Idli.

IDLI

(Most often eaten at breakfast or as a snack , idlis are usually served with chutney , sambar , or other accompaniments. Mixtures of crushed dry spices such as milagai pudi are the preferred condiment for idlis eaten on the go.)

Ingredients :

3 measures Rice , 1 measure Urad dal ,

Salt to taste.

Procedure :

Soak Rice and Dal seperately for minimum 8 hrs.

Blend the Rice and Dal to form fine batter . Remember thicker the batter better the idli would be. Add minimal amount of water . Just enough for the grinder to make fine paste. Once ground place a big piece of onion in the pot that holds the bater. This helps the fermentation process.

Set the batter aside undisturbed to ferment for minimum 8 hours. Keep it in a warm place.

Grease the Idli stand with Oil. Fill each slot with the batter. Do not fill it to the rim because Idli tends to rise and fluff up during the process of cooking. Once filled place the Idli stand in a big utensil to steam cook for 20 mins on high flame. After 20 mins sprinkle room tempreture water on the edges of the idli. This prevents the Idli from sticking to the edges during the cooling process. After a minute or two use a spoon to scoop out the idli. Serve it hot with Chutney Sambar or milaga pudi.

Variation : To serve it as a starter or a side dish you may follow the same process however use the mini-Idli stand to steam cook them. After the Idli is ready you may make a Tadka and spread it over the Idli. The ingredients of Tadka are Oil ,1/4 tspn mustard seeds , 2 pinches Hing , 8-10 Curry Leaves , 1/4th tspn salt. Adding salt to the Tadka gives a very different flavor to the Idli . Try it once.

IDLIFRY

Leftover Idlis can be deep fried. Sprinkle Chat Masala over it. You may also sprinkle Parmesan cheese.It can be served as an evening snack

Lemon Rasam./ Dal Soup

Lemon Rasam / Dal Soup

( You must be thinking "Whats so special about this ordinary looking Dal?"The flavors of fresh ingredients in this recipe are extraordinary and refreshing. If served with Rice its "Lemon Rasam" whereas , due to its souplike consistancy it can be named and served as "Dal Soup" too.)

Ingredients :

1 Cup cooked Toor Dal , 2 cups water , 1/4 tspn Cumin ,

Salt to taste , 2 tbspn fresh lime juice ,

1/4 tspn pepper powder , 1/2 tspn finely chopped ginger ,

2 tbspn ghee.

Procedure :

Blend Cooked Toor Dal in a Blender. This helps to remove all traces of Dal and looks like paste. Add water per measurement , salt to taste , ginger. Do not blend the dal after adding ginger so that you can enjoy the flavor of ginger. Heat pure Ghee in pan and add cumin till it splutters and then add the dal. Let boil for approximately 10 mins. Make sure that the consistancy of the Dal is souplike. After 10 mins add pepper powder and lemon juice and cover the pa with a lid. Turn off the flame. Let it stay covered for a minute or two. The soup / Rasam is ready to serve .

Variation : No variations recommended for this dish as its flavor make it special. Do not substitute Ghee with oil or exclude pepper, ginger or lemon.

Moong Dosa.

MOONG DOSA

(About Moong Dosa : Moong is known to be rich in protein .So vegetarians prefer incorporating Moong in their diet. Moong Dosa is a very unheard dish . However the crunch and the flavor to this dish add to the variety of Dosas.)

Ingredients :
½ cup Whole Moong , ½ Cup Sooji (Rava) Salt to taste , Oil.

Procedure :
Soak Moong overnight (Minimum 8 Hrs). Blend it in a Mixer to form fine paste. Add Rava and salt to the bater. Mix well and set it aside in a warm place to ferment for approximately 8 hrs. Do not move or stir the mixture and let it rise durin those 8 hrs.



Heat a nonstick Tava and Make dosas with the bater.

Tastes best with Green Chutney.

Medu Vada/ Vada Sambar/ Dahi Vada

MEDU VADA

Ingredients : (Serves four)
1 cup Urad Dal , Salt to taste , Black pepper powder
Oil to fry.

Procedure :
Soak 1 cup Urad Dal overnight (Minimum 8 hrs). Grind it in a mixer to form fine paste.
Add salt to taste and 1 pinch of crushed black pepper .

Heat oil to fry . Drop big lumps of the urad dal paste with a tablespoon. Fry till golden brown.

Medu Vada is ready to serve. Tastes best with Green Chutney.

Vada Sambar

If served with Sambar , can be called Vada Sambar. Refer Masala Dosa Recipe for procedure to make Sambar.

DAHI VADA
Left over Vadas can be used to make Dahi Vada .

Procedure :
Take Cold water in a Bowl . Add ¼ tspn Asafoetida (Hing) to the water. Soak the leftover Vadas into the water. Let the water percolate through the Vada for approx 30 mins. Drain the water out of the Vada and place them on a serving plate.

Blend ½ cup Yogurt (Curd) well to remove lumps , Add a tbspn sugar , Salt to taste and 2 tbspn water. Mix well.

To serve : Place the Vada on plate with the Yogurt on top . Sprinkle red chilly powder , cumin over the top. You may also drizzle some Tamarind Chutney to enhance the taste.

Masala Dosa.

Dosa

INGREDIENTS :

1 1/2 Cup Rice , 1 Cup Urad dal ,

Salt to Taste , Oil

(TIP : Rice and Urad dal should be used in the proportion of 1.5 : 1)

PROCEDURE :

Soak Rice and Urad Dal in seperate containers overnight (Approx 12 hrs).

Blend the rice and urad dal seperately to form a mixture to get the right consistency.
(Tip : Do not add to much water while blending). Add salt to taste. Mix well . Place a huge piece of onion (about 1/4 onion) at the bottom of the mixture.

Let the mixture sit for approx 8 hrs in a warm place . Let it rise by itself .

Once the mixture is fluffy enough . Make dosa.

Dosa can be served with Chutney , Sambhar , Masala (Aloo Sabji)

Masala (Sambhar & Aloo Sabji)

Sambhar :

1/2 cup dal , 1 tspn Jaggery , Salt to taste , Chilly powder , Imli paste , Sambhar Masala ,

Coarsely chopped Vegetables ( Onion , Okhra- Bhindi , Tomato) , Curry leaves , Turmeric , Hing ( Asafoetida) , Coriander

Heat some oil in a pan . Add a pinch of Hing , a pinch of Turmeric , 4-5 curry leaves and the chopped vegetable. Cook the vegetable till half done. Add the cooked dal , salt , Sambhar Masala , Chilly powder , Jaggery . Let it boil till the vegetable cook completely . Add some coriander (cilantro) to garnish . Sambhar is ready to serve.

Aloo Sabji :

2 Boiled Potatoes , Salt to taste , Pinch of hing and turmeric , Curry leaves ,1 tspn Urad dal ,

1/2 tspn Sugar , 1/2 tspn lemon juice , Cilantro (Coriander) , Oil , Cumin.

Heat oil in a pan . Add Urad dal , stir till golden brown. Add cumin , curry leaves , hing , turmeric , and potatoes . Mix well . Add salt to taste , lime juice . Use coriander to garnish. Aloo sabji is ready to serve .