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Soft Idly
Ingredients
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
Method:
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 mixie with 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 idlys in the idly steamer. Steam the idlys on high for 10 minutes
vada
Idli seems somewhat incomplete without the thoot-vada (vada with hole) and so here is the recipe.
Ingredients
Urad dal – 1 cup
Green chillies – 2
Ginger – half an inch
Pepper – 4 to 5 grains
Small and thin slices of coconut – about 10
Salt
Baking soda
Oil for frying
Method
Soak urad daal for 2 hours and grind it to a very smooth and thick batter. Add water just enough for the mixer.
Grind ginger, chillies and pepper to a coarse mixture and add it to the batter.
Also add the coconut pieces,salt to taste and a little baking soda.
Take some of this batter on your left palm and make a small hole in the centre and carefully place it in the kadai with hot oil.
Deep fry on a low flame till a reddish brown colour is reached.
Preparation time: 20 minutes
Cooking time: 5 minutes
Sambhar
Method:
Ingredients
3/4 cup toor dal
1/2 cup onion
1/4 cup tomato
1/4 cup potato
1 tea spn sambar powder
A pinch turmeric
Oil
1/2 tea spn mustard seeds
A pinch asafoetida
4-5 curry leaves
2-3 strands coriander leaves
Salt
Cook toor dal with turmeric. Cook potato, tomato and onion separately, I mean do not mix them with dal while cooking. (If you have the cooker vessels, use the down one for the dal and the upper one for vegetables. This way the dal cooks faster than the vegetables). Around 3-4 whistles are enough in cooker. (If using microwave, cook both separately one after the other). Mash the dal with a spoon. Add the vegetables to dal and add sufficient water (this sambar tastes good when the dal is cooked well and mashed well). Heat the dal, vegetables mixture. Add salt. When it starts boiling, add the sambar powder (Do not hold the entire packet of sambar powder on boiling sambar. The steam gets into the packet and the powder gets spoiled. So use spoon to take out the powder away from the boiling sambar and then add the powder). Add the chopped coriander leaves and cook for 2-3mins. Heat oil and add mustard seeds. When they start popping, add asafoetida and curry leaves (tear the curry leaves into two to increase the aroma). Add this seasoning to Sambar and immediately close the lid.
Chutney
Ingredients
1 cup fresh/frozen coconut
1 piece ginger
1/4th tea spn tamarind extract
4 green chilis
Salt
For seasoning:
Oil
1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 curry leaves
1 red chili
Method:
Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water. Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney. Serve the chutney with idli.