Every other day we are becoming highly health conscious. Here is one dish which tastes realky the same as our regular idly but too tasty without rice. Can be had by diabetics too.
Urad dal -1 cup
Moong dal - 1 cup
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Asafodeita - 1 pinch
Bengalgram dal - 2 tsp
Green chilly - 1 no finely chopped
Wash and soak the dals for an hour. Grind it to a fine paste. Add the required quantity of salt and mix well. Heat oil in a seasoning laddle, add mustard seeds and when it splutters add the bengal gram dal, asafodeita and green chilly. When bengal gram turns golden brown add the seasoning to the batter. Mix well, pour it in the idly moulds. Steam well.
Serve with chutney and sambar.
Alternatively one can make idlies without seasoning. Cut the idles into pieces and fry them in little oil along with seasoning.
Idlies - 8 nos
Gingely oil - 4 tsp
Idly podi - 4 spoons (or more according to need)
Mustard seeds - 1/2 sp
Asafodeita - 1/2 pinch
Salt to taste
Ghee - 2 spoons
Break the idlies into small pieces. Heat oil in a pan, add mustard seeds and when it splutters add asafodeita and idly milagaipodi. Saute and add idly immediatly and mix well. Check for salt and add if needed.
How to make idly batter:
This is the basic every one should know even before making idly.
Par Boiled Rice - 4 cups (You get good quality idly rice now a days in market)
Urad Dal (Whole) - 1 cup
Methi seeds - 1 tsp
Method to Make Idly batter:
Wash and soak rice and Urad dal separately. Methi seeds can be added along with the urad dal. Soak for about 6 to 8 hours. Grind Urad to a fine batter and rice to a coarse batter. Grind them separately. It is better to grind the urad dal first and then grind the rice. In a deep vesserl add a hand ful of rock salt and beat the batter thoroughly with hand, which will help in better fermentation.
Once ground, leave it to ferment for atleast 8 to 12 hours. (But now the summer is starting it will ferment within 2 to 3 hours itself normally). Refrigerate the batter. Before making idlies, bring the batter to room temperature.
Method to make Idly:
Wash the idly plates and smear them with gingelly oil. Pour the batter only up to 3/4th leaving place to raise. If pressure cooker is used, there is no need to use the whistle. Let it steam for about 15 to 20 mins. Remove from flame and let it cool. Before removing the idlies from the plates, sprinkle water on the plates so that the idlies will come off smoothly without sticking to the plate.
Serve hot with idly chilly powder, different chutneys or sambars.
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