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Idly rice 2 cups
(Ponni rice if possible)
Urud dal 1 cup
cooked rice 1/2 cup
Fenugreek seeds(Methi)
1/4 tsp Salt as per taste
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*
Soak Idly rice and Methi together in water for about 5-6
hours.
*
Soak urud dal in water for 3 1/2 hours.
*
Drain the water from urud dal and grind it in mixiewith little water.
* Fine
grind it until the mixture is frothy. Keep aside
*
Now drain water from soaked rice and methi.
* Grind
these along with cooked rice and little water in mixie.
*
Now mix the ground items and add salt.
* Allow
it to ferment for 16 - 18 hours. Then make idlis.
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Boiled rice 2 cup
Grated coconut 1 cup
Pinch of Yeast
Sugar 3 tbs
Salt to taste
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Soak the rice in plenty of water in the morning.
* Grind
the coconut and rice with some water in the evening in to a fine
paste.
* Dissolve
the yeast in some warm water and mix well with the batter and keep
it overnight.
* In
the morning grease the thick curved pan specially meant for appam.
* Pour
4 dsp of the batter and spread it by rotating the pan once --and
cook the appam by closing the pan with the lid.
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*
White gram dal 2 cups
Rice 4 cups
Fenugreek 1 tsp
Salt as per taste
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*
Grind the dal and rice separately with some water until it
become a --fine paste.
* Add
salt to it and mix well. keep it overnight for fermentation. (The
--flour should be little dilute than the idli flour so that dosa
is made thinner.)
* In
a flat frying pan the flour is poured and spread into a thin round.
* Pour
little ghee on both sides of the dosas
When it turns golden brown it is ready to serve.
* Masala
Dosa can be made by keeping potato masala inside the Dosa.
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*
Raw rice - 3 cups
Idli rice - 3 cups
Urad dal - 2 cups
Salt to taste
For vegetable idli:
Vegetables - 500 gms.
(Includes Carrots, Beans, Cabbage, Potato,
Capsicum Onions - all put together)
Green Chillies - 6 nos.
Cumin Seeds - 2 tsp.
Garam Masala Powder - 1 ½ tsp.
Oil - 2 tbsp.
Salt to taste |
*
Mix both the rice and clean them in water. Soak the rice
in water for a minimum of 3 hours. It is enough if the urad dal
is soaked for 15-30 minutes. Coarsely grind the soaked rice separately
and the urad dal to a very fine paste. Mix both the batters, add
salt and mix well using your hands. Leave the batter aside and let
it ferment well. Chop all the vegetables fine. In a kadai heat oil
and fry cumin seeds to a golden brown colour, add the chopped green
chilies and fry them too. Next add the chopped vegetables and fry
them till they are nearly done. (You need not fry them till they
become very soft because they will get steamed well along with the
idlis.) Add salt and garam masala powder and mix well with the vegetables.
(Take care while adding salt, as there will be sufficient salt in
the idli batter too.) Grease the idli plates with oil and add the
idli batter in the idli plates. Do not pour the batter up to to
the brim, as you will need some space for the vegetables. Take about
a tablespoon of the curry and add it in the middle of the idli batter.
Slightly cover the curry with the batter. Steam the idlis along
with the vegetables. And serve with onion chutney and coriander
chutney.
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*
Idli Batter 2 cups (check Soft Idly)
Chopped Onions (4 medium size)
Minced Green Chilly (3-4 pcs)
Minced Ginger (1 inch size)
Oil as required
Salt to taste
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*
Mix idli batter, chopped onion, minced chilly and minced ginger. (stir
well)
Spread 1 spoonful of it to a heated frying pan. When the base is golden
brown, turn the side and cook well.
Tips and Variations - Serve
it with chutney.
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*Now
that the rice is ready, let us proceed with the rest of the meal.
Here is a tip: it always helps to save time and energy if all the
planning for the next day’s meal is done overnight. Just run
through your stock and make a mental note of what you want to cook
the next morning and you will get an early start.
Here is the recipe for sambar.
Sambar can be made in two different ways: with readymade sambar
powder or ground powder.Since you are a novice, we will stick to
the readymade sambar powder variety with ladies finger and brinjal.
Ingredients:
*Thuvaram
paruppu (toor dal) - half-a-cup (1/2azhakku)
Turmeric powder – A pinch Tamarind– A small ballSambar
powder – Two spoons Red chilli – One Mustard seeds –
Half-a-teaspoonVendayam –HalfateaspoonPerungayam – A pinch
Salt– To taste Coriander and curry leaves Ladies finger –
3 4 Brinjal – 2
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*Pour
water into a heavy-bottomed vessel and cook the thuvaram paruppu.
Cut the vegetables into bit pieces and fry them lightly with a little
oil in a kadai.
*Soak
the tamarind in about a tumbler (azhakku) of water and squeeze out
the juice.
Add the turmeric powder to this
tamarind juice and boil it. Turmeric powder not just adds colour
to the sambar but is also capable of preventing diseases and that
is why it is added to the dishes.
*Wait
for the tamarind juice to boil so that it loses its raw smell. Now
add the sautéd vegetables and paruppu to the juice and let
is boil some more.
*Add
the sambar powder and salt now and let it simmer.
When the mouth-watering smell of sambar tickles your nose, fry (thaalithal)
the mustard seeds, vendayam, red chilli and perungayam and add them
to the sambar. Let the sambar boil for another 10 minutes.
*Cut
the coriander and curry leaves into small pieces and add to the
delicious sambar in the end.
A tip:
Make sure that the tamarind juice is thick because that is what
decides how thick your sambar will be.
You can use any vegetable for making
sambar: carrot, turnip, radish, brinjal, murungakkai or chow chow.
More
Recipes. . .
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