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 :)

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 :)

GREEN COCONUT CHUTNEY

WHOLE COCONUT 

 COCONUT  

INGREDIENTS

1 cup grated coconut

2-3 cloves garlic 

3-4 green chilies

1 small onion

1/4 tsp jeera (cumin)

4 tsp putani (roasted gram)

a small piece tamarind soaked in water

a small handful coriander leaves

salt to taste

METHOD

Chop all the ingredients, mix with grated coconut, tamarind water and salt and grind to a paste.

Some  people like the chutney coarsely ground and some like it as a fine paste. The choice is yours.

Temper with mustard, chana dal (split bengal gram) and curry leaves.