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Tag Archives: south indian food recipes

Full proof idly batter for beginner

Preparation of Idly batter differs in every state . Like in tamil nadu we use idly rice and urad dal. In Andhra pradesh they use idly rawa along with urad dal . In north they use normal rice they eat with urad dal. Below I have used idly rice for the preparation.

For grinder

1cup 2 Tbsp Urad Daal Washed and soaked for at least for 3 to 4 hours.

4 cup Idli rice Washed and soaked for at least for 3 to 4 hours.

Methi (optional)

Poha (optional)

Salt

For mixi

1cup 2 Tbsp Urad Daal Washed and soaked for at least for 3 to 4 hours.

3 cup Idli rice Washed and soaked for at least for 3 to 4 hours.

1 tsp Methi (optional)

3-4 Tbsp Poha (optional)

Salt

METHOD

Tips:

Wash the rice and Urad only 2 to 3 times so that all the bacteria doesn’t go away, which in turn would help the batter to ferment faster and easily ( specially for those who are living in cold cities/country).

First grind urad dal untill it becomes soft and fluffy . In grinder it take atleast 20 to 30 minutes to grind urad dal. Now empty the urad dal and add idly rice in same vessle . And grind it atleast for for 30-45 minutes if needed add water during grinding rice will absorb water while grinding , same is for urad dal see that its not too watery must be less than pakoda batter. Finally mix both and add salt. You can add salt while grinding also . If you have big grinder then you can add rice in the same urad dal need not remove it. After mixing see that the vessel in which you have mixed must be 1/4 empty from the top. It need place to ferment otherwise it will flow out. It will take 8-12 hours to ferment. I normally grind it in night and leave it overnight on kitchen counter. By morning it gets fermented. You can also grind in morning and by late evening it will be ready.

How to check fermentation?

Just see if there is lots of foam or fluffy like thing or level of batter is raised then it’s fermented. Sometimes it doesn’t have any of the above indication mostly in winters that time I just taste it. If it is sour then yes it is ready it’s fermented ready to go for cooking. In winter ,place it in oven or microwave for fermentation.

There are many recipe using this. Basic of all you know yes it’s idly dosa the evergreen South Indian food. There are many more few I have it here

Paniyaram | appa balls

Idly pakoda

Neer dosa

South Indian chutneys

Kotmir chutney | tomato dhaniya chutney

Coconut tamarind thogyal

Tomato thokku

South Indian rice

Ven pongal

Puliyodharai | tamarind rice | pulihara

Lemon rice

One pot sambhar

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One Pot Sambhar

INGREDIENTS

2 Tbsp Ghee or oil

1/4 tsp asafoetida

1 Tsp mustard seed

3 Dry Red Chilli

5 to 6 Curry leaves

1/2 lemon Size Tamarind

1 onion chopped

1 cup Chopped Beans

2 Tomatoes chopped ( or made into Puree)

1 cup Toor Daal

3 Tbsp sambhar Powder

1 Tsp Red chilli Powder (If you like spicy otherwise Optional )

1 Tsp Turmeric powder

salt as per taste

Water as required

METHOD

Onepotsambhar

In a cooker add the oil/Ghee, Once the oil is hot add  Asafoetida then Mustard, Once it starts to crackle add Dry Red chili followed by Curry leaves then Tamarind ( Once tamarind  is soft), Onion ( saute for 2 mins), beans ( Saute for 3 to 4 mins), Toor daal  and then Finally Sambar Powder and Salt. Mix all together properly and then add water and close the cooker. Allow 4 to 5 Whistle to come and then turn off the gas, and allow the cooker to cool down. Now its ready to be had with Idli, Dosa, Pongal.

Adai (Pulses dosa | Crepe)

INGREDIENTS

To Grind

Chana Daal – 1 cup

Toor Daal-1 cup

Mung Daal-1 cup

Urad daal- 1 cup

Normal Rice 4 cup ( sonna masuri )

Dry red chili 10 chilli (as per taste )

To add later

1 Tsp Asafoetida ( it brings  nice flavour )

Green Chilli ( as per taste )

2 Tsp Turmeric Powder

1 to 2 Chopped Onion

1/4 bowl of chopped Corriander

Chopped Cabbage ( optional )

Oil for roasting

METHOD

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wash and soak daal & dry red chilli togther  & rice separetly for minimum of 3 hours. Then remove the excess water. Now grind the daal and red chilli in food processor ( Mixie ) make sure its coarsely grinded. Now grind the rice also coarsely. You can add little water if needed. Once you have grinded mix both and all the ingredients mentioned under to add later. And the batter was Adai is ready. You can add water to bring it to consistency if needed.

Also you can avoid adding vegetables if your going to use the batter later and add them when your preparing adai

Heat the pan, then pour the batter with the spoon and spread it the way you spread the dosa..normally we tend to make dosa crisp and thin but in case of adai it should be little thick and roasted on both sides. 

 Serve it with coconut chutney , tomato chutney , green mint chutney, tamrind chutney . Some people eat with sugar and jaggery.

 

Lentil Doughnut dipped in yogurt ( South Indian Dahi Vada )

Lentil doughnut  are made in different styles in different states of India and every state has different name according to their language. This kind of lentil doughnut is very famous in southern part of India specially in Andhra Pradesh.

Ingredients

1-2 cups washed and soaked whole urad dal(black lentil without skin) for about 2 to 3 hours

oil for frying

1 to 2 cups of water for soaking the fried vada (doughnut)

Curd (yougurt)

Salt to taste

For Tadka

1 Tbsp oil

1-1/2 Tsp Mustard seeds (Rai)

1- 1/2 moong dal (split green gram without skin)

5 to 6 curry leaves

2 to 3 Dry red chilli

1/2 Tsp green chilli and ginger paste (or Pinch of Dry ginger powder)

Method

For Making Vada

Drain the water from the soaked urad dal (black lentil) and add salt and grind it until it becomes a smooth batter. If required add very little water so that it’s easy to grind.( Make sure you don’t add more water otherwise batter would become watery and would absorb more oil). Once the batter is ready take it in a bowl and give it a good stir.

Heat the oil in a pan. Once the oil is hot, take batter in a spoon and pour it slowly in the oil on a medium flame(or you can make it with your hand giving doughnut shape). Once it turns to golden brown in color take it out.Repeat the same with the rest of the batter. As soon as you have made all the vada’s dip them into the bowl of water for about 10- 15mins and then squeeze each vada by placing them between your palms does releasing the excess water in vada’s( dougnut).

For Tadka(Tempering)

In a pan  take oil, once the oil is hot add mustard. Once it starts to splutter add moong dal (split green gram)then add curry leaves and dry red chilli and stir until moong dal(green lentil) turns golden in color( make sure you don’t over roast it, if done so you will get burnt taste) and red chillis are done, then switch off the flame and let the tadka(tempering) cool.

In the meanwhile in a bowl take curd, add chilli-ginger paste and salt and give it a good stir(Make sure  you take enough curd because vada’s tend to absorb the curd and also make sure of the consistency, if you feel the curd is too thick then add little water or milk. For one cup of curd you can add 2 tsp of water then add the mixed curd on the top of the vada’s and then finally  add tadka on the top.

Refrigerate it for about 4 to 5 hours and then serve. It tastes good when it’s cold since the curds flavor by then is absorbed by the vada’s but you can have it once it’s ready. 🙂

Note: You can also add chilli while grinding dal for Vada’s and instead of pouring curd on the top of the vada’s you can also dip the vadas in the curd. It’s all your preference 😉

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

Sambhar

Ingredients

3 Dry Red Chilli

5 to 6 Curry leaves

3 Tbsp sambhar Powder

1/2 lemon Size Tamarind

2 Tbsp Ghee or oil

1 Tsp mustard seed

2 Tomatoes chopped

1 onion chopped

1 cup Toor Daal

1 Tsp Red chilli Powder (If you like spicy otherwise Optional )

1 Tsp Turmeric powder

salt as per taste

1/2 tsp asafoetida

Method

In a cooker first wash the dal then add turmeric powder, salt and tomatoes and pressure cook the dal. Make sure the dal is completely mashed. Heat a  pan and add ghee once the ghee is hot add asafoetida  then mustard seeds, once mustard seeds starts to pop add dry red chilli, curry leaves and saute for about 2 mins then add tamarind and stir until they become soft and then add onions until translucent then add sambar powder,red chilli powder and stir for 3 minutes make sure you don’t burn the chilli. (You can also add tsp water so that chilli or sambar powder doesn’t get burnt ). Now add the boiled dal to this and let it boil for another 15 to 20 mint stirring occasionally.
And now serve it with rice, Idli, pongal and many more.
If you wish to add more vegetable you can chop them boil it with dal or you can just add once onions are cooked.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

 

 

 

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