Variety Idlis

RAVA IDLI

Rava idli
Bombay Rava (pre roasted & stored ) - 1 cup
Slightly sour curds - 1 cup ( beat well )
Gram dhal - 2 tbsp ( optional )
Oil - 3 tbsp,salt
Fruit salt - 1 tsp ( or cooking soda-1/2 tsp )
Coriander leaves - few, chopped
To temper:
Mustard seeds - 1 tsp
Green chillies - 2,3 (chopped fine )
Cashewnuts - 5,6 (finely chopped )
Hing powder - 1 tsp
Curry leaves (finely chopped ) - few (optional )

Heat oil, temper all given ingredients, finally add rava & roast lightly so that all ingredients blend well.Remove, cool, add fruit salt, plain salt & coriander leaves
Gram dhal soaked for 1 hour & drained can be added for a light crunchy taste.
All this can be done ahead & kept ready.
Just 10 mts before serving, keep the idli steamer on stove.
When the water starts boling, quickly whisk the curds into the mixture, mixing thoroughly.
If the mixture is mixed with curds don’t keep it, but immediately steam it.
Steam the idlis for 7-8 mts.

Raagi Idli

 

Ingredients:
2 cups - ragi flour
1 cup - urad dal
Salt to taste
* Soak urad dal for about 3 hours and grind the dal nicely.
* And then add the ragi flour.
* Mix well, add salt and keep it overnight to ferment.
* Consistency should be that of a normal idli batter.
* Grease the idli moulds with oil and pour the batter in them.
Steam for about 20 minutes.

Moong dal Idli

Moongdal Idli

Ingredients:                                                      

1 cup - green gram
1 handful - urad dal
Salt and green chilli
Method
Soak the green gram and urad dhal together.
Grind to a coarse paste with salt and green chillies.
 Keep it overnight to ferment.
Pour the batter in the idli moulds, steam it for 8 minutes.
Serve hot with ginger or garlic chutney.
 Oats Idlis
Ingredients:
1 cup - instant oats
1/2 cup - wheat rava
1/2 cup - curd
2 tsp - mustard seeds
1 tsp - green chilli, finely chopped,carrot-grated
Salt to taste
1/2 tsp - baking soda
1/2 tsp - asafoetida
2 tsp - coriander leaves, finely chopped
Oil to grease idli plates

1. Dry roast oats for 3 minutes and set aside.
2. Cool it completely then grind it to a fine powder.
3. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves.
4. Saute till raw smell of carrot leaves.
5. In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauted carrot with tempering done.
6. Add required water to make a batter consistency of our normal idly batter.
7. Grease the idli plates with little oil.
8. Gently put the batter on idli plates with a laddle.
9. Steam it for 10-12 minutes or until done. Serve hot with any chutney of your choice.
10. The taste is very close to rava idlis with the additonal tag of being healthy.

Variety Dosas

SANDWICH DOSA

                                    
INGREDIENTS

Dosa batter,      2-3 cucumbers,

3, 4 tomatoes,      3, pepper powder,

 1/2-tsp. black salt,      1 tbsp. chaat masala,

butter,      1/2-cup green chutney,

1-cup tomato sauce.

PREPARATION:

  Cut slices of cucumber, tomatoes keep it aside.

Make 2 small plain dosa and roast on both the sides. On one of the dosa spread green chutney and over it arrange cucumber, tomatoes and slices. Sprinkle salt, chaat masala and black salt. Cover with another dosa and cut it. Serve with sauce.

SPRING DOSA

INGREDIENTS

250 grams cabbage,       1 bell pepper,

2 tomatoes,       3-4 green chilies,

finely chopped,      1/2-cup grated coconut,

2 tbsp. red chili powder,      salt , oil, butter.

PREPARATION:

Chop cabbage, bell pepper and. Make tomatoes into pulp.

Heat oil in a pot and add cabbage, and bell pepper and stir for 5 minutes. Mix tomato pulp, green chilies, grated coconut, red chili powder and salt. Mix well and stir for 2 minutes and remove.

Make plain dosa and spread the vegetable in the center and roll the dosa and serve warm.

 

CUCUMBER DOSA

                            
INGREDIENTS

Dosa batter,      2-3 cucumbers,

 green chillies,coconut

Cut cucumber, green chilies into small pieces. Mix grated coconut and salt. Make plain dosa and spread cucumber salad and fold the dosa and serve.

CHANNA CHOLE DOSA

                                    

INGREDIENTS       

250 grams kabuli channa,      50 grams, 50 grams tomatoes,1/2 tbsp. chaat masala,      2 tbsp.

Ghee ,salt.

For the Masala:

1 tbsp. pomegranate seeds,      1/2 tbsp. cumin seeds,

 1 tbsp. coriander seeds,       2 pieces cinnamon,

3 cloves,      5 pepper corns,

 3 red Kashmiri chilies,      3 big cardamoms.

For the Chutney:

1/4-cup mint leaves,      1 small piece,

 1 green chilly,      1 small.

PREPARATION:

Soak channa in water for 12 hours. Boil water in pressure cooker. Add salt and drained channa. Pressure cook for 3 whistles and cook on low Heat ford 20 minutes. Remove and cool it.Add tomatoes to warm water peel the skin and chop them.For the chutney grind everything in mixture and prepare a paste.In a frying pan roast all masala ingredients in a little ghee and then grind in the mixer.

Cut into big pieces. Fry in oil.

Heat ghee. Add tomatoes, chutney and roasted masala. Add boiled chana with water. Add fried and cilantro leaves. Mix well.

Make dosa and spread coconut chutney. In the center spread chole and serve warm.

MYSORE MASALA DOSA

INGREDIENTS

Dosa batter,      150 grams peas,

150 grams tomatoes,      3-4, 2-3, 3 bell peppers,

salt ,      2 tbsp. pav-bhaji masala,

 2 tbsp. paste,      2 tbsp. green chili paste,

 1/2-tsp. sugar (optional),      butter.

PREPARATION:

Chop and bell pepper into pieces and boil with peas. Mash them and keep aside.

In a pot melt butter and saut�. Add finely chopped tomatoes and cook. Mash them and add pav bhaji masala, green chili paste, paste, and salt. Mix well. Add mashed, bell pepper and peas. Mix well and add a little water and boil.

Make dosa from the batter and put pav bhaji in the center and roll it. Cut into pieces and serve warm.

PLAIN DOSA

                        

INGREDIENTS

1-cup urad dal,      3 cup boiled rice,

1 tsp. fenugreek seeds (methi),       salt ,cooked rice (6tsp)oil or butter.

PREPARATION:

Soak rice and urad dal separately in water over night. Grind them separately and make soft batter. Keep it covered for 8 hours. Add fenugreek seeds paste.

Heat a non stick pan. Sprinkle water. Keep the heat slow. Add 1 tsp. full of the batter and quickly spread into thin pancake. Add butter or oil. Turn the heat to medium. Make this dosa as thin as possible. Roast on both the sides. Serve them in triangle or round shape.

Serve with chutney and sambhar.

Note:Prepare paper dosa with the same batter. But add a little water and then make dosa.

  UTTAPAM

INGREDIENTS

Dosa batter,           salt

PREPARATION:

  Spread the batter (not too thin )on a non stick pan  Apply butter or oil and roast on both the sides.

MASALA UTTAPAM

                                

INGREDIENTS

Dosa batter,      2, 2 tomatoes,

3-4 green chilies,      salt

PREPARATION:

Cut and tomatoes into small pieces. Chop chilies and mix all the three with a little salt. Spread the batter on a non stick pan and sprinkle mix masala over the batter. Apply butter or oil and roast on both the sides.

 

UTTAPAM SANDWICH

INGREDIENTS

Dosa batter,      5, 5 tomatoes, pepper powder,

1/2-cup cilantro leaves,      salt ,

2-tsp. red chili powder,      oil or butter.

PREPARATION:

Make two small uttapams.

Make slices of tomatoes and. Arrange the slices on one uttapam and sprinkle cilantro leaves, salt and red chili powder. Cover with another uttapam and serve warm.
OR
 Pre-heat the sandwich maker by applying some oil on the plates. Meantime add the cut tomato and cilantro to the batter mix well . When the sandwich maker  is hot enough pour the batter into the pits and close the lid.

Allow it to get cooked for about 3-5 minutes. Turn them on to the other side and cook until it is done.
Check out for more uthappam varieties soon.....
peas uthappam
jalapeno uthappam
veggy uthappam
carrot uthappam
cheese uthappam

 

Brahmana veetu night tiffin

Ammini Kozhakattai 

This dish is a childhood favourite of mine. This savoury snack is a regularly dish in Palakkad Iyer households   as night tiffin.

Ingredients  5 cups rice flour (rice should be soaked for six hours, drained & pounded into fine flour)  1/2 grated coconut  salt to taste

For Seasoning  1 tsp mustard seeds  2 tsp black gram dal  2 red chillies  8 green chillies(cleaned & chopped)  2 sprigs curry leaves(cleaned & chopped)  1/2 tsp asafoetida powder

Method
Heat oil in a heavy pan and add mustard seeds, black gram dal, red chillies and asafoetida powder. When brown, add green chillies and curry leaves. Fry for a minute and add 4 1/2 cups water and salt. When water boils, add rice flour and coconut pieces. Cook on a low fire, stirring continuously till batter leaves sides of the pan. Cool and form tiny balls. Steam till done.
 Uppuma kuzhakkattai

Uppuma kuzhakkattai

Plain rice (eg. Sona Masoori) – 1 cups

Thoor dhal – 2 Tbsp

1 Tblsp Pepper seeds

Soak the two for about 20 minutes, wash clean and spread it out to dry on a towel. 

Add Grind the dried rice and dhal coarsely. 

for tempering

½ cup grated coconut     Mustard Seeds – 1 tsp

Split urad dhal – 1 tsp    Red chillies – 3-4

Salt – to taste                  Curry Leaves – 4-5

Asafoetida – to taste       Oil - 2 tsp

Heat oil in a Kadai. Add the Mustard seeds. When they start spluttering, add the split urad dhal. Fry them gently till they turn brown. Add the curry leaves and split red chillies.

Measure 2 cups of water for each cup of the mixture and add to the kadai. Add asafoetida to the water and let it boil. When it starts to boil, add the coconut. After a minute, add the dry mixture. Cook on medium heat. When the rice and dhal mixture is cooked well, take it off the stove. Cool it a little and then take small portions of the mixture and roll into small balls.

Steam the balls in the cooker, like you would steam idlis. After steam starts to come out of the cooker, reduce the flame to medium and cook on for about 4 minutes. Hot Hot Upma Kozhakattai’s are ready.
Saada kuzhakkattai

saada kuzhakkattai

1.Soak Parboiled rice and grind it to coarse consistency.When the grinding is about to be over add shredded coconut (about quarter of the dough) and grind for a few minutes further.

2.Heat oil splutter mustard, Uzhutham Parippu , Milagai Vettal and Perungayam

3.Add the batter in to this and keep on stirring till it becomes solid

4.Make small balls using this batter

5.Put it in boiling water gently and cook for more than 15 minutes (Other alternative is steam cooking)

Kuzhu dosai

KUZHU DOSAI

The following is the recipe for making tasty dosas out of Pacharisi.

1.Soak Pacharaisi and grind into smooth paste,Add salt

2.Take out a small portion and mix it with water

3.Put little oil and heat it. In this pour the liquefied batter and keep on stirring, till the colour changes and it does not stick.

4.Remove from the stove and mix thoroughly with the main batter,

5.Prepare very soft dosas now.