed idlis

Ready for demoulding

• Wash the dal thoroughly and soak for 3-4 hrs.
• Soak the beaten rice for about ten minutes before grinding the batter.
• Wash the idli rawa and soak it in water for atleast 10-15 mins before mixing it with the batter.
• Squeeze out as much water as possible from the rawa using your hands.
• Grind the dal to a smooth paste along with the beaten rice/poha, adding small quantities of water at a time.
• Tranfer into a vessel and mix the rawa.
• Blend it again once very lightly in the mixie.
• Allow the batter to ferment and rise.
• If the weather is cold , keep the batter in a warm place.
• The batter ferments and rises and the batter becomes very light and fluffy.
• Add salt and mix very slowly. This will help retain the air in the batter.
• Grease the idli moulds and steam cook in a steamer or cooker for 7-8 mins.
• (if you use cooker for steaming, do not put on the weight.)
• To check if the idlis have cooked ,insert a knife .It should come out clean.
• If not steam for another min .
• After the idlis are cooked, remove the lid on the steamer or the steam will cool and water drops will fall on your idlis.
• Wait for a few mins to remove the idlis from the mould  so that they come out clean.
• The idlis are now ready!
• Enjoy them with sambar and chutney :)

CHUTNEY PUDI

This is another variety of chutney pudi: Karnataka Style!

INGREDIENTS

1 cup chana dal / bengal gram dal
1 cup udada dal / black gram dal
1 cup copra / dry coconut grated
1/2 cup curry leaves (optional)
1/2 tsp hing / asafoetida
10-12 red chillies
a small amount of tamarind about a tsp
a small lump of jaggery/gur
salt to taste


METHOD

• Dry roast the daals separately on a slow flame till light brown .
• At this point you will get an aroma of the roasted dal.
• Keep the tamarind near the flame while you roast the daals so that it becomes dry and crisp and can be easily ground.
• In about half a tsp of oil fry the hing and red chillies.
• Fry the curry leaves in about a tsp of oil.
• Roast the copra separately and keep aside.
• Mix all the ingredients and grind to a coarse powder on cooling. 
• Powder the copra separately and then mix with the above mixture and blend well.
• Store in an air tight container.
• It stays fresh for almost a month.
• This can be served with dosas and idlis.

RASAM VADA / RASSA VADA

A South Indian appetizer made of fried lentil balls soaked in a tangy soup of tamarind and tomatoes.

This recipe can be divided into two steps.
The  first is the preparation of the RASAM/SOUP  and the second is the preparation of  the VADAS.


 STEP I                                      
                                                                RASAM


INGREDIENTS

2 tbsp toovar dal/pigeon peas
2-3 medium sized ripe tomatoes
a small lemon sized ball of tamarind

2-3 cloves of garlic crushed finely
1/2-1 tsp red chilli powder
1/2 tsp haldi/turmeric powder
1/2 tsp hing powder/ asafoetida

1tsp jeera/cumin seeds
1 tsp pepper
Grind the pepper and jeera to fine powder

Jeera and pepper powder

Salt to taste
1 -2 tbsp coriander leaves

METHOD.

• Boil the dal till it is very soft and keep aside.

  

  Boiled daal

• In about 300 ml water, add chopped tomatoes and tamarind and boil till the tomatoes become soft.
  
• Mash the tomatoes well and filter the mixture.

  

  Tomato and Tamarind Paste

  

  Filtered Mixture

• Add a litre of water to the filtered mixture.
• Add mashed daal, crushed garlic, curry leaves, haldi, chilli powder,hing and salt and boil well on medium flame.
  
• Reduce the flame and add the jeera and pepper powder

• Bring to a light boiling point and remove from the stove
• Add chopped coriander leaves .
• Temper with mustard , jeera and hing and cover the vessel with a lid

  

  Tempering for the Rasam

THE RASAM IS NOW READY : )     

                                                                                                                    
STEP II
                                                        VADA
INGREDIENTS

1 cup udad dal/ black gram daal
1/2 tsp pepper corns 
salt to taste
a few bits of fresh coconut( optional)
Oil for deep frying

 METHOD

• Soak the daal for 3-4 hrs.

  

  Soaked Udada dal

• Drain the water and grind to a fine smooth paste adding very little water. (Approx less than 3/4 cup.)
• Grind on a slow speed adding water little at a time .
• The paste will be light and fluffy.

  

  Ground Dal

• Keep aside for 15-20 mins.
• Add salt , pepper, coconut pieces and mix well.

  

  Ready To Be Fried

• Heat oil in a deep pan /kadai .
• Drop the paste into the oil in the form of small balls
  
• Fry to a golden yellow colour .

  

  Ready For The Rasam (Or Straight into The Mouth)

• Now drop them into the hot rasam and allow to soak for about 15-20 mins.

  

  Rasam Vada

• Serve hot.

  

ENJOY THE SPICY AND TANGY RASAM VADAS !!! 

 

 POINTS TO REMEMBER

While grinding the dal grind at the lowest speed and add very little water . (Just enough to run the mixer/grinder..
Add water little by little .
The vadaas can be fried immediately also, but  I find that when the paste is set aside for some time, the  vadas turn out crispy and light.
A few chopped curry leaves and finely chopped ginger can be added to the vada batter.

WARNING :)
The crucial stage is saving the vadas before they get soaked in the rasam (from hungry mouths hovering around the fried vadas.)

 

ADAI / MIXED LENTIL CREPES/ MIXED DAL DOSA

This is a recipe with high protein content as it contains four varieties of dals .
It is very wholesome and very filling.
 Adai is served with avial but you can use any chutney of your choice as a dip.

INGREDIENTS

1/4 cup chana dal / bengalgram dal
1 /4 cup toovar dal / pigeon peas
1/4 cup moong dal / green gram dal
1/4 cup udad dal / blackgram dal 
 1 cup rice
SOAK ALL THE DALS TOGETHER AND THE RICE SEPARATELY FOR ABOUT 4 HRS.

 1/2 tsp jeera/ cumin seeds
1 large onion
2 red chillies
a pinch of hing /asafoetida  
a pinch of turmeric powder
salt to taste
FOR  TEMPERING

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp chana dal
a few curry leaves
1/4 tsp red chilli powder
a few curry leaves  

METHOD

• Grind the soaked dals  coarsely.
• Grind the rice to a fine paste along with red chillies and hing .
• Add salt, turmeric powder, jeera, finely chopped onions and mix both the pastes.
• Heat about 2tsps oil . Add mustard seeds, chana dal and curry leaves. Finally add chilli powder and mix it with the ground paste.
  
• Add finely chopped onions and mix well.
• Keep aside  for 15-20 mins
• You can also start making the adais immediately, but I find that it tastes better when allowed to stand for some time.
• Heat a girdle/tawa and spread the adai in a  thick circular shape.
  
• Add oil at the sides and and cook on  medium heat till golden in colour.
• Flip on the other side ,add a little oil and cook till done.
  
• Serve hot with AVIAL or chutney.

 

IDLI PODI / CHUTNEY PUDI/ GUN POWDER

A South Indian home is never without this lentil spice mixture.  It can be stored in an air tight container for 2-3 weeks.

I guess it's called "Gun Powder" because of its spicy taste.  :)
The Karnataka variety of Chutney Pudi (as  it is called there) is a bit sweet due to the jaggery added to it. 

It is a quick fix for a hungry stomach. 

It serves as a dip for idli and dosas, when you are not  willing to make the chutneys.
This mixture can be mixed  with any oil of your choice. (Gingelly, ground nut, or coconut.)
It can also be eaten with steamed rice mixed with butter or ghee. 
It can also be used as a spread on bread or toast.

Whatever way you want to have it, it tastes yum.

INGREDIENTS
1/2  cup chana dal/ bengal gram dal
1/2 cup udad dal/ black gram dal
I have used dal with skin,but  without skin can be used.
2 tsp til/sesame seeds
A small piece of tamarind (approx 2" piece)
a pinch of hing/asafoetida
3-4 whole red chilies
salt approx 1/4 tsp or more as per your taste
Curry leaves (optional) 

METHOD

• Roast the chana dal, udad dal and til separately in a thick bottomed pan, on a low flame to a golden brown colour.
  
• Keep the tamarind near the flame ,below the pan while you are roasting the dals.
  
• The tamarind will become crisp and will be easy to grind.
• In a drop of oil roast the hing and red chillies. (and curry leaves if you want to add them.)
• Allow to cool and mix all the ingredients along with salt and grind to a coarse powder.
• During grinding, the mixture/powder becomes a bit warm.
• Store in an air tight container when it reaches room temperature.
• Do not close the lid of the container when the mixture is warm. 
• Let it reach room temperature before storing. This will help it to stay fresh for long.

ENJOY YOUR IDLIS AND DOSAS AND  BREAD AND RICE AND........

Do let me know if you tried it out with something else and enjoyed :)

METH KOOT

Meth Koot is a powder of a mixture of roasted lentils.  This can be stored in an air tight container for almost a month.
 HUNGRY? 
 Add one or two spoons of this mixture to hot steamed rice along with ghee and relish!

INGREDIENTS

1/4 cup each of

•  udad dal(split black gram)
• chana dal( split bengal gram )
• moong dal (split green gram)
• toovar dal (pigeon peas)
• wheat (If whole wheat is not available you can use wheat flour)    

1 1/2 tsp each of

• pepper
• jeera (cumin seeds)
• methi /fenugreek seeds.
• (if you do not like the bitter taste of methi you can reduce the quantity as per your taste.)
• salt to taste
  
  
  

PREPARATION

Roast each ingredient separately and allow to cool.   Powder it along with salt 

and store in a container.

                     

PADDU / PANIYARAM / GUNTAPONGALA

Paddu is a South Indian breakfast variety made from fermented batter. Very healthy and nutritious!

INGREDIENTS
1 cup udad dal (black gram)
2 1/2 cups rice
1 tbsp beaten rice (poha/ avalakki) optional
1tsp jeera (cumin)
2-3 medium sized onions chopped finely
1 carrot ,grated
2 green chilies  finely chopped
coriander leaves finely chopped
salt to taste
oil for shallow frying

PREPARATION

• Soak the dal and the rice separately for about 3 to 4 hrs.
• Soak the beaten rice for 10-15 mins.
• Grind the soaked ingredients and mix thoroughly. 
• Keep it covered and allow to ferment or 7-8 hrs.
• The batter should be thick but of pouring consistency.
• Now add salt, jeera,onion,chilies, coriander leaves and carrot and mix well.
  
• Heat the paddu pan and add a tsp of oil in each cup/hole./pocket
• The paddu pan looks like this.
  
• 
  
• Add the batter till the cup is 3/4th full.
  
• Cover with a lid and cook on low flame.
• If the heat is too much , the paddus will remain uncooked at the centre.
• Flip over and allow to cook on the other side.
• Serve them hot with sambar or chutney.